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CHOCOLATE MAPLE CANDY HOW TO
CHOCOLATE MAPLE CANDY PLUS
CHOCOLATE MAPLE CANDY FREE

But how and why?ĭark chocolate is known for its antioxidants(Flavanols), making it a superfood.

Store the chocolate in an air-tight container in the fridge for longer shelf life.Įvery one says dark chocolate is healthy.

Once the chocolate is firm and set, you can easily unmold it and enjoy it!.

I always keep it in the fridge for 1.5 to 2 hours.

Place it in the fridge or freezer to set.

I usually pour the chocolate mixture and let it sit for 5 minutes and bring it to room temperature and keep it in the fridge.

Now pour the dark chocolate mixture into the molds.

Reduce the heat to low (on a number scale, 1) and add the maple syrup.

I always sift the cacao powder separately.

Now add the sifted cacao powder and mix well using a hand whisk.

Here are my melted cacao butter and the double-boiler setup. Make sure to whisk the cacao butter during the melting process for even melting. Also, many add the cacao butter after the water comes to a simmer, but adding it, in the beginning, worked for me) (Medium-low heat is the key, and make sure the water doesn’t come to a rolling boil. Add the cacao butter (I did not chop it further this time) to the top-bowl, gently simmer the water over medium-low heat and let the butter melt in the gentle heat. (you want a snug-fit or perfect -fit here and make sure the steam doesn’t escape from the sides) Make sure the bowl on top doesn’t touch the water in the saucepan. Add one-two inches of water in a saucepan and place a bowl that fits the saucepan on top.Set up the double-boiler and melt the cacao butter. I did not add any nuts, but you can sprinkle them on the molds if you are using nuts or add it to the chocolate mix. Make sure the molds you are using are completely dry.

CHOCOLATE MAPLE CANDY HOW TO

How to Make Dark Chocolate Prepare the chocolate molds. Now without any further ado, let me share how I made this dark chocolate. (Links here – heart-shaped, break-apart, and mini-waffle mold) If you don’t want to use any mold, you can add the melted chocolate on parchment paper and set it. I highly recommend it for some fun shapes. While you can make your double-boiler with a saucepan and bowl that fits the saucepan, you might need some silicone molds or candy molds or chocolate bar molds for the chocolate. So the below measure yields 90% dark chocolate.Įquipment needed for making dark chocolate To get the percentage of chocolate, you divided 125/139, which is approximately.

CHOCOLATE MAPLE CANDY PLUS

The weight of the chocolate product alone is 125 grams (cacao powder plus cacao butter) Let’s first calculate the total weight of the ingredients, and in my case, it is 50 grams (cacao powder) + 75 grams (cacao butter) and 14 grams (maple syrup), which equals 139. I followed “ A Saucy Kitchen” blog for calculating this chocolate percentage. The total amount of cacao butter and cacao powder helps you find the percentage of overall cacao in your chocolate. Optional Ingredients – Nuts and flavoring agents.

CHOCOLATE MAPLE CANDY FREE

As you can see, it’s processed sugar free chocolate. I used 1 tbsp of maple syrup, which weighed 14 grams. If you are not particular about vegan, you can use honey as well. I used the amber-colored one for this recipe.

Maple syrup: You can use dark or amber maple syrup.

I used it as-is without chopping for the dark chocolate. (Not sponsored) For this recipe, I used the Terrasoul brand, and it comes in big chunks like below. I have used both Navitas and Terrasoul brands, and both are good. Ensure it is edible as some varieties are used only for cosmetic purposes.

Cacao butter: Use good quality cold-pressed cacao butter.

Make sure to sieve it before adding it to the melted cacao butter.

Cacao powder: I used raw cacao powder, and any brand works fine.

We liked this ratio, but you can always play the ratio and come with your preferred one or use the 1:1 ratio. Ingredients used and their ratio.Īs mentioned above, I went with the 2:3 ratio of cacao powder to cacao butter, i.e., I used two parts of cacao powder (50 grams) and three parts of cacao butter (75 grams). It is also free of preservatives and additives, making it a healthy indulgent snack. The most significant advantage of making dark chocolate at home is controlling the amount of sugar that goes into your dark chocolate.

Equipment needed for making dark chocolate.

Finding the percentage of dark chocolate.

With just three ingredients, you can make healthy and delicious dark chocolate at home. After white chocolate, I am back with another chocolate recipe, and this time it is dark chocolate bar.