Description
Enjoy a rich and creamy dairy-free chocolate bar made with cacao liquor, cacao butter, and coconut milk powder. This decadent treat combines smooth textures with natural sweetness and a hint of vanilla, crafted without any dairy for a creamy vegan chocolate experience you won’t resist.
Ingredients
Scale
Chocolate Base
- 6.3 oz Cacao liquor (or cacao nibs for a crunch)
- 8 oz Cacao butter
Dry Ingredients
- 1 cup Dairy-free coconut milk powder
- 1 cup Powdered sugar (or coconut sugar)
- 0.5 teaspoon Himalayan pink salt
Flavoring
- 1 pod Vanilla (cut in half and seeds scraped)
Instructions
- Preparation: Gather all ingredients and prepare your workspace. Have silicone molds and trays ready for setting the chocolate in later steps.
- Prepare the Molds: Arrange your silicone molds on trays for easy transfer to the fridge. Cut the vanilla pod in half and carefully scrape out the seeds, setting them aside and discarding the empty pod.
- Melt the Base: Place the cacao liquor and cacao butter in a large heat-resistant bowl. Set the bowl over a saucepan with simmering water to create a double boiler. Stir gently until both have fully melted and blended into a smooth liquid.
- Whisk the Ingredients: Remove the bowl from the heat. Add the powdered sugar and whisk thoroughly until fully incorporated. Then add dairy-free coconut milk powder, Himalayan pink salt, and vanilla seeds. Mix well until the mixture is smooth and uniform.
- Heat the Chocolate: Return the bowl over the simmering water bath, gently heating the mixture to 50°C (122°F). Once reached, carefully remove the bowl and pass the chocolate through a fine sieve into a clean bowl to remove any lumps or impurities.
- Cool the Chocolate: Place the bowl over an ice water bath. Stir continuously until the chocolate cools down to 28°C (82°F). Afterward, briefly reheat it in the water bath until it reaches 30°C (86°F) to achieve the perfect tempering temperature for smooth texture and shine.
- Mold the Bars: Pour the tempered chocolate mixture into your silicone molds. Chill in the refrigerator for at least 20 minutes, or until fully set. Once hardened, carefully remove the chocolate bars from the molds and wrap them in baking paper to preserve freshness.
Notes
- Use a candy or kitchen thermometer to accurately monitor chocolate temperatures during tempering.
- Cacao nibs can be used instead of cacao liquor to add a crunchy texture to the final chocolate bars.
- Ensure no water comes into contact with the chocolate while melting to prevent seizing.
- Store finished chocolate bars in a cool, dry place or refrigerated depending on your climate to maintain texture and flavor.
- For a sweetener alternative, coconut sugar can replace powdered sugar for a more natural sweetness.
