Oh chocolate, that most glorious food of the gods! It’s one of my most favourite things to eat, especially dark chocolate with it’s lovely bittersweet edge. Milk chocolate is pretty good too, but not white chocolate, no that’s reserved only for times of desperation when I’ve run out and have to raid the baking stash because I haven’t done the grocery shopping. Now you may have read the heading Dairy Free Chocolate and thought to yourself that this can only end in disaster, but fear not dear reader, I assure you it’s delicious!
Indeed, my first thought when I saw this recipe on the Quirky Cooking website was that it couldn’t possibly work. What on earth are people doing trying to make chocolate healthy? It’s chocolate for goodness sake, why are you trying to ruin it?! So you can imagine my surprise when I made it as an experiment and it turned out to be quite delicious. I really wasn’t expecting that. Not sure about the healthy bit, cacao butter is a fat after all, although the internet assures me it’s a good fat. And everyone knows you can believe everything you read on the internet, right?!
I’ve experimented with this recipe in several different ways, it’s fabulously versatile. You can add nuts, or change the sweetener (or if you’re really adventurous not add a sweetener at all), add a drop or two of peppermint oil to make mint chocolate. Try whatever flavour you like! It’s quite lovely with pomegranate molasses, unfortunately something in means the chocolate doesn’t set completely. It’s not necessarily a downside as you get lovely little pockets of the thick syrup throughout the chocolate, almost like a filled chocolate. So it’s one of those recipe failures that isn’t actually a complete disaster.
Really, the only thing to be a bit mindful of with this recipe is that it does melt quickly so store it in the fridge. If it lasts that long…
- 100g / 3½ oz cacao butter
- 30g / 1 oz cacao powder
- 2 tbs maple syrup
- Chop the cacao butter into chunks and place it into a bowl over simmering water to melt
- Once melted, stir in the cacao powder and maple syrup. Make sure you mix it in well, if it's not well combined it will taste powdery and you will have ruined chocolate, don't ruin chocolate
- Pour into a mould of some description, I use a silicon loaf pan but a tray lined with baking (parchment) paper will work perfectly well
- Place it into the freezer to set for about 15 mins, depending on the size of the mould you use you may need to let it set for longer
- Try not to lick the bowl, it's unseemly
- Once set, break it up into pieces, as big or as small as you like, and store in the fridge.