Homemade Chocolate Bars

Adapted from: Julia Mueller

Serves: 2 bars

Prep time: 5 minutes
Rest time: 60 minutes (fridge, or faster in freezer)
Cook time: 5 minutes

Ingredients:

140 g (5 oz) coconut oil or cocoa butter

70 g (2.5 oz) cacao or cocoa powder

2 tbsp pure maple syrup

A splash of vanilla extract

Pinch of sea salt (optional)

Toppings (optional): 

Sliced almonds

Coarse sea salt

Sprinkles

This is a no-fuss chocolate that I bet you already have all the ingredients to at home. And who needs chocolate moulds? Are you kidding me! I am convinced this works just fine without them. Now, would it elevate the luxuriousness and look if one used a mould and then wrapped the finished bar in tin foil before giving as a gift with a personalised paper wrapping? Who's to say?!?

So, if you are a dark chocolate lover (check) and have run out of chocolate in the house (not check, but I'll still proceed forward), then come along for the ride and experience the ease of making chocolate from scratch. 

It's a rich spark of cocoa in the thickness of coconut oil with a faint hint of natural sweetness. Add sea salt and almonds or sprinkles for a change of texture. Add any other topping you might fancy in your chocolate. Add mint extract! The possibilities are truly endless. Enjoy!

Disclaimer: I have only made these with coconut oil but I did just purchase cocoa butter to give this more traditional preparation a go.

Ingredients:
140 g (5 oz) coconut oil or cocoa butter

70 g (2.5 oz) cacao or cocoa powder

2 tbsp pure maple syrup

A splash of vanilla extract

Pinch of sea salt (optional)

Toppings (optional): 

Sliced almonds

Coarse sea salt

Sprinkles

Directions:
1. Line a baking sheet with parchment paper, creasing and folding up four sides to prevent spillage. 

2. If using cacao/cocoa butter, ensure pieces are small (e.g. grated or chopped) so it melts evenly without burning. 

3. Create a double boiler by heating a pot with water and bringing it to a simmer whilst placing a shatter-proof glass or metal bowl nested into it so that the bottom of the bowl is close but does not touch the water below. 

4. Add the coconut oil or cacao-cocoa butter to the bowl and whisk constantly until melted. Be careful when handling the hot bowl. 

5. Remove the oil/butter from the heat and stir in the cacao/cocoa powder, maple syrup, and splash of vanilla. Whisk until well combined and smooth. 

6. Gently pour the chocolate into the centre of the parchment square and place in the fridge or freezer to set up slightly (about 5-10 minutes in the fridge, shorter in freezer). 

7. Once the chocolate has set a bit, sprinkle on toppings of choice. If toppings sink to the bottom of the chocolate, continue to allow chocolate to firm up for a few minutes before trying again. 

8. Allow chocolate to set in the fridge for at least an hour (shorter if in the freezer). Store in air tight container if it survives more than a day or two in your household.