I noticed in some of the chocolate questions that a few answers mentioned people making their own chocolate to cut down on its processing. How do you that?
There's a good video here for making traditional chocolate.
Basically, you take cacao nibs (from roasted cacao beans that have already been fermented) and grind them up really well. Then you add something sweet to cut the bitter. Then you temper it to make it smooth. Then you "set" it by chilling it. You kinda need special supplies to get it really smooth.
Melt together over low heat:
- 3/4 cup cocoa powder
- 1/4 cup rapadura (evaporated cane juice) or equivalent amount of stevia or honey
- 1 cup virgin, unrefined coconut oil
- 1 tablespoon vanilla extract
Pour mixture on parchment paper lining a cookie sheet. Harden in refrigerator.
I like to keep mine in the freezer.
We can't stand stevia either and are totally sugar-free so we use food-grade vegetable glycerin for all our sweetener needs! I use about 3/4 of the amount called for in the recipe when swapping VC for honey, etc. Makes great chocolate! When baking with it in larger quantities (like 1/4 C or more) it will smoke a good deal, so just be aware of that, but we mainly use it in tablespoons at a time!
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