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  • Make your own chocolate bars

    Hi all

    This is the first of what I wish to be many posts.

    Today I'm starting on a sweet subject, yes that of dark chocolate.
    I've read many posts regarding chocolate and the thiughts that people have: should it be 72% cacao? Should it be 90%? Should it be 100%

    To be honest, as long as the chocolate is 72% cacao and above, your on the right track.
    Chocolate needs sugar added to it (plus other ingredients) to make it appealing to our taste buds, without it it simply tastes bitter. So here's my answer, home-made chocolate bars!

    Buy your favorite dark chocolate, be that 72%, 90% or 100% cacao.
    Break it up and put into a heat-proof bowl and steam the bowl over boiling water to melt the chocolate.
    Now finely chop your favorite dried fruit or unsalted nuts or both so that they are nice good and small.
    Add these to the chocolate and stir in well. Once done, line a small dish with baking paper and pour the mix into the dish. Spread the mixture out until nice and even. Place in the fridge to cool down and set!
    In no time at all, you'll have your own healthy chocolate bar, made with your own healthy ingredients.

    So far I have made various batches with cashew and dried coconut, date and dried coconut, brazil nut and dried prunes. My personal favorite being, cashew, raisin, coconut and brazil nuts... They all tasted great.

    Experiment with your own favorite ingredients and post here :-)

    I've seen a post that mixes dark chocolate and sea salt. Sounds great, i'll have to give it a try...

    All the best
    Craig
    Last edited by Craigology; 01-17-2012, 06:39 AM.

  • #2
    I've made the one with sea salt twice, using 86% caoco, and it's pretty good but a little bitter. I bought dried cherries for the next batch, I also mix in macadamia nuts. I'm hoping the cherries will sweeten it up just enough.

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    • #3
      I have done macadamia nuts, almonds, mint extract and chipotle versions. All good. I start with 100% cacao and add stevia to taste.
      Ancestral Health Info

      I design websites and blogs for a living. If you would like a blog or website designed by someone who understands Primal, see my web page.

      Primal Blueprint Explorer My blog for people who are not into the Grok thing. Since starting the blog, I have moved close to being Archevore instead of Primal. But Mark's Daily Apple is still the best source of information about living an ancestral lifestyle.

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      • #4
        yummmm love my chocolate! Lindt is my favorite store bought :-) but i've really loved making my own! Organic raw cocoa powder, coconut oil and stevia to taste...... i also play around with fun things to add...
        I love my primal life

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        • #5
          My favorite version of homemade chocolates involves creamed coconut and/or thick coconut milk, melted +72% dark chocolate, cocoa powder and a touch of stevia. (I've also added chocolate protein powder on occasion)

          Pour & spread on parchment paper covered baking sheet and refrigerate a few hours. Comes out semi-solid, like a soft fudge or very firm mousse. Use a small spoon to scoop little balls of the chocolate mixture and roll in finely shredded coconut and store in refrigerator.

          End result is little balls of chocolate/coconut that remind me of moist truffles, just with more of a melt in your mouth feel. Only difficult part is rolling the balls in coconut & shaping quick enough before the heat from your hands begins to melt the center.

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          • #6
            Originally posted by Craigology View Post
            Experiment with your own favorite ingredients and post here :-)
            macadamia nuts and sea salt with 86%

            and of course.....bacon and dark chocolate is a treat that always makes me sigh with pleasure.
            my info:

            If you can't tell the truth about yourself, you can't tell it about other people --- Virginia Woolf

            My journal

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            • #8
              Fury: Chocolate coconut truffles!!
              Oh wow these sound amazing! Thanks for sharing, I'll definitely be giving these a go!
              Last edited by Craigology; 01-17-2012, 03:12 PM.

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              • #9
                I've been making my own chocolates for a long time now. Here are some I made over the holidays:



                When I make them for myself, I use 100% baking chocolate with stevia, so they're 100% dark essentially. I use a different mix of oils, extracts and liqueurs for flavorings, but here's a typical setup depending on who I'm making them for:



                I have lots of molds of all different shapes and sizes.
                Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                • #10
                  I put dark chocolate chips in my dark chocolate bars.

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                  • #11
                    Choco do you have a site you go to for good recipes/suggestions on the chocolates?? Those look great! What type of molds are you using (i.e. silicone/metal/etc)?
                    -Chuck

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                    • #12
                      Originally posted by ChocoTaco369 View Post
                      I've been making my own chocolates for a long time now. Here are some I made over the holidays:



                      When I make them for myself, I use 100% baking chocolate with stevia, so they're 100% dark essentially. I use a different mix of oils, extracts and liqueurs for flavorings, but here's a typical setup depending on who I'm making them for:

                      I have lots of molds of all different shapes and sizes.
                      How can you stomach the taste of Baker's chocolate? Even Ghirardelli's tastes significantly better
                      My chocolatey Primal journey

                      Unusual food recipes (plus chocolate) blog

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                      • #13
                        Originally posted by impala454 View Post
                        Choco do you have a site you go to for good recipes/suggestions on the chocolates?? Those look great! What type of molds are you using (i.e. silicone/metal/etc)?
                        No. It's very simple to make chocolates. I experiment with different liqueurs and extracts for flavorings, along with various spices. I have my own secret ingredients, but here is the important thing to remember: adding liqueur to hot chocolate will scald it and render it into a hard rock almost instantly. You have to melt down a fat of your choice, add the liqueur to the fat, then once combined, add the chocolate to the fat slowly. Once a little chocolate has been incorporated without scalding, you can add lots and it will melt seamlessly.

                        I buy various molds off of Amazon.com. This is my peanut butter cup mold:

                        Amazon.com: CK Products 2-1/8-Inch Peanut Butter Cup Chocolate Mold: Kitchen & Dining
                        Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                        • #14
                          Originally posted by sakura_girl View Post
                          How can you stomach the taste of Baker's chocolate? Even Ghirardelli's tastes significantly better
                          It's sweetened with stevia, extracts, spices and liquors/liqueurs. You'd never know it was sugar free. It comes out tasting in the 70-80% range. Sometimes I'll throw in a handful of semisweet chocolate chips if I want something sweeter. I also cut it with fat, so it comes out very velvety. I've had Lindt, Ghirardelli, Theo, Valrhona, Trader Joe's...they all taste like garbage compared to what I make with a much lower sugar content than that of 85+% chocolate.

                          I made my friend's girlfriend a dozen chocolates as a thank you for being my DD for a Christmas party. She went so ape shit bonkers over them, her boyfriend paid me $80 to make what I made above. Which btw was barely above break even because making chocolates is EXPENSIVE.
                          Last edited by ChocoTaco369; 01-17-2012, 08:47 PM.
                          Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                          • #15
                            Sounds like some fun experimenting in my future... thanks Choco!
                            -Chuck

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