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Homemade Chocolate

Quirky Cooking Chocolate

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Ingredients

5070g Rapadura (depending on how sweet you want it)

250g of coconut oil (cold pressed)

40g of dutch processed cocoa powder

1 Tbsp of vanilla powder

pinch of fine sea salt 

Instructions

1. Mill Rapadura in Thermomix on speed 9 for 30 seconds, or until very fine (or use blender)

2. Add oil, cocoa powder, vanilla and salt, melt at 50 degrees, 4 minutes, speed 3

3. Line a large rectangular baking dish with baking paper (or greased parchment paper,) and pour chocolate on paper. The chocolate should be very thin, or else it will seperate too much. Place carefully into freezer for about 20 minutes, until set. Cut into squares of bars or break into chunks, keep in the fridge in a zip-loc bag, if you can keep  your family away for that long!

 

Notes

I think its better to make this when the kids are in bed, or you won’t have much chocolate left to put in the fridge! Although mine heard my loud ‘rejoicing’ that the chocolate had worked, and jumped out of bed to try it – so rejoice quietly!

Variations: Add some orange peel to the Rapadura before milling it, for orange chocolate; or some peppermint essence or maybe some coffee beans… let me know which variations you come up with!