Chocolate making with the Thermomix is a very easy thing to do! Perhaps a little toooo easy…

Ok, this is a big call, but I’m going to say it… This is the best chocolate I’ve ever eaten.  I’ve been making chocolate in my Thermomix for a few years now and it’s pretty much always been great. I’ve always used the usual ingredients – cacao butter and powder plus a sweetener, vanilla and a pinch of salt, then added any sort of filling/flavouring I’ve felt like, nuts, coconut, dried fruit, nut butter, cinnamon, edible essential oils.

Well, I bought some cacao liquor (aka cacao paste) a while ago – cacao liquor is not at all alcoholic – and set about creating a fab chocolate recipe with it. After quite a bit of experimenting, I am thrilled to say I have found the perfect ratios.

You don’t have to use the optional filling ingredients I have suggested, but I really like the texture they add. Without them, the chocolate is lovely and smooth and melts in your mouth.  Whichever way you choose, I hope you love it!

If you’re a chocolate lover, you should also check out these recipes:

Healthy Chocolate Slice

Smilo

Heartwarming Hot Chocolate

Chocolate Chia Crackles

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5 from 3 votes

Home Made Chocolate

This recipe makes it quick and easy to knock the chocolate cravings on the head!

Prep Time2 minutes mins

Cook Time15 minutes mins

Total Time17 minutes mins

Course: Dessert, Snack

Cuisine: American, Australian

Keyword: chocolate recipe, home made chocolate, thermomix chocolate

Servings: 1 large batch

Calories: 1430kcal

Ingredients

• 100 g cacao liquor also known as cacao paste *see Tip for an alternative to using this
• 100 g cacao butter
• 75 g raw honey or slightly higher weight of maple syrup
• 20 g cacao powder
• 1 tsp vanilla powder
• Pinch salt
• large handful coconut flakes
• large handful almonds
• handful dried fruit such as blueberries, cranberries, white mulberries, chopped apricots, etc.
• chia optional

Metric – US Customary

Instructions

• Using a sharp knife, slice the cacao liquor and cacao butter into 1cm wide chunks then place in mixer bowl. It is essential that your bowl is 100% dry for chocolate making, or your chocolate will split.
• Blitz 15 seconds/speed 9/MC on. Melt 10 minutes/37/speed 2/MC on, stopping half way to scrape any solids from the sides of the bowl and the tops of the blades.
• Add honey, cacao powder, vanilla and salt. Combine 4 seconds/speed 4/MC on. Scrape down bowl, taste mixture and add a little more sweetener if you like a sweeter chocolate. Cook 5 minutes/37/speed 3/MC on.
• In the meantime, toast coconut and almonds in a 170°C oven, or in a pan, until coconut begins to change colour. Transfer to the silicon mould you are going to set the chocolate in. Top with your choice of dried fruit.
• When the chocolate finishes, immediately pour it into the silicon mould. Sprinkle over some chia (if using) and place into the fridge to set.
• When completely set, cut into pieces and store in a jar or container in the fridge or freezer.

Notes

If you can’t get your hands on cacao liquor, you can leave it out and make the following changes – increase cacao butter to 150g, increase cacao powder to 50g and reduce honey to 60g. After completing the step of adding the honey, combine and taste the mixture and add a little more if you like a sweeter chocolate.

Nutritional information is for the chocolate only, it doesn’t include the coconut, almonds, dried fruit or chia, as the amount you add will vary.

Nutrition

Serving: 1batch | Calories: 1430kcal | Carbohydrates: 110g | Protein: 30g | Fat: 103g | Saturated Fat: 70g | Sodium: 7mg | Potassium: 344mg | Fiber: 34g | Sugar: 64g | Vitamin C: 1mg | Calcium: 30mg | Iron: 3mg

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.