It is such a hot and humid day here in the UK and of course it would be the day that I decide to experiment with chocolate making! Once I get the bit between my teeth and I have a recipe in my head then regardless of the temperature or conditions I have to make it. Thankfully this turned out really well and my family who were initially really hesitant of tasting my chocolate even gave it a really big thumbs up and have practically devoured it already.
This recipe is great as a slab of chocolate, or can be served at room temperature as a dip with a gorgeous big fruit platter OR and there is more….serve it warm was a chocolate sauce for nice cream or over a dessert.
It really takes a few minute to make and the beauty of making it yourself, it that you are totally in control as to what ingredients are going into it, especially if you have a family member with nut allergies, you can ensure that it is made in a safe environment.
Speaking of nuts, I added hazelnuts and cranberries because my favourite chocolate flavour is fruit and nut, but be inventive and come up with your own flavours, add peppermint oil, orange rind, coconut flakes, assorted nuts, even rose water and dried petals….
Don’t think I have gone crazy posting strange pictures of greaseproof paper, but this is a great trick I learned from a Jamie Oliver TV show, it is an ideal way to soften the paper so that it can be shaped properly into a dish.
Tear off the amount of baking parchment you may be needing, and crumple it up into a tight ball, then wet the ball under a tap, open out the paper, give it a good few flicks and it is ready for lining the dish
In a glass or microwave proof container first add the cocoa/cocao
Followed by the butter, coconut oil, vanilla and coconut sugar/honey, pop it into the microwave for a minute, give it a good stir then cook for another minute
Pour the mixture into your prepared container and leave it in the freezer for about 1/2 an hour, if the outside temperature is hot then best stored in the fridge
- 1/2 cup cocoa or cocao
- 1/2 cup grassfed butter
- 1/2 cup coconut oil
- 1 tsp vanilla powder or 2 tsp vanilla extract
- 2 Tbsp coconut sugar
- 1 Tbsp raw honey (not necessary, just for sweetness)
- 1/4 cup hazelnuts
- 1/4 organic cranberries
- Prepare your container or moulds (see blog of directions)
- Add all the ingredients together in a glass or microwaveable container.
- Microwave for 1 minute on high.
- Remove, stir and microwave again for 1 minute
- Pour mixture into mould and freeze for approximately 1/2 hr
- Substitute butter with coconut oil for vegan or lactose intolerant
- Omit coconut sugar and honey for totally sugar free version