Without a doubt the most popular post on our website is How to Make Sugar Free Chocolate.
Our original post was based on David Gillespie’s recipe from The Sweet Poison Quit Plan Cook Book using cocoa butter and a dextrose syrup, you can find the recipe here.
This is still one of our favourite recipes as you get a real chocolate texture. But we also like to make chocolate with golden rice malt syrup, coconut oil &/or cocoa butter and raw cacao powder (and we know a lot of you do too!) So here’s our recipe for making a super simple raw chocolate plus some tips to help you out in the kitchen.
¼ cup melted coconut oil or cocoa butter or a combination of both (we used J’adore Raw Organic Extra Virgin Coconut Oil)
¼ cup The Sugar Breakup Golden Rice Malt Syrup
¼ cup cacao powder (we used J’adore Raw Organic Criollo Cacao Powder)
- Gently melt the coconut oil and golden rice malt syrup together. This can be done in a bowl sitting over a pot of boiling water, in a saucepan over a low heat or in the microwave. It just needs to be turned into liquid not burning hot.
- When melted remove from the heat, add the cacao powder and salt and use a stick blender or food processor/Thermomix to whiz all the ingredients together. By blending together you will stop (or slow down) the ingredients from separating whilst setting. Yes you can whisk by hand but whisk hard!
- Once combined spread on a pan or pour into moulds and place in the freezer to set. ALWAYS put chocolate made with coconut oil in the freezer to set. The chocolate needs to set quickly so it doesn’t have time to separate.
- Keep your delicious homemade chocolate in the fridge or freezer. Coconut oil is very soft or even liquid at room temperature (depending on where you live) so this chocolate can’t live in the pantry.
If you use Dutch Cocoa Powder (we use Equagold Dutch Cocoa Powder) instead of raw cacao powder you will get a fudgy consistency to your chocolate as Dutch Cocoa Powder is more soluble. In cooler weather this doesn’t separate at room temperature so can be kept outside the fridge and is absolutely delicious.
What’s with the whizzing together?
It ‘emulsifies’ the chocolate. Fancy word that means combining the fat from the coconut oil/cocoa butter with the golden rice malt syrup. Once combined you get your chocolate to set quickly in the freezer so they can’t separate again.
Looking for things to do with your chocolate?
Try Mayver’s chocolate cups! Pour half your chocolate evenly between silicon cupcake moulds (about 1 tablespoon across 4 cupcake mould), pop into the freezer for 10-20 minutes. Once set, cover in your favourite Mayver’s spread, add a pinch of salt on top of the spread, cover with the remaining chocolate and back into the freezer to set.
We’ve tried these with Mayver’s Omega 3 Spread, Original Super Spread and Super Natural Crunchy Peanut Butter, all are super tasty. Will keep in the fridge for at least a week, longer in the freezer (but in reality will be eaten within days).
What would you recommend for time and speed using the Thermomix to emulsify?
It won’t take much at all. You can melt the coconut oil & Golden Rice Malt Syrup together in the TM, 1 minute/37C/speed 1. Really depends how solid the coconut oil is, could be 2 minutes, just until it’s all melted. Then add your cacao powder and slowly turn up to speed 4, give it 5-10 seconds. May need a scrap down and another blast of 5 seconds but that should be it.