Dark Chocolate Bar Recipe
User Reviews
4.6
Dark Chocolate Bar Recipe
Description
To craft these dark chocolate bars, cacao butter is chopped finely and melted over gentle heat in a double boiler to avoid overheating. Cacao powder and a natural sweetener such as pure maple syrup or coconut sugar are stirred in until the mixture is smooth and creamy. A pinch of sea salt balances the flavors. Pouring the blend into molds and chilling at room temperature before refrigerating allows the chocolate to set firmly with an even texture.
The combination of cacao butter and cacao powder creates solid bars with a pure chocolate flavor that can be adjusted for sweetness. The low melting temperature and careful stirring ensure a consistent texture without graininess.
Once chilled fully, the bars are ready to enjoy or can be stored in a cool place. This recipe allows control over ingredients for those who prefer homemade treats or want to avoid additives in commercial chocolate.
If a scale is not available, equivalent volume measurements can be used: about 1 cup cacao butter, 2/3 cup cacao powder, 2 tablespoons pure maple syrup, and a pinch of sea salt.
Ingredients
- 140 g cacao butter
- 70 g raw cacao powder or unsweetened cocoa powder
- 2 Tbsp pure maple syrup or 42 g coconut sugar
- 1 pinch salt sea salt
Instructions
- Chop or grate the cacao butter into small, similar sized pieces. Note that the smaller the cacao butter is grated or chopped, the faster it will melt. Transfer the chopped cacao butter to a small saucepan.
- Heat a larger saucepan full of water and bring it to a full boil, then reduce the heat to a gentle boil. Place the saucepan with the cacao butter in the water and hold it with one hand while stirring with the other until melted. If desired, check the temperature of the cacao butter - it should be 115 degrees F or lower.
- Remove the cacao butter from the heat and stir in the cacao powder and sweetener (in my case, coconut sugar or pure maple syrup) until well-combined and creamy.
- Pour the chocolate mixture into the chocolate molds and allow them to sit at room temperature for at least 20 minutes to set up slightly. Transfer the chocolate to the refrigerator (keep it flat so that it doesn’t spill and dries evenly) and chill until completely hard.
- Store chocolate in a zip lock bag in your refrigerator for up to 3 months!
Notes
- If a kitchen scale is unavailable, use 1 cup cacao butter, 2/3 cup cacao powder, 2 tablespoons pure maple syrup, and a pinch of sea salt by volume.
- Grate or chop cacao butter finely to speed melting and ensure even texture.
- Maintain a gentle heat to prevent overheating the cacao butter; target a temperature below 115°F (46°C).
- Chill the poured chocolate bars flat in the refrigerator until completely hard before unmolding or storing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Bars
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 1/2 bar | |
| Calories | 292kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 5g | 10% |
| Fat | 37g | 57% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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