While some may ask, “Why make chocolate when it’s so much easier to buy it?”
I ask, “Where’s the fun in that?” Plus I really love gourmet dark chocolate bars, the ones made with exotic flavors and textures. But, they can cost five dollars a bar, sometimes more.
I set out to see if it was even possible to make chocolate from scratch. Now, because the chocolate used for candy-making sometimes requires heat tempering, (a special process which preserves the shiny, dark appearance), I figured that making it was going to be complicated and time-consuming. Wrong! No kidding – you can easily whip up a batch in under 30 minutes. Mind. Blown.
And, creating chocolate from scratch allows you to tailor ingredients to satisfy your own personal tastes, and you can modify it in so many ways!
For instance, I’ve been reducing my intake of refined sugar lately. It has really worked wonders for me, in eliminating cravings, and keeping post-treat crashes at bay. I’ve found that honey and maple syrup work really well as sugar replacements. So I’ve used them in this recipe.
As for the rest of the ingredients, there are only 3 basic elements in chocolate: cacao/cocoa powder, cacao/cocoa butter and sweetener.
Cacao butter
What’s the difference between cocoa and cacao? Put simply, cocoa and cacao butters are both vegetable fats derived from the cacao bean. Cacao powder differs from cocoa powder in that it’s less processed, considered more pure, and is also processed under lower heat, therefore is considered a “raw” food. There is a barely-noticeable difference in taste and texture, and cocoa does cost a bit less. Also, some say that cacao is more nutritious. They use words like flavonoids and phytic acid… but… snore… I went to sleep after reading about those. If you’re interested, check out this site.
From there, any flavors or extras are what make your chocolates your signature. Do you like peanuts better than almonds? Add some! Or add raisins or craisins. Swap out the vanilla with mint, orange or rum flavorings. You can even add spices or powdered flavors: instant espresso, cinnamon, red chili powder, etc.
However, this is IMPORTANT:
Do not let even one drop of water get in your chocolate mixture. If you do, it will seize and become a gritty, nasty, mess. Also, don’t add things like brewed coffee, non-alcohol-based liquid flavorings, etc.
Now let’s make some chocolate! (Full recipe is below.)
Chop almonds, and toast in a sheet pan in the oven, 350° for 8 to 10 minutes, or until light golden brown.
Melt cacao butter in a glass bowl (or double boiler) over a barely simmering pot of water. When most of the solids are melted, remove the bowl from heat. Place on a dishtowel on the counter to cool for a few minutes.
If using honey, heat in microwave for 15 seconds. This helps with incorporating the honey in the mixture, as they will have similar viscosities.
Add honey (or maple syrup, if using) to melted cacao butter, and mix well with a whisk. **It takes several minutes for the honey/syrup to combine with the cacao butter – longer than you might expect. Be sure to take the time to ensure the sweetener is well combined with the butter. If you skip this step, you will end up with unevenly sweet chocolate. You can see the honey is well mixed when it goes from being a two-toned mixture to one with tiny bubbles, or “globs” of fat, to finally being slightly cloudy.
Once the sweetener is fully incorporated, add cacao powder and vanilla. Stir well.
Add almonds and mix to combine.
Scoop a tablespoon or so of mixture into candy cups or mini cupcake wrappers. Top with a few flakes of sea salt.
Refrigerate until set.
Enjoy!
And, creating chocolate from scratch allows you to tailor ingredients to satisfy your own personal tastes, and you can modify it in so many ways! Chop almonds, and toast in a sheet pan in the oven, 350° for 8 to 10 minutes, or until light golden brown. Melt cacao butter in a glass bowl (or double boiler) over a barely simmering pot of water. When most of the solids are melted, remove the bowl from heat. Place on a dishtowel on the counter to cool for a few minutes. If using honey, heat in microwave for 15 seconds. This helps with incorporating the honey in the mixture, as they will have similar viscosities. Add honey (or maple syrup, if using) to melted cacao butter, and mix well with a whisk. **It takes several minutes for the honey/syrup to combine with the cacao butter – longer than you might expect. Be sure to take the time to ensure the sweetener is well combined with the butter. If you skip this step, you will end up with unevenly sweet chocolate. You can see the honey is well mixed when it goes from being a two-toned mixture to one with tiny bubbles, or “globs” of fat, to finally being slightly cloudy. Once the sweetener is fully incorporated, add cacao powder and vanilla. Stir well. Add almonds and mix to combine. Scoop a tablespoon or so of mixture into candy cups or mini cupcake wrappers. Top with a few flakes of sea salt. Refrigerate until set. Adding flavors or extras are what make your chocolates your signature. Do you like peanuts better than almonds? Add some! Or add raisins or craisins. Swap out the vanilla with mint, orange or rum flavorings. You can even add spices or powdered flavors: instant espresso, cinnamon, red chili powder, etc.Gourmet Salted Almond Dark Chocolates
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