Homemade chocolate chips
I have made homemade chocolate using coconut oil and cacao powder countless times and I always wished I could use this healthier, less processed chocolate in my other baking recipes. Since this type of chocolate needs to set inside a refrigerator I always questioned if there was a way to set it into chip size, since ideally this chocolate sets it’s shape in a mould directly. You could eventually chop out a homemade chocolate bar, but that sometimes just doesn’t work out as good. Having a mould would create an even and uniform chip. Trying to search for a chocolate chip silicon mould was futile so I had set aside this idea until I came across a cool tip on forestandfauna.com. The idea was to use a silicon pot holder also known as a trivet, to shape the chocolate chips. I thought this was way too cool of an idea and decided to give it a go.
Making chocolate chips using the silicon criss-cross hollows on the trivet made this an easy job. Just prepare your chocolate, place it in the mould and then freeze until ready to serve.
As for the ingredients, you might want to use cacao butter instead of coconut oil, if you are using the chocolate chips for baking. This is because cacao butter has a higher melting point thus making the chocolate harder when it sets. If you are using the chocolate chips raw, you can just use the normal combo of coconut oil, cacao powder and honey.
Try raw chocolate chips with these recipes (click on links to open recipes):
– Topped on overnight oats
– Mixed with grain free granola
– Topped on these easy pancakes
– Topped on chia seed pudding
Try using chocolate chips in these baking recipes (click on links to open recipes):
– Banana bread with chocolate chips
- 3 tablespoons coconut oil or 3 tablespoons cacao butter (use butter if using chips for baking)
- 6 tablespoons cacao powder
- 2 tablespoons coconut sugar or maple syrup
- coarsely ground roasted almonds (optional)
- Heat the coconut oil or cacao butter on top of a double boiler (banju marija) until just melted.
- Remove from heat and add cacao powder and coconut sugar and mix well. Stir well until you have a smooth consistency.
- Lay the silicon trivet on top of a chopping board or a flat plate. Spoon the melted chocolate over the trivet filling in the holes with chocolate.
- Transfer the plate inside a freezer for at least two hours. Keep the chips stored inside the trivet in the freezer, for optimum preservation. Otherwise you can remove the chips from the trivet once set and store them inside a zip lock bag or releasable container.
- Use as suggested above or to replace chocolate chips in any recipe. Enjoy!