Cocoa butter (I use raw cocoa butter from the health food store. You can also buy it online)
cocoa powder (I use fermented cocoa powder. The fermentation process brings out the chocolate flavor but does not require chemicals like Dutch alkalai processing.)
honey (raw and local)
THAT'S IT! YOU HAVE NOW MADE CHOCOLATE :-)
I often add cinnamon and a dash of hot pepper powder at this point. I like it a little spicy. You can add any other powdered spices or herbs that you want. I made a curry one once that was pretty interesting.
For molds, I use small round deli take out containers - you know the ones that are about three inches in diameter. I pour the cholate in to about one third to one half an inch deep. This makes a nice size "bar."
You can also use silicone molds. I have several in different shapes and sizes for making peanut butter cups and things like that. For the plain chocolate, I like more of it than a single bite, so I make the larger round bars.
Chill in the fridge until hard, or in the freezer if you are in a hurry, like I often am. It keeps well in the fridge for at least three months.
cocoa powder (I use fermented cocoa powder. The fermentation process brings out the chocolate flavor but does not require chemicals like Dutch alkalai processing.)
honey (raw and local)
- Using a small kitchen scale (which perhaps like me you acquired many years ago for portion counting on Weight Watchers) I measure equal amounts of cocoa butter and cocoa powder. For instance, if I am using 5 ounces of cocoa butter, then I also measure out 5 ounces of cocoa powder.
- Melt the cocoa butter on top of a double boiler. Remove from heat as soon as it is fully melted.
- Mix in the same number of tablespoons of honey as you are using ounces of the other stuff. So, if you are using 5 ounces each of cocoa butter and cocoa powder, mix 5 tablespoons of honey into the melted butter. Stir well until the honey is fully melted and incorporated into the cocoa butter.
- Add the cocoa powder. Whisk until very smooth. The powder may be a little lumpy so make sure you get all of those mixed in well.
THAT'S IT! YOU HAVE NOW MADE CHOCOLATE :-)
I often add cinnamon and a dash of hot pepper powder at this point. I like it a little spicy. You can add any other powdered spices or herbs that you want. I made a curry one once that was pretty interesting.
For molds, I use small round deli take out containers - you know the ones that are about three inches in diameter. I pour the cholate in to about one third to one half an inch deep. This makes a nice size "bar."
You can also use silicone molds. I have several in different shapes and sizes for making peanut butter cups and things like that. For the plain chocolate, I like more of it than a single bite, so I make the larger round bars.
Chill in the fridge until hard, or in the freezer if you are in a hurry, like I often am. It keeps well in the fridge for at least three months.