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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
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.
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
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.