You probably recognise commercial chocolate. It’s what many of us grew up eating as a treat and what we see in supermarkets worldwide. This low-cost chocolate is produced and distributed on a mass scale and is made with cheaper ingredients and cheaper production processes.
Hazel Boydell in her article in The Perfect Daily Grind,
Take a look at the back of a bar and you’ll see that commercial chocolate usually includes a high percentage of sugar to other ingredients. Commercial chocolate also often includes non-essential ingredients like lecithin and vanilla extracts, and sometimes artificial flavours.Hazel Boydell
She goes on to say that none of these ingredients are bad, but it’s worth noting that because the aim is to have a standardised product, they are added in part to homogenise the flavours of the cacao and to keep the chocolate from melting during shipping and handling.
With homemade chocolates we don’t need to worry about that!
We can make fine chocolates, as fine as any chocolatier can make, and choose the ingredients we want.
This recipe by my friend, Irene Hess-Oates, includes quality essential oils as flavouring
Almond Peppermint Chocolate
- 50gms cocoa butter
- 60gms organic coconut oil
- One round tbsp honey
- 75gms raw organic chocolate cocoa powder
- 100gms organic almonds – freshly ground (cashews are great too)
- 10-20 drops peppermint oil (to taste)
On low speed, grind almonds in blender.
Melt cocoa butter and coconut oil in a saucepan on low heat (no more than 47 degrees) – add honey and when melted together remove from heat.
Stir in cocoa powder, ground almonds and peppermint oil. Mix together well.
Spread approx ¼ cm thick on a papered tray.
Freeze for 15 to 20 mins or refrigerate for 2 hours.
Cut into pieces and store in refrigerator.
Coconut Chocolate Crunch
- 75gms organic cocoa powder
- 50gms organic cacao butter
- 50gms organic coconut oil
- 2 rounded tbsp agave nectar or maple syrup
- 1c organic sunflower seeds or nuts
- 1 cup shaved coconut – long thread
- 30 drops orange oil
- 10 drops peppermint oil or 20 drops of lemon or other oil
Melt cocoa butter and coconut oil in the Thermomix or in a saucepan stacked in another saucepan with water (double boiler style), on low heat.
Add agave nectar and when melted together remove from heat.
Stir through sunflower seeds, coconut, orange and peppermint oils and cocao powder
Spread onto baking paper on a tray approx one cm thick, or take the time to put tsp lots on the tray.
It’s Worth the Time
Making your own chocolates takes a little time and effort but the rewards are great. Less guilt, more pleasure!
Brenda Rogers is the founder of Quintessence Health and creator of the Passage to Power Programs, Retreats and Seminars. She combines the wisdom of Earth medicine, women’s mysteries and a career in the natural medicine and personal development industries to empower women to navigate the menopausal transition being radiant, alive and well.
She also supports the wellness and transformation of men in their transition through midlife.