What is so special about making your own chocolate
First of all, by homemade keto chocolate, I mean homemade, organic, dark, sugar-free chocolate.
You see, at one point I got sick of looking for a sugar-free stevia or erythritol sweetened chocolate that would be "equipped" with my favorite nuts or spices.
Furthermore, if you are like me, that is a bit crazy about chocolate, knowing exactly what you want (for example macadamia chocolate with red chili), this is the recipe for you. All you actually need is organic cocoa butter and organic raw cacao powder. Plus, some sweeteners to taste and preference, some raw or roasted nuts, and spices (to taste and desire).
I'm still about to make chocolate with macadamia nuts. Below, you can find a suggestion on how to prepare roasted almonds. They can be added to your chocolate, which is what I did because I had no macadamias for this recipe. The nutritional values are listed for the chocolate only, so you will have to add the macros as you add your own ingredients.
What to combine the homemade chocolate with
One of my favorite combinations is the dark chocolate with coarse sea salt and red hot chili flakes. Almonds, roasted with cardamom are awesome, as well. Also, dehydrated blueberries or raspberries are great. In the end, whatever I do with this chocolate, turns out great. Yet, make sure you don't accidentally add any water to it while preparing it, for it will ruin the entire batch. If that happens, you can still finish it and put it in a fridge, and the water will separate itself from the rest of the chocolate. The whole thing will still be edible.
Before I go on to the recipe, I just have one more thing to say. If you don't like the idea of adding the IMO (fiber) syrup and are a PALEO eater or not strictly keto, feel free to use raw honey. People often use agave syrup when making homemade chocolate, but I'm not its fan for numerous reasons.
OK, here you go. This is so simple. And horribly delicious. Enjoy!
- 2 oz cocoa butter
- 1.5 oz cacao powder
- 2 oz IMO syrup
- ⅛ tsp stevia extract
- 1 tsp spice - (optional: ground cinnamon, ginger, chili, cardamom ...)
- 1 pinch salt - (optional)
- Bring a little water to the boil in a saucepan, and then reduce the heat so the water is only simmering. Suspend a small to medium size heat resistant bowl over the water. Don't allow the bowl to touch the simmering water.
- Add the cocoa butter. It's best if you let it melt before you add in other ingredients. Mix, until all the ingredients are melted and well combined. Warning: Do not let any water come inside the bowl! Add as much stevia extract as you like, to taste. As for all other spices or salt, add them if you wish. I, myself, love a bit salted chocolate, with red hot chili powder added to it, for example.
- Pour the chocolate into silicone molds or small bowls or plates, lined with parchment paper. Add crushed nuts, if you wish. Put into the fridge for at least 30 minutes to set. Break into pieces and enjoy!
Roasted almonds for topping (optional)
- Preheat the oven to 400°F (200°C). Line a baking pan with parchment paper.
- Take the almonds and crush them in a food processor until the desired size of almond pieces is reached. Mix the egg white and erythritol. Now, mix all three ingredients together.
- Spread the almond mixture onto the baking pan. Bake for about 15 minutes but make sure not to let it burn (it almost happened to me, as you can see). Take the almonds out of the oven and break them apart with a spoon. They're now ready to be used with the still runny and warm chocolate or be placed in a container, waiting for another opportunity.