Home Made Dark Chocolate, Vegan

Chocolate lovers!! Rejoice!! Here is delicious and EASY, most importantly, recipe for home made dark chocolate, that also happens to be vegan. I obviously am not one, as you may know, however for some of you it might be important.

I originally posted this recipe on my very first IG blog Pelmeni Kitchen about 3 years ago. And just few days ago my co-worker was asking my advice on my favorite dark chocolate as a present to his wife, so I directed him to that post, as decided it was very worthy of making it to Tipsy Kitchen.

The trickiest part of the whole recipe is getting your hands on Cacao Butter. It’s not something you can find in the supermarkets. You can definitely get it online or if you are in Melbourne – In South Melbourne Market, there’s a little shop called “Flour, Eggs and Butter”, if memory serves me right, near the exit of the meat and fish row, they sell it.

You will also need silicon chocolate molds. Get it at the hospitality supplies stores or online. My favorite and closest is the Chef’s Hat in South Melbourne again.

The recipe amounts to 30 small chocolates. (In the video I doubled that, as needed much more!).

Finally just get creative and let your fantasy take over. Crushed honeycomb or caramel, Himalayan Pink salt flakes, chilli, coconut flakes, nuts, dried fruit! I even tied whole blueberry in one of the bigger molds – it was awesome how it pops in your mouth! Whole or parts of fresh raspberry – my favorite though.

HOWEVER! WORD OF WARNING: things not to add – anything with high moisture content. I tried fresh mango slices.. Oh dear! Total disaster. Completely split! Also make sure you use Real maple syrup, NOT “Maple Flavoured” syrup. Again, waste of precious cacao butter as it splits.

It will also be messy, so don’t wear nice clothes! Lets Start!

Home Made Dark Chocolate, Vegan

Recipe by MarinaDifficulty: Easy

Prep time

30

minutes

Total time

2

hours 

Easy home made dark chocolate from scratch.

Ingredients

• 100g Cacao Butter

• 50g Cacao Powder. The more the darker

• 50-60 ml Pure Maple Syrup. Try less first and adjust to taste

• A little bit of Sea Salt or Himalayan Pink Salt. Again Adjust to taste.

• Your Extras that you wish. Or none at all!

• 

Directions

• Melt cacao butter in water bath.
• Add cacao powder while whisking, maple syrup and salt.
  I tend to add cacao while my pot is on kitchen scales, to save extra utensil to save.
• Add the extras that your heart desires. See Notes above.
• Pour into silicon molds. if adding chunky pieces like berries or nuts, I fill it half way, then place the berry in the middle, then top it up with more chocolate till leveled.
• Set in fridge for at least 1.5/2 hours. Or freezer to set it quicker.

Notes

• Extras – Go Crazy! Crushed honeycomb or caramel, Himalayan Pink salt flakes, chilli, coconut flakes, nuts, dried fruit! I even tied whole blueberry in one of the bigger molds – it was awesome how it pops in your mouth! Whole or parts of fresh raspberry – my favorite though.
• No-No! Anything with high moisture content. I tried fresh mango slices.. Oh dear! Total disaster. Completely split! Also make sure you use Real maple syrup, NOT “Maple Flavoured” syrup. Again, waste of precious cacao butter as it splits.