Make Ahead
Flavor Infused Homemade Chocolates
- Makes 3/4 cup chocolate total
Author Notes
I've been playing around with homemade chocolate this year, and the taste is so pure and rich, I don't think I'll ever go back to store-bought. Added bonus? They're easy to make, with endless flavor variations. I've included my favorites below, but feel free to experiment. Believe me when I say it's definitely fun recipe testing a variety of chocolates! —Blissful Baker
What You'll Need
Ingredients
- Base Chocolate Recipe
-
6 tablespoons
unrefined coconut oil
-
1/2 teaspoon
vanilla extract
-
3 tablespoons
honey
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6 tablespoons
cocoa powder
-
flavor infusion (see below)
-
sea salt (sprinkle at the end)
- Flavor Infusions
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1/2 Tbsp. dried lavender blossoms (or 1-1/2 Tbsp. fresh lavender blossoms)
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zest of 1 orange (use a vegetable peeler to zest large strips)
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2 large sprigs of fresh mint
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1 inch piece of ginger, peeled and diced
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These chocolates also taste delicious with no flavor infusion
Directions
- Base Chocolate Recipe
- In a small saucepan, melt the coconut oil over low heat.
- Add the flavor infusion and remove from heat.
- Cover the pan and allow to steep 30 minutes.
- Strain the flavoring from the oil and return oil to saucepan. Warm the oil again over low heat, and add the vanilla and honey. Stir to blend.
- Add the cocoa and stir until it dissolves. Turn off heat.
- If you are using a flexible candy mold, place it on a plate or cookie sheet, for stability. Pour chocolate into a glass measuring cup, stir it again, and then pour into your candy mold. If you don’t have a candy mold, pour the chocolate directly from the pan into a parchment lined bread pan or pie plate.
- Sprinkle lightly with sea salt, and put in freezer for 2 hours.
- Pop the chocolates out of the mold, or if you’re using the unmolded method, break the chocolate into bite-sized pieces.
- Store your chocolates in an airtight container in the fridge. (They’ll melt at room temperature.)
- Flavor Infusions
- Above are my favorite flavor infusions, but feel free to experiment. When I was recipe testing, I discovered that almost anything tastes good with chocolate. Note: each of the ingredients listed in the flavor infusion category are designed to be used in separate batches of chocolate, not all together.
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