Chocolate

Double Boiler Method

• A double boiler is a gentle way of melting and cooking ingredients without placing the bowl directly on the heat.

• Take a small or medium-sized pot and add about 2–3 inches of water.

• Bring the water to a gentle boil and then reduce the heat to low.

• Place a clean, completely dry heatproof glass or stainless-steel bowl on top of the pot. The bottom of the bowl should not touch the water.

• The steam from the hot water will gently heat the bowl and melt the ingredients.

• Stir the ingredients continuously or regularly until the mixture becomes smooth.

• Make sure no water or steam gets into the chocolate mixture, as this can make the chocolate seize and become lumpy.

Dark Chocolate – Coconut Oil Version

Ingredients

½ cup coconut oil

½ cup unsweetened cocoa powder

¼–⅓ cup powdered sugar, depending on your preferred sweetness

½ teaspoon vanilla extract or vanilla powder

A small pinch of salt

Process

• Sift the cocoa powder and powdered sugar together. This helps prevent lumps and gives a smoother chocolate.

• Add 2–3 inches of water to a pot and bring it to a gentle boil. Reduce the heat and place a clean, dry glass bowl on top of the pot. Make sure the bowl does not touch the water.

• Add the coconut oil to the glass bowl and allow it to melt gently.

• Once the coconut oil has melted, gradually add the sifted cocoa powder while stirring continuously.

• Add the powdered sugar little by little and keep stirring until the mixture becomes smooth and well combined.

• Add vanilla and a small pinch of salt. Mix well.

• The chocolate should be smooth, glossy and free of lumps. If necessary, continue stirring over the gentle double-boiler heat for another minute or two.

• Remove the bowl from the heat. Pour the chocolate mixture into clean, completely dry chocolate moulds.

• Gently tap the mould on the kitchen counter a few times to bring any trapped air bubbles to the surface.

• Place the moulds in the refrigerator for approximately 1–2 hours, or until the chocolate is completely firm.

• Once set, carefully remove the chocolates from the moulds. Keep them refrigerated until serving, especially in warm weather.

White Chocolate – Coconut Oil Version

Ingredients

½ cup coconut oil

¾ cup full-fat milk powder

¼–⅓ cup powdered sugar

½ teaspoon vanilla powder or vanilla extract

A very small pinch of salt

Process

• Sift the milk powder and powdered sugar together to remove any lumps.

• Add 2–3 inches of water to a pot and bring it to a gentle boil. Reduce the heat and place a clean, dry glass bowl on top. Make sure the bowl does not touch the water.

• Add the coconut oil to the bowl and allow it to melt gently.

• Gradually add the sifted milk powder while continuously stirring.

• Add the powdered sugar gradually and keep mixing until the mixture becomes smooth.

• Add vanilla and a tiny pinch of salt. Mix thoroughly.

• Keep stirring gently until you have a smooth, creamy mixture with no visible lumps.

• Remove the bowl from the heat and pour the mixture into clean, completely dry chocolate moulds.

• Gently tap the mould against the counter a few times.

• Place the moulds in the refrigerator for approximately 1–2 hours, or until completely firm.

• Carefully remove the chocolates from the moulds and keep them refrigerated until serving.

2nd Option – Cocoa Butter

• Replace the coconut oil with food-grade cocoa butter in the same approximate quantity.

• Cocoa butter will give you a more traditional chocolate texture, better firmness and a more authentic chocolate flavour and finish. It is the best option if you eventually want to make proper chocolate bars or chocolates for your menu.

3rd Option – Unsalted Butter

• Unsalted butter can also be used, but the finished chocolate will be softer and creamier and should be kept refrigerated.

• Butter is better suited to making a soft chocolate-style treat rather than a firm chocolate bar because butter contains water, unlike cocoa butter and coconut oil.

Important Tips

• Always use very finely powdered and sifted sugar.

• Use unsweetened cocoa powder for the dark chocolate.

• Keep the bowl, moulds and utensils completely dry.

• Do not allow boiling water or steam to come into contact with the chocolate.

• Use gentle heat throughout the double-boiler process.

• Do not deep-freeze the chocolates as the normal setting method. Refrigeration is sufficient.

• Because coconut oil melts relatively easily, keep the finished chocolates refrigerated, particularly in warm weather.