Make vegan chocolate yourself

Why not make vegan chocolate with good ingredients yourself with children during the Advent season? In any case, one is sure that there is no palm oil in it. Even those who avoid the chocolate from the supermarket because of a soy allergy, can access this chocolate properly. Created by hand, even tasted and decorated with colorful toppings, the small plates are a great gift for Christmas, of course, unless they are eaten right away.

Once the boards have made it into the gift box, then they do not have to dust off like many tinkered things over the years, but can be swept away by the whole family for Christmas, even those who are struggling with allergies. Important for the good taste of chocolate are the ingredients. Therefore, do not simply melt couverture or use the cocoa powder for the breakfast cocoa, but get high quality raw cocoa in organic quality. Chocolate needs fat, but please no margarine, but real cocoa butter, also organic. For the sweetness, agave syrup or maple syrup is used. For chocolate, coconut sugar is also recommended. I can not recommend that unfortunately. It is only suitable to a limited extent because the crystals do not dissolve properly during melting and no smooth chocolate mass is produced. The sugar must first be very finely ground and you need a very large amount of it, so that the chocolate is even sweet.

ingredients

  • 100 g organic cocoa butter
  • 60 g raw cocoa powder (organic) or 5 heaped tablespoons
  • 60 g agave syrup or maple syrup (depending on taste and topping)
  • 1 packet of vanilla sugar or cinnamon
  • 2-3 teaspoons hazelnut sauce
  • 1 teaspoon coconut oil (optional)

For decorating

  • whole hazelnuts
  • freeze-dried strawberries
  • Chocolate (also vegan)
  • Mini marshmallows (vegan too)
  • sugar pearls

preparation

At first I had concerns that melting the chocolate is too delicate. It is therefore always made such a drama. It was very uncomplicated. Just remember to melt the cocoa butter at a low temperature (35-50 ° C) in a water bath. So put the stove on the lowest level. The water must not cook under any circumstances. The water temperature should be no more than 50 ° C and not a drop of water dripped into the melted chocolate. This is prevented by the metal bowl to melt over the edge of the water pot enough and only enough liquid is filled into the pot, that the metal bowl is up to a third in the water bath.

First, the cocoa butter is slowly melted with stirring. Then comes agave syrup or maple syrup. Depending on the taste, more or less syrup can be used. If sweet chocolate or sugar pearls come on the cast tablets, the chocolate will be correspondingly sweeter. If you like, add a packet of vanilla sugar or cinnamon. To make the chocolate a little creamier and shine, I add some coconut oil and / or hazelnut.

Raw cocoa at the end

Take the metal bowl with the melted mass out of the water bath. Caution! Hot! Gradually stir in the raw cocoa. The more cocoa is used, the darker and more bitter the chocolate becomes. Season the mixture and add more cocoa or sweetness to taste. Then the chocolate is poured into molds or on baking paper. Before cooling can then be decorated. For this, whole hazelnuts, chocolate lentils, mini marshmallows or sugar pearls can be sprinkled on the mass. Freeze-dried fruits look especially nice. Then the finished plates are still in the fridge for at least two hours. Then they can be released from the mold. Buy now Dr. Oetker silicone chocolate mold Dr. Oetker Silicone Chocolate Mold "Sweet Tables" Set of 2, shapes made of high-quality platinum silicone, Sch? 9,99 ?

Vegan Recipe: White Chocolate | Edgy Veg | February 2024