If you were someone that really enjoys chocolate but do you want to eat some thing or give something for Valentine’s Day that’s a little healthier here’s the recipe firm healthy homemade chocolates which I am calling Valentine’s Chocolates! It is the season and we now have a reason.
This recipe comes to you from Love Incredible Recipes and contains only 1 gram of sugar. Less is more and that’s why I am recommending it.
Here’s some Chef’s Tips, beyond this recipe:
I would use Droste Dutch Cocoa Powder (on Amazon). It is really good quality Cocoa Powder for your Valentine’s Chocolates!
I would use either Vanilla Oat Malk or Chocolate Almond Malk instead of Milk.
And I would add some coffee to bump up the flavor of chocolate (as most good chocolatiers do).
One more thing: If you are going decadent and buying online, I respect your wishes. I recommend Belgium Chocolates from CANDYGRAM®. These Valentine’s Chocolates are a good buy!
In all transparency, I will say that as the owner, I am the Buyer for Candygram®. For years I have been adding healthier choices on the website. But unfortunately the majority of our customers go for everything decadent, before our healthier choices.
And as a healthy chef, I hope you enjoy your recipe for ‘make it at home’ chocolates or your can call them My Valentine’s Chocolates! YUM!
Healthier and Happier Eating!
INGREDIENTS
- 40 g coconut oil (unrefined, organic)
- 20 g cacao powder
- 28 g milk powder
- 34 g maple syrup (100% pure Grade A refined sugar-free)
INSTRUCTIONS
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Melt the coconut oil (either using the double boiler method or in the microwave). Once you have melted the coconut oil, remove the bowl from the heat if using double boiler method. Transfer the coconut oil into a large mixing bowl.
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Using a sieve, sift the cacao powder and milk powder into the bowl and stir to combine using a silicone spatula.
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Add the warm maple syrup and use a silicone spatula to gently mix to combine. (Note: use room temperature maple syrup or warm maple syrup in the microwave for 10 seconds before adding). If you wish to flavour your chocolate adjust chocolate mixture as required (see section below “How to flavour chocolate”).
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Fill a spoon or two of melted chocolate into each mould space of the silicone mould tray and gently press the chocolate into the mould using your thumb. Transfer to the freezer for at least 30 minutes.
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Once set, remove the solid chocolates from the silicone/ice cube tray. Push the bottom of the silicone tray to allow each chocolate piece to gently be removed from the tray, place onto a plate.
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Serve chocolates or allow to come to room temperature for at least 15 minutes if you prefer. Alternatively, wrap into foil and transfer into a container or zip lock bag and store in the fridge (or freezer) for later.
NOTES
- Silicone mould/tray – I recommend using Silicone Moulds (often they are referred to as Silicone Chocolate Moulds), these moulds come in a variety of shapes and are flexible, which helps when transferring the chocolates from the mould into a plate. Ensure the silicone mould/tray is dry before adding the chocolates.
- Use dry equipment – from bowls to spoons and the silicone trays, make sure equipment is dry to prevent moisture from entering the chocolate, this will cause the chocolate to seize. This means the ingredients separate forming clumps and can occur when the melted chocolate comes into contact with moisture.
- Variations – these chocolates can be flavoured with instructions above; the recommended quantities are for the entire batch of chocolates. You can modify and adjust as desired.
- Storage Tips: These chocolates should be stored in the fridge – as they are not tempered they will melt at room temperature. You can store these in the fridge for up to a week, or freezer for up to 3 months.
NUTRITION
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