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Homemade Chocolate Blocks

1 min read

Homemade Chocolate Blocks

Make your own chocolate without the additives and artificial ingredients often found in store bought chocolates. Customise with toppings to make the perfect edible gifts for melt in your mouth smooth decadent dark chocolate health conscious chocolate lovers will love. This recipe will work well for blocks, silicon moulds or for bark – just pour chocolate mixture onto baking paper instead of into a mould.

Homemade Chocolate Blocks

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Author:

Power Super Foods

Make your own chocolate without the additives and artificial ingredients often found in store bought chocolates. Customise with toppings to make the perfect edible gifts for melt in your mouth smooth decadent dark chocolate health conscious chocolate lovers will love. This recipe will work well for blocks, silicon moulds or for bark – just pour chocolate mixture onto baking paper instead of into a mould.

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Ingredients

125g Power Super Foods Cacao Gold Butter roughly chopped into evenly sized small pieces
65g Cacao Gold Power
45g pure maple syrup
seeds from 1/3 vanilla pod or 1/4 tsp vanilla essence

Suggested Toppings

Power Super Foods Goji Berries
Power Super Foods Crunchy Goldenberries
Power Super Foods Goldenberries
Power Super Foods Lucuma Cacao Nibs
Power Super Foods Cacao Nibs
Power Super Foods Cacao Crunch
Nuts eg hazelnuts, almonds, pistachios, macadamias
Shredded coconut
Dried fruit
Sesame seeds, Chia Seeds, hemp seeds, activated buckwheat
Flavours : rose water, orange essence, peppermint oil

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Directions

Makes about 3 x 50g rectangular block moulds

Roughly chop Cacao Butter into similar smaller sized pieces for uniform melting
Gentle melt Cacao Butter in a bowl or saucepan over simmering water.
Once butter starts to melt remove from heat as it will continue to melt on its own in around 10 minutes. Excessive heat can change the texture and sheen of your finished chocolate. Ideally aim for around 45 degrees celsius.
Once fully melted and around 45C add the rest of the ingredients and whisk until smooth and glossy. This will lower the temperature of hte mixture. Once it reaches 28-30 degrees and is a pouring consistency, pour into the chocolate mould.
If using a plastic block mould bang it on the kitchen bench to remove air bubbles and even out the surface.
Add toppings of choice
Refrigerate until set (around one hour) and gently remove from moulds.
Store in an airtight container for up to 3 months either in the fridge or a cool dry place.

Recipe Note

If chocolate seizes and becomes too thick in the mixing stage, you can reheat it to 45 degrees and allow to cool to 28-30. A digital thermometer works well. This will ensure your finished chocolate is shiny, snaps easily and doesn't have any white spots.

Recipe adapted from Henrietta Inman