Since I can remember, I have been a chocoholic. I started with Snickers and then moved on to Caramelos. Peanut Butter Cups was next, then dark chocolate.
I love dark chocolate and try new vegan brands every evening. I have been wanting to make it myself for some time, ever since I bought cacao butter for glorious Cheesecakes.
Verdict: So good. So easy. Now, I am basically running a chocolate factory from my apartment.
Make chocolate at home with only three ingredients.
Cacao butterCacao or cocoa powder
Maple syrup
You only need a base to get started. Then, you can add vanilla, salt, or other toppings for more crunch.
It’s hard to believe I waited this long to make my chocolate. It’s:
Decadent
Sweet as can be
Melt-in-your-mouth creamy
Quick + Easy
Super satisfied
It is also super easy to make chocolates at home! There are no fancy thermometers or molds required. Just a whisk, bowl, and baking sheet will do.
This healthier chocolate is perfect for entertaining. If you can make chocolate at home, your friends will never leave.
Ingredients
- I like This brand* 1 cup cacao butter
- 1/3 – 1/2 cup maple syrup (amount depending on preferred sweetness)
- 1 cup cacao powder (or unsweetened cocoa)
- 1 tsp vanilla extract
- Half a cup of roasted almonds*
- 1/8 tsp of sea salt
Instructions
- Melt cacao butter over medium heat in a double boiler or a glass bowl placed over a small saucepan containing 1 inch of water. Melt in a microwave-safe mixing bowl.
- Add maple syrup to the melted chocolate and mix well. Add cacao or cocoa and vanilla extract when the mixture has become completely fluid, without any separation. Mix thoroughly.
- If you find it too sweet, adjust the amount as written in the original recipe.
- Pour the chocolate into candy molds, mini cupcake liners, or a parchment-lined baking sheet. Sprinkle with salt and roasted almonds.
- Set the hardening in the fridge or freezer for 30 minutes to an hour.
- Break or cut the bars into pieces after they have solidified. They can be stored at room temperature until serving. For best freshness, keep chocolate in an airtight bag or container in the fridge for a maximum of 2-3 weeks or in the freezer for up to 1-2 months.
