Better than Gourmet Organic Chocolate Bars: A Great Alternative for Chocolate Month!Posted: January 30, 2012
I’m sensing another recipe video on the way… I had a chance to play around with the chocolate again, (and to clarify that was in the kitchen) and I have to say this recipe turned out pretty extremely delicious, so I thought I’d post it here in case anyone wanted to give it a try before the video is ready. If you love chocolate, it really is worth it!
Roasted almond chocolate bars are one of my favorite chocolate bars, and after having had such good results with our chocolate almond brownie fudge recipe, better known on Youtube as the World’s Best Chocolate Almond Brownie Fudge, I started wondering if it would be possible to recreate roasted almond chocolate bars, but an improved version using the high quality chocolate or cacao powder that contains all of the nutrients real chocolate is supposed to contain ie. magnesium, chromium, iron, bliss chemical … As it turns out, it’s more than possible, tastes amazing and is really very easy to do.
You can do the entire recipe inside of a glass measuring cup. Note: Although conventional chocolate does provide some great health benefits (particularly if it’s organic), using chocolate or cacao powder that has not been subjected to high temperatures means all of its nutrients remain unharmed and highly usable. This means you not only get to enjoy a decadent treat but you are also nourishing your body!
Here’s what you need:
- ½ cup of cacao butter (organic and raw)
- 4 tbsp cacao powder (organic and raw)
- 3 tbsp coconut sugar
- 1/4 tsp vanilla bean (organic and raw)
- 1/4 tsp sea salt
- 1 tbsp maca powder (organic and raw)
- 1 tbsp chaga mushroom powder (organic and raw)
- ½ to 3/4 C roasted almonds (optional or replace the almonds with something you like including other nuts hazelnuts, cashews, raisins, goji berries etc…
- sea salt or pink Himalayan salt (optional for the top)
- 1- Put your cacao butter in a glass measuring cup and set the cup in a pot of boiling water (once water has boiled you can reduce the heat to low to medium so that the water remains hot allowing the cacao butter to melt)
- 2- Roast almonds (if using roasted almonds)
- 3- if possible, place coconut sugar, 1/4 tsp salt and 1/4 tsp of vanilla bean in a coffee or spice grinder as this will ensure the finest powder possible for a smoother chocolate bar.
- Once the cacao butter has completely melted add 1 tbsp of the mushroom powder and mix until completely blended.
- Add the coconut sugar, salt and vanilla ( mixture from the coffee/spice grinder if you were able to grind it) and mix until well blended.
- Add 1tbsp of maca and mix until well blended.
- Add 4 tbsp of cacao powder and mix until well blended.
- Place roasted almonds or substitute ingredients in the bottom of a 4″ x 7″ baking pan (a loaf or small bread pan)
- Pour the blended mixture on top of the roasted almonds and use a spatula to get every drop. Note: the almonds will likely move around somewhat, so try and spread them evenly afterwards.
- Sprinkle pink himalayan salt on top (optional) (I like the pink himalayan salt here because when you grate it, it becomes a really fine powder and adds a more subtle saltiness, but for those who love the chocolate and salt mixture, sea salt will also be fine, just a little less subtle).
- Place the pan in the freezer for about ½ hour.
Once the chocolate has hardened, simply break into pieces and they’re ready to serve. (If you want more even squares, check the pan after about 10 to 15 minutes when they’re slightly frozen and score them into the size you want then place them back in the freezer. Once they’re ready, they will be easy to break into even pieces. Or you can just use chocolate molds if you have them.)
If there are any left, refrigerate.
These bars are absolutely delicious, and completely easy to make!
They are by far better than any gourmet chocolate bars I have tried and you can indulge in these whenever you want!
State of the Market for Premium Chocolate Bars
Currently, the majority of premium chocolate bars now on the market are unfortunately made with inferior ingredients. Firstly, most are not organic and therefore likely contain toxic residues from synthetic pesticides and herbicides. As well, the large majority of ingredients used in these bars have been subjected to high heats during processing, which destroys much of their nutrient value. Also, many producers are using lecithin as an emulsifier instead of cacao butter in order to keep their costs down and profits high. There are a few however, who are starting to add in some cacao butter. Michel Cluizel has been leading the way here having banned the use of any soy lecithin in his chocolates since 1999.
Aside from a quality perspective, another issue with lecithin is that it comes, for the most part, from soy and most of the soy in the world has been genetically modified. According to International Service for the Acquisition of Agri-biotech Applications, 81% of the soy grown around the world has been genetically modified. And based on USDA numbers, as of 2011, 94% of soy grown in the USA is genetically modified. Jeffrey Smith provides a great introduction to the risks posed by GMOs in a video interview.
So although there are definitely some delicious tasting premium chocolate bars in the marketplace, it is a little more difficult to find those that have, not only a premium taste but that also have all of their nutrients intact to provide the nourishment our bodies are so desperately craving. Making your own is the perfect solution, especially given how easy it is.
Decadence that’s good for you!
The ingredients to make these gourmet organic chocolate bars will soon be available on our site. Watch for them.