If you’ve never made your own chocolate, from scratch, you are in for a treat. And seeing as Halloween is right around the corner, I thought it fitting to make it into pumpkin molds.
I shared making raw chocolate a while ago on Instagram by making little cups full of the stuff, topped with chopped nuts, chia seeds, and hemp seeds. They are such a delicious treat and once you have a taste of making your own, you’ll find it hard to go back to anything else.
I used a lollipop pumpkin mold and this recipe made four of them. You can just as easily make this recipe and pop the chocolate into cupcake cases or even spread it out across some parchment paper.
Cacao butter is the main component in making chocolate. I’ve seen a lot of recipes that substitute coconut oil, but I find this is an essential ingredient in creating the right texture and taste. The smell alone reminds me of what chocolate is all about.
I found it easiest to grate the cacao butter, but I have also just eyeballed the amount and let it melt that way. I would recommend measuring everything out the first time round just to be sure. I grated out 2/3 cup of cacao butter, which equals just about 1/3 cup when melted.
You can also add vanilla bean (although it might create more of a grainy texture) but I quite like it.
Feel free to also mix in things such as bee pollen; nature’s sprinkles as I like to call them, are the perfect colours for Halloween with their purple and yellowy-orange granules.
Have fun with it!
2/3 cup grated cacao butter (approx. 1/3 cup melted)
4 tbsp. raw cacao powder
3 1/2 tbsp. maple syrup
Pinch of sea salt
Optional: ½ vanilla bean or ¼ tsp. vanilla extract, bee pollen, chia seeds, hemp seeds, nuts or seeds to top
- In a double boiler over just simmering water, melt the cacao butter. Whisk until it is completely melted.
- Add the maple syrup and cacao powder (and vanilla if using) and whisk until everything is smooth.
- Remove from the heat allowing to slightly cool for a minute or two. Pour into desired mold and mix any additions through.
- Place into a fridge to set for a few hours before gently removing from the molds.
These are best kept outside of the fridge once they’ve set as the cacao butter begins to rise to the surface of the chocolate resulting in a white appearance. If you plan on storing them for longer I’d place them in a sealed container, although they never last that long!