Homemade Chocolate Bar(k)

22 Sep

I found myself making chocolate tonight. Not chocolate cake, not chocolate sauce, but like, a chocolate bar. Making your own chocolate bar just means you get cocoa butter, some cocoa powder, some sweetener, a flavor of choice, and then you mix it all together and, well, there’s your chocolate bar. I was not sure if this would be worth the time and effort. I mean, what’s the point of making your own chocolate bar when it’s pretty darn easy to go buy a tasty, affordable one? Well, like with most things we make at home, the point of making your own chocolate bar is that you get to control the ingredients. It’s all about control isn’t it? So this way, there is no GMO-soy lecithin in your choco bar, if you care about stuff like that, which I occasionally pretend to do.

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But I found a recipe for it, thought it was novel, and decided to try it. I made this (incredibly easy) concoction while I was finishing up dinner.  I mean, my family wanted dinner again tonight (what the?!), and as I am trying to spend less time in the kitchen. I fit it in. I allot about two hours every evening for cooking dinner and if I have other stuffs I want to make I’ve realized, well, there’s usually time in there to do it.

After having all the ingredients (all four of them) collected, and sitting in my kitchen for a long time, I finally made this recipe and, I have to say, it was totally worth it. IT TASTES REALLY DELICIOUS. I got this recipe from Wellness Mama.

Here is what I did:

Homemade Chocolate

1 cup cocoa butter

1 cup cocoa powder

1/4 raw honey (for the bittersweet version), or 1/2 cup, or to taste.

1 teaspoon vanilla extract (or flavor of your choice such as, orange or mint)

Melt cocoa butter in a double boiler on medium heat. Once melted, take off the heat, and add the rest of the ingredients. I sifted my cocoa powder as it had some chunks, and used a whisk. Pour into silicone molds, or in a glass pan, or on a baking sheet with parchment paper. Let cool for several hours then eat it. Or place in the refrigerator for faster cool down time. You may get more of a chocolate bark if you do what I did, which was pour it in a glass pan.

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Now that I know I’ll be making this recipe again, I will def be getting some cool, chocolate bar silicone molds for next time; OR DINOSAURS.

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