Alright, now that you're all privy to my chocolate addiction, we can really cut to the chase: how to make smooth extra dark chocolate in your own kitchen. As much as I like making things with chocolate, like pie, ice cream, and gooey cookie bars, my real week spot is straight chocolate. No trimmings. No extras. Just plain, dark, luxurious chocolate.
This chocolate recipe is for serious dark chocolate lovers. And I mean dark. I use my favorite kind of cocoa, Droste, for it's rich flavor. Unrefined cocoa butter adds nutty notes, while honey--just enough- gives each bite a floral sweetness. With so much going on in your mouth, this must be complicated, right? Not unless you think melting and mixing is complicated! It's pretty much as easy as that: melt the fats, add the honey, whisk in the cocoa, and let it all set. Next thing you know, chocolate is melting away on your tongue.
I used a candy mold to make these heart-shaped chocolates, but you can also spread the mixture our on a piece of parchment, making bark, or fill mini cupcake liners. Try sprinkling the chocolate with coconut, toasted almonds, a few spices, or a dash of salt.
One thing is for sure: this is a reason to keep cocoa butter in the house!
This recipe has been edited since I first posted it, as I now use more cocoa butter and less coconut oil, for a more stable chocolate with deeper flavor.
Extra Dark Paleo Chocolate Hearts
4 ounces unrefined cocoa butter
1 ounces coconut oil
3 ounces cocoa powder (I like this kind)
1 to 2 ounce honey or stevia powder (optional, depending on taste)
Extras (optional - nuts, spices, salt, coconut, cocoa nibs, etc. Get creative!)
Note: Because this chocolate is not tempered, it will melt at room temperature. Keep the chocolate in your fridge until you are ready to eat it!
1. Measure the coconut oil, cocoa butter, and honey on a kitchen scale.
2. Place the oil, cocoa butter, and honey in a small sauce pan, and warm over very low heat, stirring as you do.
3. Once all of the fats are melted, add in the cocoa powder. Use a whisk to stir, until a dark, buttery syrup forms.
4. Choose a method for setting the chocolate: pour the chocolate mixture into miniature muffin tins, into a candy mold, or spread it out in a thin, even layer on a parchment-lined cookie sheet or a silicon baking mat. If you would like any "extras" (nuts, coconut, spices) sprinkle them on now.
5. Place the candy molds (or muffin tins or cookie sheet) in the fridge to set. The chocolate is set once it is hardened through (this should take no more than 10 minutes, unless you are making very thick chocolates).
6. Eat! Store in an airtight container in the fridge.