Thermobexta’s Chunky Chocolate

ChocolateOk, 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 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 few months ago – cacao liquor is not at all alcoholic – and set about creating a fab chocolate recipe with it a couple of weeks ago. Well after quite a bit of experimenting, I am pleased 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!

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

1. 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.

2. Blitz for 15 seconds/speed 9/MC on. Melt for 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.

3. Add honey, cacao powder, vanilla and salt. Combine for 4 seconds/speed 4/MC on. Scrape sides of bowl, taste mixture and add a little more sweetener if you like a sweeter chocolate. Cook for 5 minutes/37/speed 3/MC on.

4. In the meantime, toast coconut and almonds in a 170°C oven 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.

5. When the chocolate finishes, immediately pour it into the silicon mould, sprinkle over some chia (if using) and place into the fridge to set.

6. When completely set, cut into pieces and store in a jar or container in the fridge.

Tip
If you can’t get your hands on cacao liquor, you can leave it out and make the following changes to compensate – 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.

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17 thoughts on “Thermobexta’s Chunky Chocolate

  1. Thanks recipe looks greta and fully Paleo 🙂

    From: thermobexta <comment-reply@wordpress.com> Reply-To: thermobexta <comment+2iqpir_bokdjtq4z4imw8y@comment.wordpress.com> Date: Thursday, 26 March 2015 2:22 am To: Terri Allen <terri.allen@bakeridi.edu.au> Subject: [New post] Thermobexta’s CHOCOLATE!

    thermobexta posted: ” 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 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”

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  2. Where to buy cacao liquer?

    From: thermobexta <comment-reply@wordpress.com> Reply-To: thermobexta <comment+2iqpir_bokdjtq4z4imw8y@comment.wordpress.com> Date: Thursday, 26 March 2015 2:22 am To: Terri Allen <terri.allen@bakeridi.edu.au> Subject: [New post] Thermobexta’s CHOCOLATE!

    thermobexta posted: ” 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 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”

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  3. I could never get the texture right using cacao liquor, so thanks Bec, I’m looking forward to more chocolate making 😊

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  4. Made these and they couldn’t have turned out better! I used the maple syrup option.
    The smell is amazing, texture, rich and smooth.
    Now I have a mixed container for lucky dips.. Some with gogi berries, some with coconut, some with dried cherries, some with hemp seeds, some plain..
    Now to ration them.:)

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  5. These are brilliant! I used Maretai Organics for their cacao paste. SO worth tracking down the more obscure ingredients and treating yourself to real chocolate!! Quality over quantity every time! I did mine with just cashew nuts, and will be doing macadamias next time. Thanks SO much Bec. x o

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  6. I’ve just double batched this and it worked with some attention. I wouldn’t recommend it if you haven’t made it before and not confident in chocolate making. I kept an eye on it and adjusted speed and scraped down when needed.
    I also added ginger, orange and peppermint (not together) essential oils to the mix when it was in the moulds.
    AHHHHMMMAZING

    Liked by 1 person

  7. My first attempt at chocolate making …. it was DIVINE! I used coconut flakes, almonds and dried cranberries and I seriously could not believe how good it turned out. I am a crazed chocoholic at the best of times so wasn’t convinced I would enjoy it but I much prefer it to anything I have bought before!! Thanks Bec for an amazing recipe! x

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  8. Hi Bec

    Thanks for the recipe, looking forward to trying. Just wondering where to get the cacao butter and liquor from. Also what moulds do you use?

    Thanks. Rachel

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    1. I usually just pour it into a large round Tupperware silicon form and cut it up when it’s set. I also sometimes use other Tupperware silicon forms if I want it to look pretty – all Tupperware ones, a mini love heart form, Madeleine form. Cacao liquor and butter can be purchased online from heavenly cacao and maretei. Loving earth also sells butter in bulk, which works out the most cost effective

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    1. Yes this is definitely dark choc. You can add some cashew butter to tone it down a bit, depending on how much you add you may end up with more of a fudge, but it’s really delish still.

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  9. This chocolate is delicious and perfect for our family and friends. I took it to work and everyone (who are sugar loving, milk chocolate people) LOVED it. Great recipe Bec, will definitely make this my go to chocolate recipe!

    Liked by 1 person

  10. Happy Easter Sunday! Using this to grate over a cake as well as using half to make orange flavored with yl essential oil for a good friend who loves orange chocolate!

    I used the no cacao liquor method and it worked perfect
    Thanks super Bec xxx

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