I'm not mad keen on milk chocolate, but give me a bar of dark 70% cocoa solids and i'll be your new BFF! So, when I saw how simple it was to make your own dark chocolate creations, I jumped at the chance. I had the main ingredients lying around from when I made this pudding and as far as the fillings went, I opted for a traditional fruit & nut. Partly because it's a classic but mainly because that was the first thing I clapped eyes on in my cupboard (ever the food blogging professional) and I was feeling far too lazy to come up with some different ideas, when I knew fruit & nut would work just fine. I do think that when I make this next time however, mini marshmallows will be at the top of my list, or some salty pistachios. All in all, this rather decadent recipe is very dark and very delicious and if i'm honest, it's a total nightmare having all this chocolate sitting around in my fridge. The things I go through for you, honestly!
The quantities below fill an average sized oven pan, but if you want thicker chunks (which I shouldn't think you would), then you can use a bread tin. Feel free to switch up the fillings with whatever you like and remember a little of what you fancy does you good!
Simple Dark Chocolate
- 1 cup coconut oil (melted to liquid form, but not 'heated')
- 1 cup cocoa powder (I used raw cacao powder)
- 1/2 cup honey
- 1/2 cup sugar (I used coconut palm sugar)
- Extras of your choice (I used chopped walnuts and dried & chopped raisins and cranberries)
- Mix together the coconut oil, cocoa powder, honey & other sugar together in a large bowl. Whisk well, until the sugar has dissolved and everything is fully combined.
- Next up add your extras!
- When mixed, place in a lined, flat dish (I used a flan dish) and refrigerate for at least an hour, until the chocolate is set & firm.
- Cut into bite sized chunks and store in the fridge for up to a week (like that's going to happen!)