LOVE MORE – WORRY LESS & Eat Homemade Dark Chocolate too?

LOVE MORE – WORRY LESS & AND EAT DARK CHOCOLATE WHILE YOU’RE AT IT❤️.

Yes I am a runner. Da…right! Those who know me personally, (or if you’re following me on my blog), just know that running and me kind of go together. You also know I am a Yogi, a health food connoisseur, but I also love Chocolate…. a lot! Please no judging because in case you haven’t heard, Dark Chocolate is good for you, (when you eat it in moderation that is), which I do?. I am happy with one, (ok maybe two) squares a day, almost every night…(ok every night). Chocolate is even better when paired with fine red wine, which by the way, is also good for you in moderation?.

I certainly do have an amazing husband though. He occasionally surprises me and brings me home a yummy bar of dark chocolate for no reason at all….except he knows how much I love it. Besides, a Happy Wife, A Happy Life?. Ha. You have heard that one before right!

My Homemade Dark Chocolate and Fine Red Wine…happy girl.

A while back, I ordered this Raw Cocoa Butter from Azure by accident. It’s been taking up space in my cupboard so I thought maybe I should figure out what to do with it? I googled it and discovered it makes delicious dark (or white) chocolate. But in my opinion, why fool around with white.

So, after all these years of buying assorted organic dark chocolate bars, and receiving them as gifts, I decided it would be fun to try and make my own.

Although I purchase only good quality organic dark chocolate bars and chips for my energizing bites and other healthy treats, it can get pricy plus, and not all chocolate is created equal. Many contain high fructose corn syrup as an emulsifier. BAD!

This homemade version is smooth and delicious, and you can completely avoid the artificial ingredients. Plus it’s fun to make you’re own! An added benefit, organic homemade chocolate is also a good source of magnesium! Most individuals are deficient in this important mineral so if you suspect you are after reading over the list, you can learn more here about what I take on a daily basis.

Melt your Cacao Butter over low heat. Off heat, add your Cacao Powder, Honey & Vanilla. Pour into molds and sprinkle with Pink Himalayan Sea Salt

I used Swedish petite cups from our local gift shop but you can use any of these other tools from Amazon if you want to get even more creative. I wish I would have had the heart shaped silicone molds for Valentines Day..but there’s always a next time.

So even though my melt in your mouth chocolates aren’t heart shaped, they’ll be perfect valentines treats don’t you think? I do, and I am hoping my friends think so too❤️?.

Here is the basic recipe, but here’s a tip I learned from others making their own chocolate, you can add lavender or peppermint extract to taste, some sea salt (my fave), or some chopped almonds for a bit more of a gourmet taste. Enjoy!

My Homemade Dark Chocolate and Fine Red Wine…happy girl.

HOMEMADE DARK CHOCOLATE

Ingredients

1 cup of Raw Cocao Butter (or coconut oil)
1 cup of Raw Cacao Powder
½ cup Raw Honey (I used a local raw honey from Loon Organics) or to taste- using half this amount or less will make a bittersweet chocolate
1 teaspoon of Real Vanilla Extract or other flavors to taste (I love peppermint and or lavender in mine)
Optional: Toasted chopped almonds, sea salt, lavender or peppermint extract, etc)

Directions

Melt cocao butter in a double boiler over medium heat. (Note: If you don’t have a double boiler, use a pan over very low heat or a glass bowl over another pot with water in).
When cocao butter is completely melted, remove from heat and add cocao powder, honey, vanilla and other flavor extracts. If you’re honey is a solid raw honey, melt with the coca0 butter.
Make sure all ingredients are well incorporated and smooth. Be sure that no water gets into the chocolate mixture. It will make a difference in the texture.
Pour the chocolate in to molds or onto a baking sheet lined with parchment paper or a glass pan to harden. Use a variety of shaped molds of various sizes for an attractive chocolate tray.
Let harden for several hours at room temperature of if you’re in a hurry, refrigerate?. Will store for over a week at room temperature or can be kept refrigerated for longer.
Enjoy!

You can also use coconut oil in place of the cocoa butter which will produce a very healthy chocolate, but it will not be as thick or creamy (but still very good!). I almost like it better but I LOVE coconut and chocolate! In the picture below (& above) you’ll see I have some in molds sprinkled with Pink Himalayan sea salt. The other smaller ones with molds removed are made with coconut oil. The larger ones, I added nuts in the center. “Don’t you wish you were here!”

If you use coconut oil, I recommend hardening and storing in the fridge. This is one easy and yummy way to add coconut oil and magnesium to your daily diet! I’d love to know if you’ve ever made your own Chocolate! I had no idea it was this easy. I am not saying I’ll never buy another Chocolate bar but hey, I made my own Homemade Chocolate and you can too. Please send me a picture when you’re done. Thank You Very Much!