Homemade Chocolate Recipe
An easy and delicious homemade chocolate recipe to make your own artisanal chocolate without any sugar!
Equipment
- pot
- pan
- Silicon spatula, porcelain or glass bowl
- Silicon moulds or paper liners
Ingredients
- 100 g 100% Dark No Sugar Chocolate
- 1 tbsp Maple Syrup (Or agave syrup or raw unprocessed sugar or dried date powder)
- Adjust if you like sweeter
- 1tsp Vanilla Extract and Little Pinch of Cinnamon (Optional)
- 1 pinch Sea Salt (Optional / plus more to taste)
- 1 / 2 tsp Orange Peel or A Few Drops of Orange Essential Oil (Optional)
- 2 tbsp Toasted Mix of: Coconut, Sesame, Pumpkin or Sunflower Seeds, Pecans or Walnuts, Coconut Shaves, Dried Mulberry
Instructions
- Arrange your mould or paper muffin liners or just a baking sheet
- Place your nuts and seeds into a nonstick pan and toast them about 5 minutes making sure they do not burn but just brown slightly. Set them aside and let them cool
- Add about 4cm of water to a saucepan and boil. Then set a medium glass or ceramic mixing bowl on top, making sure it fully covers the top and it's not touching the water
- To the mixing bowl, add chocolate and let melt – 2-3 minutes
- Once melted, add the sweetener and mix until it dissolves, use a silicone spatula or wooden spoon to mix until combined, turn off the heat
- Take the bowl aside on a flat surface. Add vanilla, cinnamon (optional), and sea salt, orange zest and whisk to combine until there are no clumps
- Adjust the flavor as needed. It’s up to how you prefer your chocolate
- Pour chocolate to cover them and top with more sea salt (yes salt makes a big difference to taste) or more pistachios/cacao nibs (optional)
- Carefully, with your tip of fingers!, add the nuts, seeds and berries on your melted chocolate, spreading them evenly
- Transfer chocolate to the refrigerator to set – about 10-20 minutes
- Enjoy straight from the refrigerator. Store leftovers in a well-sealed container in the refrigerator for 1 week, or in the freezer up to 1 month
