About 8 years ago I took a class at The Light Cellar, here in Calgary, on how to make Raw Organic Chocolate. No sugar, no dairy and all natural ingredients. I was thrilled to find this course as I had been looking for an alternative so that we could enjoy chocolates at Christmas, Easter (and whenever else we wanted some!) without the refined sugars.
I had taken a chocolate making class before, bought the kit, came home and never made chocolates again. This time was different. The difference was you actually make your chocolate from scratch, from natural ingredients and it is very easy (the other class you made your chocolates from premade chocolate bars or pieces that you melted and molded into your own chocolates. I found this process finicky and the pieces were presweetened; so you could not choose your own sweetener).
Chocolate actually comes from a cacao nut, which is made into various forms, such as cacao powder, paste, butter, etc. Making the chocolate is super simple, using four basic ingredients and only takes a few minutes. All you need is cacao powder or paste, cacao butter, some kind of sweetener (honey, agave nectar, pure maple syrup, etc.), and vanilla.
The first step is to melt the cacao butter in a bowl – use the double bowl method with the butter in the top bowl set over a bowl of boiling water (boil water put it into bowl and set on counter; then set your smaller bowl with cacao butter on top)- be very careful not to get any water into the top bowl as it will ruin your chocolate! Once the butter is melted add the vanilla bean and let it infuse (with a knife slice vanilla bean down the middle and scrape out the seeds with a spoon – put into cacao butter). Sift your cacao powder in another bowl and add to taste, then add sweetener of choice. Voila! you now have a nice chocolate sauce which you can leave as is, pour into a pan refrigerate or freeze, or use as a base and add other ingredients.
The instructor did not give us exact amounts of ingredients to make our chocolate. He would provide a starting point and then encouraged us to taste it; to make it how we wanted. He recommended we start with a 1:1 ratio, mix it and go from there. More cacao powder made it a darker, richer chocolate, more sweetener made it sweeter – adjusting it according to our palette and preferences, so we had to taste it as we went along! He also encouraged us to use natural sweeteners and ingredients. For instance, we were using vanilla beans for our vanilla -actually cutting them open and scrapping out the inside. He said we could use vanilla extract but encouraged us to use pure extract if we did, not artificial.
Cacao powder
He described using these pure ingredients as “upgrading” – making it more natural, tastier and better for you. He also told us how we can add other natural ingredients to our chocolates that not only taste good but are high in nutrients, minerals and vitamins, making it a superfood. Ingredients like goji berries, nuts and seeds, coconut and algae and essential oils. Maca root powder, honey and mesquite powder. He even recommended in one recipe that we try a little cayenne. It was actually really good!
As for the cost, the ingredients to make your chocolate is quite reasonable. The instructor said that in the time it takes for us to go and buy chocolate at the store, we can make it at home faster with fresh ingredients for about $1.50 to $2 per 50 g – which is comparable to what you would pay at the store.
Shaped ice cube trays work great as chocolate molds
I also love the fact that I can add all these “superfood” ingredients to my chocolates so that chocolate really is good for me and the kids. So when they ask if they can have some chocolate, I can say “yes” without feeling guilty or worrying if they are having too much.
It’s also so much fun to make (I’ve already made 3 dozen caramel cups and orange ginger snowmen for Christmas) and easy to do with the kids. You can get different kinds of molds to make different shapes for your chocolates. Experiment and have fun!
In one of my previous posts I described various natural sweeteners that you can use not only in your everyday cooking and baking but for your chocolates as well. Check out that post for more details.
In an upcoming post I will share more about what you can add to your chocolates.
For your information The Light Cellar sells ingredients to make chocolate in bulk and is very well priced. I buy all my ingredients there and usually come out of the store with a big box of items! I find it hard to get out of there with only one or two things.
You can also find many of these products online – Amazon.ca as well as Superfoods.com will carry these products at reasonable prices.
