Cocoa Butter Chocolate Recipes
CHOCOLATE SPREAD
Best homemade Nutella® spread ever with no preservatives. You can add honey and cocoa powder to taste a bit more or less, not essential.
Provided by Eureka
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 12
Number Of Ingredients 3
Steps:
- Beat butter and honey together until completely combined; add cocoa powder and beat until mixture lightens slightly. Store in the refrigerator for up to two weeks.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 5.1 g, Cholesterol 40.7 mg, Fat 15.5 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 9.8 g, Sodium 2.6 mg, Sugar 4.3 g
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- Bring a quarter-full saucepan of water to boil and turn the heat down to simmering. Add cacao butter to a heatproof bowl and place over the simmering water. Make sure no water gets in the cacao butter.
- Stirring with a spatula, heat the cacao butter, and when almost all melted, stick the digital thermometer in. Make sure the temperature doesn’t go over 48°C / 118°F. If it’s close, remove the bowl from the heat and let the butter melt further on the countertop. The temperature will start to drop and that’s what we’re after.
- Add the cacao powder, vanilla and honey or maple syrup to the melted cacao butter and whisk until dissolved and well incorporated. The temperature will drop once you add other ingredients. Keep it at about 32-35°C, warm it up if needed, but NOT all the way up to 48°C. This will keep it smooth and silky, and decrease the chances of chocolate seize (when it turns into grainy paste).
- Finally, add the salt and whisk together. Line a tray with baking paper, covering the sides so no chocolate is spilt over the edges. Pour the chocolate into the tray and let is spread into a thin bark layer. While still melted, sprinkle with pumpkin seeds, almonds, coconut flakes and dried blueberries, or other nuts and dried fruit of your choice.
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- Chop up and melt the cocoa butter. You can melt directly in a small sauce pan over a low heat or in the microwave. Once melted remove the cocoa butter from the heat. To make raw chocolate, melt the cocoa butter slowly over a water bath (see notes).
- When the cocoa butter has fully melted, stir in the cocoa powder, sweetener, vanilla, sea salt and any additional flavours you want to add.
- Whisk everything completely until there are no remaining lumps of cocoa powder and the honey has dissolved into the chocolate mixture.
- Pour the chocolate into silicone moulds or a lined muffin cups and transfer to the fridge for at least 30 minutes. Once the chocolate has fully hardened, pop it out of the moulds and enjoy.
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