Homemade Dark Chocolate
Today I’m going to show you my homemade dark chocolate recipe! I have a small rectangle of chocolate pretty much every night, there’s a few reasons why. 1 I love it! 2 it satisfies my sweet tooth for the most part. And 3, there have been countless studies that show that eating a little dark chocolate every day can be incredibly good for your health! One study found that people who eat one serving of chocolate every day were 22% less likely to have a stroke. Homemade chocolate ends up costing around the same. If you like this recipe, check out this one too! and this one!
On The Stove
My chocolate bar is about 70% dark chocolate. The percentage of dark chocolate is the cocoa solids versus everything else. 70% of this is cocoa. The other 30% in this case, is sweeteners. But they are sweeteners that I specifically like which is what you get to really control. The main ingredients you need are cocoa powder or cacao powder. I’m using cacao powder because it’s more raw, less processed. We also need cocoa butter. To get started I set up a double boiler on the stove, get the water hot but not boiling, just simmering. Place a glass or metal bowl on top.
Stirring
I’m going to toss in a half cup of cocoa butter, let that melt and add a half cup of the cacao powder. Then I’m going to blend in a quarter cup of maple syrup and allulose (half maple syrup half allulose). Mix everything together. To temper the chocolate we are going to raise the temperature up to 122º F. Then in a large bowl I’m going to add ice and place a smaller bowl inside of that. Once the chocolate is at 122º F, I’m going to pull the glass bowl out, wipe off the bottom so that no water gets inside. Then start pouring the chocolate into the cold glass bowl. Keep stirring until the temperature goes down to 81º F.
Let It Sit
Once it hits 81º F, it’ll start to thicken up and we want to remelt it to get it into the molds at about 90º F. If it gets hotter than that, you need to restart. I have silicone molds ready and any toppings you want to add, now is the time! I like sea salt so I add big chunky sea salt then pour my chocolate in, attempt to spread it out but it cooled too much so it’s not very smooth, that is okay! Throw these in the freezer for at least an hour, I’m going to do it overnight. Then we can pull out our chocolate! One of my chocolates tempered and one did not. The one that is tempered, will actually crack rather than bend and break. And this is my incredibly easy homemade dark chocolate! Watch the full video here!
What Happens To Your Body When You Eat This Daily
Ingredients
- .5 cup cocoa butter
- .5 cup cacao powder
- 1/8 cup allulose
- 1/8 cup maple syrup
Instructions
- Put double boiler on the stove, get water to a simmer. Place glass bowl on top.
- Add cocoa butter, let it melt and add cacao powder. Add maple syrup and allulose, mix everything!
- Raise the chocolate's temp to 122ºF.
- In large bowl add ice and place a smaller bowl inside it.
- Once the chocolate is at 122ºF, pull glass bowl out, wipe it so no water gets inside. Pour the chocolate into cold glass bowl, keep stirring until the temp goes down to 81ºF.
- Once at 81ºF, it'll thicken up and you need to remelt it to get it into the molds at 90ºF.
- Add toppings into molds now if you are, then pour in the chocolate and smooth it out. Let freeze for at least an hour, I let mine freeze overnight! Enjoy!