One thing to put a big smile on any woman’s face is homemade chocolate. Imagine getting a gift of homemade chocolate from a girlfriend made with love and care, just for you! Or flavouring and making my own version of chocolate, sounds delicious right? Well ladies it’s easy and you can make all sorts of varieties of raw chocolate by adding in various flavours, herbs or other delicious superfoods. We love homemade chocolate at EWC and it’s such a fun Sunday afternoon activity to do with kids.
There are various ways and recipes to make your own chocolate, but the main thing is to use quality, raw ingredients. Once you start making homemade chocolate you won’t want to buy cheap bars from the vending machine again. This stuff is the business, but remember it’s also a treat, so don’t overindulge! By making your own version not only do you have full control over what ingredients you use, but you get to manage the cacao content and make it as dark as your taste buds can handle.
Once you change your mindset about food and reprogram your taste buds, you’ll crave more natural wholesome foods like this homemade version and won’t want the commercially bought chocolate with lots of refined process sugar and preservatives. Instead you’ll enjoy a different world of foods that will give you longer lasting energy, vitality and goodness.
- 100g Cacao butter
- 1 TBsp Coconut oil
- 3 Tbsp Cacao powder
- 3-4 Tbsp Coconut sugar/honey
- 1 Tsp Vanilla essence
- pinch himalayan rock salt
- handful cacao nibs
- Chopped apricots
- chopped apricot kernels
- Melt cocoa butter in a double boiler or a glass bowl on top of a small pot with an inch of water (make sure water isn’t touching bowl) over low heat.
- When cocoa butter is completely melted, remove from heat and coconut oil, cocoa powder, sugar, vanilla and other flavor extracts. If using a solid raw honey, melt with the cocoa butter.
- Make sure all ingredients are well incorporated and smooth. At this point, make sure that no water or liquid gets in to the chocolate as it can cause the texture to get gritty!
- Pour the chocolate in roasting tin (a brownie baking tray is great), spread it to desired thickness – don’t make it too thin or you won’t be able to lift up into big chunks when it’s set.
- Let it cool in the fridge, until it sets (or freezer if you want this to happen quicker)
- After 30min you will have set the chocolate, use a knife/spatula and gently lift up the sheet of chocolate and break into brittle
- This stores for over a week at room temperature (if it lasts that long) or can be kept refrigerated for longer.
- Be sure to add some good thoughts, creativity and sunshine from your heart!