Homemade Dark Chocolate Recipe – Dairy Free

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Completely Decadent, Completely Guilt Free – Homemade Dark Chocolate

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This homemade Dark Chocolate Recipe makes for a perfectly decadent, yet guilt-free treat.

Made with natural, raw ingredients, its free of dairy and refined sugar. There are no emulsifiers or vegetable oils – just pure, health promoting goodness.

This batch comprises cacao butter, coconut oil, carob powder, which is naturally sweet, as well as cacao powder, vanilla and a pinch of salt for flavour enhancement.

If you can locate a chocolate block mould, then the finished product will seem all the more authentic – some tips on that below.

Enjoy!

Chocolate Block Moulds

I searched near and far for chocolate block moulds and found the best value for money moulds here on Ebay.  If the link won’t work, then search on Ebay Australia for: ” NEW Chocolate Bar Mold Break Apart Choc Block Ice Tray Silicone Cake Bake Mould“.

choc block mould

Prep time: 10 minutes
Setting time: 20 minutes
Makes: Approx 2 blocks (210mm x 105 mm x 8mm)

 

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Tools

  • Double-boiler
  • 2 shallow chocolate moulds, or any container/baking tin lined with baking paper

Ingredients

  • 50g cacao butter
  • 70g coconut oil
  • 1 tbsp maple syrup (optional)
  • 100g carob powder
  • 50g cacao powder
  • 1 tsp vanilla powder
  • 1 pinch sea salt

Optional Extras – Flavours & Textures

Personalise your dark chocolate by adding a handful of any or a combination of the following:

  • honeycomb, roughly chopped
  • turkish delight, roughly chopped
  • shredded coconut
  • nuts, roughly chopped
  • raisins soaked in rum
  • dried fruit

Method

  1. In a double-boiler, melt the cacao butter and coconut oil.
  2. Remove from the heat, then add the remaining ingredients.
  3. Mix thoroughly with a spoon until smooth. If it appears thick and grainy, add extra coconut oil, a little at a time, until the desired glossiness is achieved.
  4. Pour the mixture into two moulds, or spread evenly on a tray lined with baking paper.
  5. Optional Extras: If you want to add extra flavours and textures, sprinkle onto of the melted chocolate now.
  6. Transfer to the freezer for at least 20 minutes until set.

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Storage

This chocolate keeps best refrigerated.

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