Milk Chocolate Bars

Ingredients

• ¼ cup (40 g) cacao butter 
• ¼ cup (25 g) cocoa powder (I used Dutch processed)
• 1 1/2-2 Tbsp (30-40 g) pure maple syrup (room temperature, not cold)
• ½ tsp vanilla extract (optional)

Instruction

1. You can watch the video in the post for visual instructions.
2. First, melt the cacao butter (finely chop it if it’s in big pieces) over a double boiler, stirring/whisking often. Once melted, remove it from the heat.To prepare a double boiler, add a couple of inches of water to a small-medium saucepan and top it with a heat-proof bowl, ensuring the water doesn’t come in contact with the bowl, then bring the water to a gentle simmer over medium to medium-low heat.
3. Stir in the cocoa powder, maple syrup, and vanilla extract (if using) and whisk until lump-free.
4. Pour the homemade chocolate mixture into the silicone mold of your choice (using a silicone spatula helps to get it all out of the bowl) and leave it to set for several hours in the fridge or 20-30 minutes in the freezer.
5. When ready, release the homemade chocolate bar from the mold and enjoy!

Notes

1. Cacao butter: Food-grade cacao butter will provide the homemade chocolate with the same mouthfeel as high-quality chocolate. However, coconut oil also works.
2. Optional add-ins: Add a few spoons of nuts/seeds, puffed quinoa/rice, or raisins/dried fruit to your homemade chocolate.
3. For keto chocolate: Use powdered Erythritol. Avoid adding any keto syrups (water-based) as they will cause the chocolate to seize.
4. Prefer milk chocolate? Add 2 Tbsp of coconut milk powder (or soy milk powder) to the mixture.
5. You can store any leftovers in an airtight container in the fridge for 2-3 weeks or in the freezer for 3-4 months. I don’t recommend storing untempered chocolate at room temperature, as it melts easily.