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Ingredients
The amount of each ingredient will depend on your silicone mould. For mine, it's enough size of one or two servings:
- 10g Cocoa powder
- 10g Coconut sugar
- 20g Coconut oil
Ingredient alternatives
Cocoa:
- Alkalized cocoa powder - makes it even darker, the taste it's different and stronger, but it's a more processed alternative of cocoa (can be a good option to trade presentation and flavor over nutritional value)
Sugar:
- Erythritol - zero-calorie sugar, the taste it's unique (it feels cold and strong in the first second, then the sweetness it lowered quickly)
- Molasses - it's less processed than other options and has more nutritional value
- Brown sugar - a common sugar and that can keep the brown color, this can make the chocolate a little crystalized, depending on the amount used, but it might be a matter of preference. I recommend this option if you don't have access to any other type of sugar
- Maple syrup - not a rare item depending on where you live, but in other places, it's quite an expensive option
Equipments
- Silicone mold
- Pouring cup
Equipment alternatives
Silicone mold:
- Ice cube mold - I've used this many times before using the Silicone mold, it does the job
Pouring cup:
- Cup - A regular cup, I've seen my brother using it when showing the recipe for him, it does the job (but with a little more mess)
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Instructions
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- Assemble and mix all the ingredients in the pouring cup
- Pour the mixture into the silicone mold
- Freeze it for half an hour
Troubleshooting
- If the coconut oil is solid, heat with bain-marie (just enough to be liquid, without becoming hot)
- After freezing it, if the chocolate surface has white spots, it doesn't mean it went rotten, it's just the contact with the air. You may try touching it with a wet finger to remove it if the presentation is a concern
- Depending on your weather and the type of sugar used in the recipe, when holding the chocolate it may start to melt. That may also be a sign that you can eat chocolate slowly
Nutrition Facts
These are the ingredients that I use for my recipe with the price from the supermarket:
- Cacau em pó Mãe Terra (100g) - R$9.65
- Açúcar de coco (100g bulk package) - R$4.99
- Óleo de Coco Extra virgem Apis Flora (200ml/178g) - R$19.49
The price of 1 serving size of the recipe is: R$3.65
Notes on ingredients
- Coconut oil - pure saturated fat, when compared to other plant-based fat sources like fresh coconuts, avocados, seed, and nuts, the lack of fiber doesn't make it a good option. Although I recommend avoiding it, it's a good ingredient for many recipes, when used together with good sources of fiber (like cocoa), it doesn't do much harm if consumed in moderation
- Cocoa powder - minimally processed food, not much to be concerned about. There are better sources of less processed cocoa, but it's not so much available and easy to acquire for a fair price
- Coconut sugar - minimally processed food, not much to be concerned about. The glycemic index (related to insulin spike and "sugar crash") in this type of sugar is much lower than a lot of other types of sugars. It's a safe option for diabetics
Enhancements
- Seeds and nuts - good for crunch texture, I recommend pecan nuts for more nutritional value (contains more antioxidants), cashew nuts for taste and/or peanut (or any other cheap alternative, just to get the crunch texture). You can chop these ingredients to a size that you like
- Cacao Nibs - another crunch option, but not usually easy to find these depending on your region
- Dried fruits - adds more flavor, I recommend goji berries (it's rarer but more nutritional in antioxidants) or raisins (it may not look good on the presentational, but it's a good cheap alternative)
- Vanilla Extract - totally makes the flavor superior and classic, I recommend adding it only if you have (this can be an unnecessary item to buy if you don't usually make recipes)
- Vanilla Bean - even better than the vanilla extract, but I recommend don't really recommend going so far for a piece of chocolate
- Reduce or make it zero sugar - more bitterness, I recommend doing it at least once with no sugar (if you don't usually eat lots of sugar or sweets, the bitter taste can be quite enjoyable)
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