Allergy free Chocolate you can make at home

allergy-free-chocolate-chocolate2-yumOur little girl is starting to realise what gifts are. And since it is December, presents are all around us. Some are hers, some aren’t, but the ones that she gets, must be absolutely “legal”, meaning they are dairy free, egg free and nut free. I don’t know how it is where you live, but chocolate seems to be something that comes with absolutely every present, and is even totally acceptable as a standalone present. BUT… yes, this story comes with a giant but… If you or someone of your loved ones don’t suffer from allergies, you probably don’t know that it is almost impossible to buy chocolate that doesn’t include dairy and nuts. This stuff is everywhere! At least in traces. But sometimes, if not most of the time, traces are enough for serious problems. That’s why I decided to try and make chocolate. I mean, ancient people were making it… how hard can it be? Well, making an allergy free chocolate became quite an obsession of mine in the last week. Here’s why.

How my obsession started

I have always been more of a dark chocolate lover myself, so making my own chocolate that even my daughter could enjoy immediately became an idea that haunted me until I made the the first bite. I must admit it continues to haunt me, because every batch or bar I make teaches me something new, a new frontier is reached, and another one starts to show. My last allergy free chocolate bar was, to my taste, the best dark chocolate I ever ate. It might seem cocky of me, but it really was.

The dirty bowl. We licked all the runny delicious chocolate off of it.
The dirty bowl. We licked all the runny delicious chocolate off of it.

Please, do not read his the wrong way. I am not implying that this is the best chocolate recipe. Not even that I can make it any better than anyone else. If anything, I’ve learned on this Chocolateur journey of mine, that ingredients really are everything that can make a big difference. As long as you stick to very simple instructions, everything will be fine. Some recipes will try to convince you that there are simple tricks to make the divine food even better. I never believed those. Why would you complicate stuff and play baroque with ingredients that a re best used simply?

Choice of ingredients for the allergy free chocolate

What surprised me most, is the number of ingredients used for a homemade allergy free chocolate. Not because they were too many, but because there are just a few. Basic ingredients are cocoa butter, cocoa powder and something sweet.

Chocolate contains very few ingredients - cocoa butter, cocoa powder and sugar.
Chocolate contains very few ingredients – cocoa butter, cocoa powder and sugar.

A small but substantial aspect is the choice of sugars. I have read honey and agave can easily be used. And I tried them both. I found them both too runny. Chocolate just wouldn’t pop (or “crack”) properly when they were used. In the end, I used coconut sugar, powdered in a blender. It proved the best by far. Coconut sugar is pretty tasty, earthy and rich, but not bitter. Cocoa is bitter, no need to add bitterness with other ingredients.

Try to find ingredients without traces of nuts. It might prove very challenging, but it can be done. Do not bother with milk. Dairy in chocolate is for cowards, anyway. Even if you think you are a milk chocolate lover, please give yourself a chance and try a very good chocolate. The depths its taste can reach can be compared to those of red wines, hi-end liquors or cheese. Not that my daughter cares about any of these three categories… yet… but I certainly do. Give yourself a chance to adopt a new habit. One that is actually good for you. The least sugar you use, the better.

Ingredients (for one bar)

  • 50 g  cocoa butter
  • 4 table spoons cocoa
  • 3 table spoons powdered sugar

Instructions

If you are re-reading the ingredients list, wondering what I have missed, let me assure you I didn’t forget any ingredient. Those three really are everything that makes a great chocolate. You can add dried fruits, spices and even herbs, but as a base, those three ingredients will be enough.

The procedure is just as simple. Well, it is, if you decide to make the low tech variety like I did. But if you absolutely want to make a perfect allergy free chocolate bar, I imagine you will need to find a way to control temperature pretty accurately. And read other blogs and forums. Making chocolate is art, but that doesn’t mean you can’t make great tasting homemade chocolate.

Now really, instrucitons

Grate cocoa butter. I tried melting a whole block, but it would overheat in the process. I used the coarser grater because it proved less messy, but I imagine the smaller the shavings, the quicker they will melt, and the lower the temperature they will reach.

If you grate the cocoa butter, it will reach a lower temperature when melting. Which is a good thing.
If you grate the cocoa butter, it will reach a lower temperature when melting. Which is a good thing. (Note to self: THE NAILS!!)
Looks like grated cheese, doesn't it? No dairy this time! This is an allergy free chocolate.
Looks like grated cheese, doesn’t it? No dairy this time! This is an allergy free chocolate.

Prepare double boiler – place a ceramic or metallic bowl on top of a pot with some water inside, place it on the stove and bring water to boiling. Reduce heat just enough to support a gentle simmer, and put cocoa butter shavings into the steam heated bowl. Stir and wait for all cocoa butter to melt.

Remove bowl from steam. Add cocoa powder and powdered sugar. Whisk vigorously for 3 minutes, or until all ingredients are combined well. There should be no bubbles or lumps.

allergy-free-chocolate-cocoa
Nut free cocoa.
allergy-free-chocolate-sugar
Dark coconut sugar. Tasty substance that needs to be powdered before use.

Pour the mixture into a silicone mould. If, like me, you don’t have it, you can easily use a narrow baking tin or any dish, really, lined with some parchment paper. I have even made a batch on a plate. Silicone is better, because it is easier to remove the chocolate bar once it has set, but no need to rush to a store if you are just trying to make your own chocolate for the first time.

My mould for ths batch was just a simple glass food container.
My mould for ths batch was just a simple glass food container.

Place the chocolate bar into a refrigerator and let it cool down and set for a few hours, or even better, overnight.

Serve your homemade allergy free chocolate with – nothing. Just enjoy its simple beauty.

P.S. My daughter proved to be a chococholic. It is either that, or this homemade allergy free chocolate is really great.

Allergy free Chocolate

Yield: 1 chocolate bar

Allergy free Chocolate

Ingredients

  • 50 g cocoa butter
  • 4 table spoons cocoa
  • 3 table spoons powdered sugar

Instructions

  1. Grate cocoa butter. I tried melting a whole block, but it would overheat in the process. I used the coarser grater because it proved less messy, but I imagine the smaller the shavings, the quicker they will melt, and the lower the temperature it will reach.
  2. Prepare double boiler - place a ceramic or metal bowl on top of a pot with some water inside, place it on the stove and bring water to boiling. Reduce heat just enough to support a gentle simmer, and put cocoa butter shavings into the steam heated bowl. Stir and wait for all cocoa butter to melt.
  3. Remove bowl from steam.
  4. Add cocoa powder and powdered sugar. Whisk vigorously for 3 minutes, or until all ingredients are combined well. There should be no bubbles or lumps.
  5. Pour the mixture into a silicone mould. If, like me, you don't have it, you can easily use a narrow baking tin or any dish, really, lined with some parchment paper.
  6. Place the chocolate bar into a refrigerator and let it cool down and set for a few hours, or even better, overnight.

Notes

Serve your homemade allergy free chocolate with - nothing. Just enjoy its simple beauty.

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