Dark Chocolate Bar Recipe
This homemade dark chocolate bar recipe is a simple and natural way to enjoy rich, creamy chocolate made from raw cacao butter and powder, sweetened lightly with pure maple syrup or coconut sugar. It involves melting cacao butter gently in a double boiler, blending it with cacao powder and sweetener, and then setting it in molds for a perfectly smooth and indulgent treat. Ideal for chocolate lovers looking for a wholesome, no-bake, and minimally processed dessert.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Total Time: 9 minutes (+ 20 minutes setting + chill time)
- Yield: 2 servings (2 medium-sized chocolate bars)
- Category: Dessert
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Ingredients
Chocolate Mixture
- 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 sea salt
Instructions
- Prepare the cacao butter: Chop or grate the cacao butter into small, evenly sized pieces to ensure quicker melting. Place the chopped cacao butter into a small heatproof saucepan, ready for melting.
- Melt using double boiler: Fill a larger saucepan with water and bring it to a full boil, then lower the heat to maintain a gentle boil. Place the small saucepan with cacao butter into the larger pan’s water bath, stirring continuously until the butter melts completely and smoothly. Ensure the temperature stays at or below 115°F to preserve quality.
- Mix ingredients: Remove the melted cacao butter from the heat and immediately stir in the raw cacao powder, sweetener (maple syrup or coconut sugar), and a pinch of sea salt until the mixture is fully combined and creamy.
- Pour into molds and set: Carefully pour the chocolate mixture into chocolate molds. Let them sit at room temperature for at least 20 minutes to start setting. Then, transfer the molds to the refrigerator, making sure they stay flat to prevent spilling, and chill until the chocolate is completely hard.
- Store: Once set, remove the chocolate bars from molds and store them in a zip-lock bag in the refrigerator. They keep well for up to 3 months, maintaining their texture and flavor.
Notes
- Grating the cacao butter finely will speed up melting and prevent overheating.
- Maintaining the temperature below 115°F helps preserve the antioxidants and nutrients in cacao butter.
- You can substitute maple syrup with coconut sugar depending on desired sweetness and texture.
- Using molds ensures a uniform shape and easier handling of the chocolate bars.
- Store chocolate in the fridge to keep it firm and fresh longer, especially in warm climates.
Find it online: https://marthatasty.com/dark-chocolate-bar-recipe/
