Homemade Chocolate Recipe

This is proper dark (bittersweet) chocolate with no added flavourings, emulsifiers or powders. It’s rich and intense so best enjoyed in small pieces, letting it melt in your mouth to truly appreciate its pure flavour. To create a smooth chocolate with a glossy finish and a good ‘snap’ when broken, it is important to achieve the right ‘temper’.

Making your own chocolate bars

Suggested toppings and flavourings:

Wonder berry bar

Goji berries, white mulberries, Incan berries, buckwheat groats, hulled hemp seeds and pumpkin seeds.

Exotic bar

Dried mango, dried pineapple, toasted coconut flakes and cacao nibs.

Fruit ‘n’ nut 1

Chopped dried unsulphured apricots and figs, raisins, Brazil nuts and almonds.

Fruit ‘n’ nut 2

Pistachio, hazelnut, dried cranberry and dried blueberry.

Peppermint

Add 1 tsp pure unsweetened peppermint extract to 90g chocolate, then fill the mould.

Bitter orange

Add 1 tsp pure unsweetened orange extract to 90 g (3 oz) chocolate, fill the mould, then decorate with cacao nibs.

Rose, orange blossom, raspberry, macadamia and sesame

Add a generous ½ tsp rosewater and ½ tsp orange blossom water to 90 g chocolate, pour into the mould and then decorate with freeze-dried raspberries, macadamia nuts and white sesame seeds.

Extracted with permission from Clean Cakes by Henrietta Inman, published by Jacqui Small, $45.