I’m a firm believer in homemade food because I like to be in control of the ingredients.My favorite sweet treat is chocolate but I hate all the nasty ingredients they put in it, so I challenged myself a year ago to make chocolate at home, and it’s actually quite simple and super quick to make. Whenever I feel like having chocolate, I make this recipe and boom, in less than 20mins I can enjoy a delicious piece of chocolate!

INGREDIENTS

• Cacao butter (125g)
• Cocoa powder (80g)
• Stevia syrup (1/4 tsp-1 tsp) , or adjust to taste

-Pure vanilla extract (1 tsp)

• A pinch of Himalayan pink salt

1. Add water to a pot and bring to a boil, and simmer. Then add a bowl on top to create a double boiler. Make sure the bowl doesn’t touch the water.

2. Add your cacao butter in the bowl and let it melt. Stir every 30 seconds until melted completely and set aside. (it takes about 5 mins)

3. In a separate bowl, sift your cocoa powder with a fine mesh strainer. Then, add the vanilla extract, salt, and cacao butter and whisk until the mixture is all smooth.

4. Add the stevia (a little bit at a time) and whisk. Adjust to taste ( if you like more bitter, put less stevia, if you like more sweet, add a little more…)

5. Add the mixture to the molds of your choice, and transfer to freezer for 10mins or until solid.

5. Remove chocolate from molds, and let sit for a few mins at room temperature before eating (the flavors are more pronounced and rich at room temperature, and I like the chocolate to soften a little bit before eating it).

6. Store the chocolate in the fridge when you’re done!

That’s it! 🙂

NOTES:

• If you don’t have stevia syrup, you can use the white powdered stevia. The syrup is more concentrated, so if you use a stevia powder you might need to add a bit more (depending on how bitter or sweet you want your chocolate.) I explain in the video why I prefer to use a syrup.
• You can choose any molds of your choice. I like to use soap molds, but you can use cupcake liners, or chocolate molds if you want!
• Try to avoid dutch-processed cocoa, it is super processed. The rule of thumb for health and longevity is less processed food, the better. If you use dutch-processed cocoa, you lose nutrients and in this case, the flavanols (what makes the chocolate healthy!)

SOURCES:

https://www.hsph.harvard.edu/nutritionsource/food-features/dark-chocolate/

https://nutritionfacts.org/video/dark-chocolate-and-artery-function/

https://nutritionfacts.org/video/update-on-chocolate/

https://nutritionfacts.org/video/healthiest-chocolate-fix/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4696435/#:~:text=Cocoa%20contains%20a%20number%20of,cocoa%20(13%2C%20150).

https://www.health.harvard.edu/blog/cocoa-sweet-treat-brain-201502057676

https://pubmed.ncbi.nlm.nih.gov/25738413/

https://pubmed.ncbi.nlm.nih.gov/18989835/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5872791/

https://www.who.int/health-topics/food-genetically-modified/#tab=tab_1

https://pubmed.ncbi.nlm.nih.gov/23061910/

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Let me know in the comments if you would like me to show you how to make stevia syrup! And comment below what recipe or subject you want us to research next! 🙂