This chocolate is as pure as the driven snow!
I’m sure you’ve heard that chocolate is good for you right? Well here’s a recipe with no hidden nasties made from pure, organic Changing Habits cacao melts, coconut oil, seaweed salt and rapadura sugar. Yes it’s dark but that means you’re satisfied with just a little bit and not smashing the whole batch in one sitting!! Adding in some of the variations gives you that little something extra to make the experience more fun! I love making two trays of chocolate, one I sprinkle with nuts or dried fruit and coconut, the other I stir through some Twenty8 organic essential oils.
Cacao is high in magnesium, iron, copper, zinc and vitamin C. It is also high in antioxidants, amino acids and minerals. Most importantly it activates the release of endorphins and serotonin which act as natural antidepressants……yes that’s why we crave chocolate when we’re feeling down and out!! This chocolate will actually do something unlike the commercial chocolate that contains very little cacao!
- 250 grams Changing Habits Cacao Melts
- 100 grams Changing habits Rapadura Sugar
- 1/4 teaspoon Changing Habits Seaweed Salt
- 50 grams Changing Habits Coconut Oil
- Chilli and Lime Chocolate - add 1 tspn chilli flakes into the mix at step 5, then add 2 drops of lime essential oil before stirring and pouring into mould.
- Peppermint chocolate - stir in 3 drops of Twenty8's peppermint essential oil at step 5 of method
- Fruity Chocolate - add 1/4 cup goji berries, 1/4 cup dried berries (cranberries, blueberries etc) and 1/4 cup desiccated coconut at step 5 of method
- Nutty Chocolate - Place 1 cup of chopped mixed nuts and add at step 5 of method or sprinkle on top of chocolate once poured into moulds.
- Chili Chocolate - 1 tsp of chili flakes added at step 5 of the method, if you want it hotter add more.
- Orange Chocolate - 3 drops of Twenty8's orange essential oil added at step 5 of the method, you can also 1/2 cup of homemade orange marmalade at step 3 for extra taste.
- Fruit dipped Chocolate - Any fruit, peeled and cut and cold then dip them in the chocolate, covering the whole fruit, place on a baking tray covered in baking paper, place in fridge and watch them disappear
- Fruit and Nut - Add 1/4 cup oil free dried fruit and 1/4 cup of chopped nuts at step 5, or sprinkle into mould once the chocolate has been poured in.
- Coffee Chocolate - Add 1/2 cup of slightly chopped roasted organic coffee beans at step 5 of method or sprinkle in organic instant coffee grinds at step 4.
- Coconut Rough Chocolate Add 1 cup of organic desiccated coconut at step 5 of the method.
- Place sugar and salt in TM bowl and grind on speed 10 - 1minute.
- Place cacao melts in TM bowl grind 10 seconds speed 5, scrape down sides and lid.
- Add coconut oil and mix for 4 seconds on speed 4.
- Cook at 37C speed 3, 20 minutes
- Add in any tasty variations and combine on speed 3 for 5 seconds. Chunky variations can be sprinkled on top of the chocolate once in the moulds if desired. You can then make a couple of varieties with one batch of chocolate
- Place in moulds or make a slab in a rectangle baking dish lined with baking paper, place in fridge to set.
Stove top Method
- If you don’t have a double-boiler you can place a stainless steel bowl over a saucepan of boiling water (make sure the water does not come right up to the bowl).
- Boil water in the saucepan. Place double boiler or bowl over the top.
- Add all ingredients together and stir for 20 minutes or until the sugar has melted.
- For different variations as above, simply add your favourite food or oil at the end and stir through before placing in mould or dish to set. Otherwise chunky variations can be sprinkled on top of the chocolate once in the moulds if desired. You can then make a couple of varieties with one batch of chocolate
- Please note – The ideal temperature is 37 degrees, if you have a cooking thermometer then place this in the double boiler to maintain an ideal temperature.
- Store in the fridge.