Chocolate bases
Making chocolate at home has been gaining popularity in the EU countries. There are 3 main factors influencing this trend.
- Internet: Sharing recipes, cooking tips and cooking experiences on social media platforms has contributed to the popularity of making chocolate at home.
- Craftsmanship and Artistic passions: There's a growing appreciation for artisanal and handmade goods. Making chocolate at home allows individuals to create personalized, high-quality chocolates with unique flavors, ingredients and baking moulds.
- Health and Ingredients Control: Homemade chocolate offers control over ingredients, allowing people to choose high-quality, organic, or specialized ingredients, catering to dietary needs or preferences like paleo, vegan or sugar-free options.
In home-made chocolate recipes, the basic ingredients are skimmed cocoa, cocoa butter and powdered milk. In our mixtures, we replaced the cocoa with ground cocoa beans called ceremonial cocoa and the milk with coconut powder. We added cocoa butter also in powder form to both ingredients. This is how we created raw and 100% natural 3 chocolate bases:
Dark Chocolate - this is the simplest and most popular base, consisting of: 84% ceremonial cocoa and 16% Magicfat cocoa butter. You can add any food additives to popular of which are discussed at the end of this description.
Coconut Chocolate - this is a Dark Chocolate base to which we have added 20% coconut and is a natural alternative to milk chocolate.
Diet Chocolate – a mixture of ceremonial cocoa, cocoa butter, coconut and cocoa shells. Diet Chocolate is a great high-fiber product intended for overweight people, which can be sweetened with food-grade glycerin, which is most effective for weight control.
PREPARATION CALLED DOUBLE BOILING METHOD
Take a sauce pan add water let it boil. Then place a mixing bowl over it make sure its dry and the base should not touch water. Pour the appropriate amount of the selected chocolate base and additives into the bowl, which should not exceed 10 - 15% of the weight of the base, if they are not liquids. Boil water in a pot over low heat until mass is completely dissolved. After mixing the contents of the bowl, pour the chocolate mass into silicone molds or use it as a divider or topping for wafers and cakes. It is best to cool the resulting chocolate in the refrigerator.
There are also plenty of optional add-ins (or toppings to sprinkle over the homemade chocolate bars) you can enjoy in a homemade chocolate bar recipe. These include:
- Vanilla extract: Optional use pure, natural vanilla.
- Flavorings (i.e., mint, orange, etc. Use oil-based, not water, to avoid seizing.)
- Spices (cinnamon, cardamom, pumpkin pie spice, etc.)
- Nuts and/or seeds (pistachio, almond, walnut, pepitas, etc.)
- Raisins, dried cranberries, or other dried fruits
- Freeze-dried fruits (as a topping)
- Food grade glyceryn, xylitol, stevia
You might also enjoy a pinch of salt to enhance the cocoa flavor and balance sweetness. For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipes in the internet.
We pack all our powder mixtures in the amount of 300g net into plastic containers. Cocoa butter - Magicfat and cocoa fiber - Magicfibre can be purchased separately in the same packages. We offer ceremonial cocoa from Peru, Ecuador, the Dominican Republic and African cocoa from Sao Tome in doypacks of 400g and 285g.
We offer business customers 900 g net of Ceremonial Cocoa from Peru, Magicfat and Magicfibre in 3-liter plastic buckets.
