How To Make Homemade Raw Dark Chocolate Bars Recipes

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HOMEMADE CHOCOLATE BARS



Homemade Chocolate Bars image

How to make homemade chocolate bars the easy way with just three ingredients.

Provided by Chocolate Covered Katie

Categories     Dessert

Time 5m

Number Of Ingredients 4

1/4 cup cacao or cocoa powder
3 tbsp coconut oil
3 tbsp pure maple syrup, honey, or agave ((A sugar-free option is written out above))
optional extracts, (cocoa nibs, chia seeds, or other add-ins)

Steps:

  • *The recipe can be poured into any flat container. For the chocolate bar shape, I used this chocolate candy mold. Homemade Chocolate Bars: Gently warm oil if not already melted. Combine all ingredients in a bowl. Stir until it gets thick. Pour into any flat container or candy molds, or smush between layers of wax paper or in ziploc bags. Chill until solid, and store in the fridge or freezer. Once hardened, you can also opt to melt the bars again for chocolate sauce. View Nutrition Facts

Nutrition Facts : Calories 124 kcal, ServingSize 1 serving

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  • Chop or grate the cacao butter into small, similar sized pieces. Note that the smaller the cacao butter is grated or chopped, the faster it will melt. Transfer the chopped cacao butter to a small saucepan.
  • Heat a larger saucepan full of water and bring it to a full boil, then reduce the heat to a gentle boil. Place the saucepan with the cacao butter in the water and hold it with one hand while stirring with the other until melted. If desired, check the temperature of the cacao butter - it should be 115 degrees F or lower.
  • Remove the cacao butter from the heat and stir in the cacao powder and sweetener (in my case, coconut sugar or pure maple syrup) until well-combined and creamy.
  • Pour the chocolate mixture into the chocolate molds and allow them to sit at room temperature for at least 20 minutes to set up slightly. Transfer the chocolate to the refrigerator (keep it flat so that it doesn’t spill and dries evenly) and chill until completely hard.

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  • Melt the cacao butter in a bowl, placed over saucepan with gently simmering water. Make sure that the mixture doesn't go over 42 C to keep the chocolate pure raw!
  • When the cocoa butter has melted remove from heat and whisk in the raw cacao powder and add raw sweetener until fully melted and until the mixture slightly thickens. By stiring and constantly mixing the chocolate, you are sort of tempering the chocolate at the same time. I say 'sort of' because if you are using liquid sweetener you can't temper your chocolate perfectly anyway, but something is better than nothing!
  • Make sure that the chocolate is about 32C before you pour it to your mould. If this means that the chocolate slightly thickens and cools down as you temper it, bring it back to 32C by gently heating it over the saucepan with hot water (no need to boil the water).
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