California Farm Hand Made Chocolate

Name: California Farm Hand Made Chocolate
Total time: 3600 s
Yield: 2 people, 8 large quarter pound bars
Cuisine: American
Ingredients: 1 Cup ground cacao powder, 220 grams; 1 Cup cacao butter or coconut butter, 220 ml, (amazon); 2 cups coconut cream or heavy dairy cream (440 ml); 1/2 cup california mountain honey (80 ml); Tsp vanilla extract (5 grams); Tsp seasalt (5 grams)

Hobby Horseman @HobbyHorseman

California, United States

Ground Peruvian Chocolate Cacao beans have intense chocolate flavor, and can be made into dark and milk chocolate bars and truffles at a fraction of the cost of luxury chocolate bars. Grown in Peru, roasted and ground in Amsterdam, delivered worldwide through Amazon for $8 a pound, amazing. Dark chocolate must be 35% or more cacao solid, which is both dark cacao powder and white cacao butter. This recipe is 440 gram solids, or 44%. Milk chocolate must be 25% solid, or 250 grams, this recipe is 25%.
Makes 1 kilo, more than 2 pounds of dark, bittersweet chocolate, or semi sweet milk chocolate. I made vegan based recipes, they stay fresh longer when frozen. For dairy, substitute my coconut cream with your heavy whipped cream.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

1 hour

2 people, 8 large quarter pound bars

1 Cupground cacao powder, 220 grams
1 Cupcacao butter or coconut butter, 220 ml, (amazon)
2 cupscoconut cream or heavy dairy cream (440 ml)
1/2 cupcalifornia mountain honey (80 ml)
Tspvanilla extract (5 grams)
Tspseasalt (5 grams)
Equipment: infrared remote thermometer, whisk, microwave, glass measuring cup, glass bowl, glass baking dish, aluminum foil
Cost: dark chocolate, cacao powder $4, cacao butter $5, coconut butter $1, honey $1, heavy coconut cream or dairy $2.50, other $1: Dark chocolate bar $1.70. Milk chocolate bar $1.03

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Steps

1 hour

1

For dark chocolate: keep mix under 85F degrees at all times.
Melt 220 grams cacao butter, one cup, in glass bowl in microwave, cool down with 1/4 cup honey till 85F. Whisk in vanilla, seasalt and 220 grams cacao powder till smooth. Add 2 cups of 85F degree warmed coconut cream or heavy dairy cream.
2

Whisk till smooth, Cool, break into pieces. Harden off in fridge. Sprinkle with cacao powder, roll into balls. Place in plastic container with lid. Fresh for a year with coconut cream, six months with dairy cream. Enjoy.
3

For milk chocolate bars: keep mix under 85F degrees at all times.
Melt cup of coconut butter in glass bowl in microwave, cool down with 1/4 cup honey till 85F degrees, add seasalt, vanilla, 250 grams (25%) cacao powder, whisk till smooth. Stir in 2 cups of 85F degree warmed heavy dairy cream or coconut cream. Whisk.
4

Transfer to two preformed aluminum forms, cool, cut in eight bars, harden off in fridge. Dust with cacao powder. Wrap in aluminum. Fresh for a year with coconut cream, six months with dairy cream. Enjoy.

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Hobby Horseman @HobbyHorseman

on November 24, 2022 03:14

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.