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:
Have you joined us on Social Media?
The Thermobexta Facebook group is over 50,000 members strong! Have you joined us yet? If not, head on over 🙂
You can also find lots of thermie inspiration following us on Instagram!
Home Made Chocolate
- 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
- 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.
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.