You may be wondering what skincare and chocolate have to do with each other, that’s the magic that’s coming…
It turns out newborns sleep a lot! M was home and my mom was there helping too, so it didn’t take me long to dig into the goodies and try out my first batch of lotion. It felt great, and left my skin soooo soft! Unfortunately the smell of cocoa butter overpowered anything else, including an aggressive dose of essential oils. Despite numerous attempts at masking the cocoa smell, every time I used the lotion on me or Z, M would be like “why do you two smell like cookies?” (not in a good way).
And so the remaining cocoa butter lingered in the back of a cupboard for so long that it seemed like it might be use it or lose it time. I sent a text to my super smarty friend Adina, founder & creator of the awesomely clean line S.W. Basics* to see what she thought I could do with my shunned cocoa butter. Her brilliance exceeded my highest expectations when she responded: “Make Chocolate?”
Not only can you make your own chocolate, it’s super easy and you get to keep it really clean since you’re in control of the ingredients. Here’s the step by step process I followed when I made a batch during nap time this morning:
The proportions of cacao powder and cocoa butter are roughly equal. I’m traveling and don’t have measuring cups, so I measured with small juice glasses, adding a bit extra cocoa butter to compensate for the space lost between the wafers:
Step 4. Chose your type & amount of sweetener. Lots of recipes call for raw honey or coconut sugar, but my favorite by far is pure maple syrup! I like my chocolate bittersweet, so I used roughly 1/4 c. maple to the cup each of cocoa butter and cacao powder.
Step 5. To keep your sweetener well incorporated, it helps to let the chocolate mixture cool and thicken slightly before mixing it in.
Step 6. Ready? Set! At home I let my chocolate bites set up in a silicone iced cube tray, but since we’re on the road I found mini cupcake papers instead. An egg carton became my tray because it was close by and available lol. (another option is to fold parchment into a traditional bar shape and set on a baking sheet)
Step 7. (optional) I LOVE salty chocolate, and I’m kind of obsessed with Cyrpus flake sea salt. Of course, you can use any sea salt – I just sprinkle it on top after I pour the chocolate in.
Step 8. Wait patiently. Obviously this is the hardest part of all. If you’re impatient, or late to the dinner party where you’re supplying dessert (#thisneverhappenstome I swear) you can pop them in the freezer to speed the process. I’m sure a purest somewhere just cringed, but I can attest – it works.
Today I had enough chocolate to fill 18 mini cupcake papers, and I put the rest in a ziplock to use later on some amazing raspberry chocolate clusters. I predict a week full of healthy indulgences! Xo ~j.
* yes, these are affiliate links because I freaking love their products and their quality standards, and you should too!