How to make healthy chocolate at home easily from scratch
Decadent and rich homemade chocolate made easily with cacao paste, cacao butter and maple syrup.
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
1/2 cup cacao paste (80g)
1/2 cup cacao butter (58g)
1/4 cup room temperature maple syrup (76)
2 tablespoons roasted buckwheat groats (optional)
Using a double boiler melt the cacao paste and cacao butter. In other words – grab a big pot, fill it with water and bring it to a boil. Reduce heat to low/medium and place a saucepan on top of the big pot, and add the cacao paste and cacao butter to the saucepan and melt.
Roast buckwheat groats. Add 2 tablespoons buckwheat groats to a saucepan over medium heat and roast for 2 to 3 minutes or until golden-brown. Remove from heat.
Once the cacao paste and butter have melted, remove from heat and add room temperature maple syrup. It’s very important that the maple syrup is room temperature because if not it will cause the chocolate to harden/thicken. If maple syrup is cold and you don’t have time, pour maple syrup in a glass container and let it sit in warm water for a few minutes.
Pour the melted chocolate mixture into molds, like these ones, top with buckwheat groats if using and place in the fridge or freezer to harden. They will obviously harden faster in the freezer. You can store them in the fridge afterwards. Enjoy!
This is not tempered chocolate so they will begin to melt at room temperature. Keep them in the fridge or freezer until ready to eat.
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