Vegan | Dairy Free | Refined Sugar Free I was inspired to make a clean, vegan, chocolate after reading Raw Chocolate by Matthew Kenney, so I came up with this recipe for the cafe and never bought cooking chocolate again. We would make it to top our cakes, raw slices and to coat our bliss balls, which added a slightly bitter yet decadent, rich, and super clean dark chocolate flavour that was unique to Antidote. For dark chocolate lovers, this is seriously the real deal and is made with only three ingredients. It seems rather simple but making chocolate can be a little bit tricky to master. Most chocolate recipes will say to use a double boiler and to have a thermometer ready to temper correctly, but as you will learn, I like quick and simple recipes that use the bare minimum. I have ruined a few batches myself, but once you get the hang of it, you will be a pro and want to make it all the time.
1/2 cup cacao butter 1/2 cup good quality cacao or cocoa 1/4 100% maple 1. In a small saucepan, heat the cacao butter over a low setting so that it begins to gently melt. 2. When 70% has melted, sift the cacao or cocoa powder into the saucepan and using a whisk or spatula stir quickly until combined.
3. While continuing to whisk, pour in the maple and whisk quickly to combine until you have silky chocolate.
4. Pour onto slices and cakes or dip truffles and bliss balls, then leave to set at room temperature before transferring to the fridge to set. If cutting into the chocolate, such as a slice or cake, you will need to warm up your knife with boiling water and wipe it dry before slicing to avoid the chocolate cracking.
Recipe notes:
- Cacao butter is the fat from cacao and is what makes this chocolate the real deal. You can find it in most health food shops and some gourmet grocery stores.
- Raw organic cacao is one of the highest plant-based sources of magnesium but is more bitter compared to cocoa (the refined version). I have used both when making chocolate and would usually opt for good quality cocoa, which is closer in flavour to regular chocolate. If you don't mind the bitterness of cacao then it is definitely the more nutrient-dense option.
- Make sure all utensils are dry and free from moisture when making the chocolate, as even a tiny spec of water can ruin the batch. - Always use a low heat setting when making chocolate.
- Always set your chocolate at room temperature before transferring it to the fridge. This helps it to become stable at room temp and not melt so fast when out of the fridge.
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