Today’s post is all about your favorite treat and mine – chocolate! Specifically, a chocolate house in New York called “Maison Du Chocolat” as well as an espresso bar 5 mins away with delicious pastries called “Sant Ambroeus“. If you’re in New York…Definitely visit! I’ve included a chocolate recipe that you can follow to make your very own chocolate!
Founded in 1977 by Robert Linxe, one of the top French artisan chocolatiers, La Maison du Chocolat today has boutiques in various cities including Tokyo, New York, London and Paris
Make Your Own Chocolate!
- 1/2 cup cocoa butter
- 1/2 cup virgin coconut oil
- 1/2 cup (raw) organic cocoa powder
- 1/4 – 1/2 cup agave syrup for sweetening
(organic honey, stevia or raw cane sugar okay too; or you don’t have to use any sweetener at all)
Ideas for what you can add
- lucuma powder (sweetener, also makes the chocolate more milk chocolate like)
- berry powders (blueberry and buckthorn berry in the photo)
- purple corn powder (high antioxidants)
- cocoa nibs
- goji berries
- dried berries
- dates, chopped
- crushed nuts, almonds, seeds
- chili powder
- green tea extract
Grate 1/2 cup of the cocoa butter. It will melt easier when it’s grated. Measure also 1/2 cup of coconut oil.
Place cocoa butter and coconut oil in a water in a small, heat-safe cup or bowl. Then place the cup or bowl in a shallow pan containing a small amount of warm (not boiling, but nearly) water. Stir the oil and butter occasionally until it’s smooth.
Measure 1/2 cup cocoa powder. If you’d like to add any other dry ingredients, measure them out now and stir them together with the cocoa powder. Note: In this recipe, I used 1/4 cup lucuma powder and 1 tbsp. maca. Natural vanilla or vanilla extract would work here also.
Pour the dry ingredients in the bowl with melted oil and butter. Stir continuously until smooth.
If you want to sweeten your chocolate, pour 4-6 tbsp agave nectar into the mix and stir. If not, skip this step.
Have someone check the quality. Meaning… go ahead and check if the chocolate is sweet enough. You can also add the rest of the additions at this point – like chili/cayenne, dried fruit, nuts etc.
Pour the melted chocolate on a pan / plate / ice cube tray. You can also throw some of the additions on top of the chocolate, it looks nice. Place the chocolate for 30 minutes in the freezer or 60 minutes in the refrigerator.