Chocolate – How to Make

Make your own chocolate: for everyone including Gluten Free, Dairy Free and Vegan diets.



Chocolate is one of those foods one should always have in the pantry. But this can be complicated when you are catering for various food restrictions no dairy, no gluten, and no animal products. Here is a very simple recipe so you can make your own and avoid possible complications.

Use the highest quality cocoa you can obtain. I use an organic Fairtrade cocao. (For a Raw diet use cacao.) There are several option for the fat and sweetener you select.

For an authentic chocolate flavour, use cocoa butter as the fat. It is available from health food stores or online.

I have used coconut oil which, being solid at room temperature, provides a firm chocolate and one with a sweet and subtle coconut flavour. This is not obvious when used in baking or when you added other flavours. (Added note: now living in a hot climate, where coconut oil is liquid at room temperature, I use vegetable margarine for Vegan and Dairy Free diets or butter when making chocolate.)

You can use vegetable shortening, although it is not as hard at room temperature, making the chocolate suitable for baking and it must be stored in the refrigerator. (Vegetable shortening has additives which I try to avoid when possible.)

For sweetening, a good choice, suitable for most diets, is maple syrup. For a hard chocolate use minimal amounts as a liquid sweetener softens the chocolate.

The recipe below provides a chocolate similar in sweetness to a 70% cocoa, a flavour we have come to know (and love).

Diets for which this Chocolate recipe are suitable:

Diabetic, Dairy Free, Fodmap, Gluten Free, Nut Free, Paleo, Vegan and Vegetarian.

Ingredients

Preparation: 10 mins (+soaking time for dates) | Cooking: 10 mins | Serves: 250 gm

140 gm (5 oz) coconut oil (or cocoa butter)*
125 gm (1 cup) cocoa powder (or cacao), sifted**
1/3 cup maple syrup (not Diabetic, see notes)***
1/8 tsp salt

Method

MELT coconut oil in a saucepan over boiling water (or in a microwave).
WHISK sifted cocoa and syrup into the oil.
POUR the mix onto a baking tray lined with greaseproof paper, into a chocolate mould, or into mini paper cups (as illustrated).****
SET in the freezer for 30 minutes or at room temperature for a few hours. (The chocolate is not hard, so best stored in a refrigerator in a hot climate.)

Serve

– Use for any chocolate recipe or as a snack on its own.


Note

* In hot climate use vegetable margarine of butter (not Dairy Free or Vegan)
** The benefits of using cacao will be lost if the chocolate is used in baking. (Read explanation in the newsletter – Chocolate – Cocoa and Cacao.)
In hot climate it may be necessary to increase the quantity of cocoa for a firm chocolate.
*** Alternatives are corn syrup, agave, or Stevia for Diabetics or those limiting sugar.
**** For variations, add flaked sea salt, chopped nuts (not Nut Free diet), dried fruit or crystallised ginger.


3 thoughts on “Chocolate – How to Make

  1. Thanks for another fabulous recipe. Being a chocolate lover and not eating added sugar can be tricky … but not any more !!!!
    Cheers

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