I promise you cant have just one.
Believe me, I have tried. At least 100 times. So imagine how many I’ve put away! With a succulent, chewy, caramel filling, and genuine, raw, fermented and organically grown cacao butter and cacao mass, (also known as cacao paste) – its a health food. So I dont feel bad. At all. The chocolate itself is sweetened with a little bit of the purest powdered Stevia I can get my hands on. And let me tell you, that stuff is powerful! Literally 1/8 tsp will go into the entire recipe. Other than that, the only sugar you’re putting into these sweet treats comes from the Organic Medjool dates.
I have brought these to nearly every family function or potluck, given them away as gifts for Mother’s Day, Birthdays, Christmas – you name it. I also ALWAYS have them on hand at home for me and my family.
The compliment I receive most often on these chocolates is that they are distinctly the most velvety, rich and decadent chocolates these individuals have tried. Most chocolate is laced with additives, preservatives and anti caking agents that pollute the integrity of Cacao. When using the real deal, there is no need to compromise your ingredients with excess sugar and other supplemental agents because real Cacao can stand on its own two feet. The purity of this Cacao is enchanting, summoning all your senses, carrying you to a field of wildflowers and a thousand fireflies dancing in a moonlit summers eve. Or maybe thats just where I would prefer to be right now on this gray winter day. Yes, thats probably it.
This year, instead of wasting your money on the same old stale, unpredictable and conventional chocolates from the store – make them yourself! Then you’ll know what you’re gunna get. 😉 For an interactive “stay in” family (or just you and your sweetie) Valentine’s Day activity – personalize your evening treats, making the day, and what you indulge in – that much sweeter.
On their own, without add-ins, these chocolates are Vegan, KETO, Diabetic friendly, Whole 30, Primal and Paleo approved. They fit just about every dietary restriction or preference. Additional add ins may include:
- Peppermint essential oil
- Your favorite nut: Walnuts or Brazil nuts for example
- Dollop Peanut butter in the center before pouring into molds
- Other Dried Fruit: Figs, Cranberries or candied Ginger for example
- Coconut Shreds, or a dollop of Coconut Manna for sweetness *I like to take my coconut mana and add some Chlorella, or Spirulina and peppermint essential oil, for festive peppermint chocolates.
The possibilities are endless, and only limited by your imagination! I have made all of the above (and others) with great success. The only issue I have with these is: they go too quickly.
A few fun facts about authentic chocolate:
- Given the title “Food of the gods” and said by some to possess the highest concentration of magnesium and antioxidants of any food source on the planet – 40x more antioxidants than the hailed blueberries in fact. Want to sleep well? Recover quickly from workouts? Age slower? Soothe joint/muscle pain? Eat real chocolate.
- Its an aphrodisiac – valentines day people – this isn’t complicated! 😉
- Real Cacao has more calcium than cows milk, improves digestion, and promotes cognitive health through flavanols that get absorbed into the blood stream and will form new neurons to improve memory and learning!
Cacao accomplishes so much more, but we’ll leave it at that – before this becomes a sermon.
I have purchased a couple different molds from Amazon – and my plans are to purchase a few more to continually add variety. They clean up well, and make being your families personal chocolatier, seamless. If you don’t prefer to invest in a mold solely for this recipe, you may simply pour the chocolate into a shallow pan or container, and break apart when its cooled.
Enough chatter. Let’s get to the recipe!
- 300 Grams Cacao Mass
- 200 Grams Cacao Butter
- 1/8 tsp Pure powdered Stevia
- Optional add – ins
- Begin by placing your Cacao Mass and Cacao butter in a double boiler. Allow the chocolates to slowly melt, on the lowest heat. It will take some time, depending on the size of chocolate chunks you are working with. Stir occasionally.
2. Prepare your molds. Pictured here is my square mold, with raw walnuts. I kept these chocolates keto friendly, relying only on the stevia for sweetness – which is my preferred method of enjoyment. They are plenty sweet without dates!
3. Carefully, without getting any steam into the chocolate mixture, remove the bowl from the pot. Allow the chocolate to cool slightly. Pour into your molds! * I like to place a cookie sheet or cutting board under my molds for a quick and easy transfer to the fridge.
4. Let your chocolates cool in the fridge for about 10 minutes, then sprinkle with sea salt. * You dont have to wait until they are cooled to add the salt, but it will melt into the chocolate. If you’re not concerned about aesthetics, this is the way to do it and honestly, how I most often produce these chocolates. But when they’re for others, I’m sure to watch the clock and time it so the beautiful salt crystals adorn every bite!
5. Store in the fridge! They do freeze beautifully – so if its easier to double (or triple) the batch and store them for later – by all means. I do this often. I’ll make chocolate when I have the time, and freeze it for whenever my fridge stock gets low, or I need a quick gift for someone, or I forgot to make another dessert that day.
Chocolate solves (almost) everything.