Pure Chocolate

Pure Chocolate

So it’s national chocolate week this week which meant that I just had to share a chocolatey recipe with you and what’s better than an amazingly simple, totally perfect, homemade recipe for pure chocolate – especially when it’s healthy and melt-in-your-mouth good. The beauty of these chocolates really lies in the rich authentic taste of the raw cacao powder and the cacao butter, both just have such deep flavours that are so unlike any of the processed cocoa you buy. I’ve always been a bit nervous about making chocolate, assuming that it would be so complicated, but I was so blown away by the simplicity of it – you literally just put cacao butter, cacao powder and either maple syrup or rice syrup in a pan and warm gently until melted! At this point I couldn’t really resist eating at least half the mix with a spoon while continuously squealing that each mouthful was the best thing I’d eaten in years! I ate so much of my first batch that I had to redo it to have enough to actually make chocolates with, so be warned the same thing may happen to you! Don’t worry about it though as this is healthy chocolate! Pure cacao is even classed as a superfood! Unlike cocoa it’s not processed and refined which means that it keeps all it goodness, and there’s a lot of goodness to keep! The two best properties of raw cacao are, firstly that it’s one of the world’s richest sources of antioxidants, and secondly that it works to increase your seratonin – the happy hormone – so you can eat chocolate and simultaneously fight disease and become happier, how awesome is that!

Also on another note I just wanted to let you all know that I’ve added a third cooking class after the first two sold out in 24 hours, which was just crazy! This one will be on Thursday the 5th of December from 6.30-10pm, to book please follow this link. There was a technical issue on the website too which means that one extra ticket has now been released for the second class! I’m so excited to start meeting you all and share my favourite cooking secrets! I’m hoping to add another December one too, if not there will be lots from January.

Makes 20-30 chocolates

– 1/2 a cup of cacao butter

– 2-3 tablespoons of raw cacao powder

– 3-4 tablespoons of rice syrup or pure maple syrup (the rice syrup gives them a more caramel like texture and flavour)

Simply place the three ingredients in a sauce pan and heat really gently until the three have melted together, don’t let them come to the boil though. Then spoon the mix into your moulds, freeze for about thirty minutes to an hour and then store in the fridge – if you don’t eat them all at once! Enjoy!

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  • Emily27

    Yes, Amy, it’s the same

  • Emily27

    I think the standard measuring cup might be an American thing. Ella uses a coffee mug as a measuring tool.

  • Emily27

    There is still some confusion when you are using a coffee mug (which is not a measuring device). Mugs come in all sizes and shapes and I see you gave the 3x 3.5 measurement, but it’s still not professional.

  • Celeste

    Hi Ella, do you measure the cacao butter before or after melting? thanks x

  • ellawoodward

    Before :) x

  • Lucy

    I just made these and it worked perfectly! The only change I made was that I melted the cocoa butter in a bowl surrounded by hot water, and then once that was melted I added cocoa powder and the syrups. No separation of mixture at all. Thanks so much Ella for the recipe, everyone in the family enjoyed them, you are a superstar x

  • ellawoodward

    I am so pleased that your family liked them! Thank you x

  • Amanda

    I added 4 tablespoons of crunchy almond butter to the mixture and they were even more delicious x

    • ellawoodward

      Hi Amanda, I have just posted a blog post all about raw cacao. X

  • Charlotte

    There’s no need to call Ella unprofessional over her using a coffee mug and giving the dimensions of her mug is all you need to work your measurements out? You just need to find a mug of similar dimensions.

  • Felicitas

    Do i need to keep the chocolate refrigerated? Or can i keep it in an air tight container in my pantry?

  • ellawoodward

    Hi, it’s better to keep them refrigerated! Hope you love them! X

  • Joanna Simpson

    Hi Ella
    What’s the difference between Cacao butter and Cocoa butter? 😉 x

  • ellawoodward

    Hi Joanna, cacao butter is the unrefined version of cocoa butter so it’s raw and contains a lot of the active nutrients! Have a lovely day! Ella x

    • Joanna Simpson

      Thanks Ella, it means so much that you personally respond! I’ve ordered some online! X

  • Vanessa

    Divine <3. I melt the Cacao butter and maple syrup before adding the cacao tablespoon at a time. This prevents splitting. Best pure chocolate I have tasted <3

  • Claudia

    Hey, I’m thinking about making these and wondering if I can replace cacao butter with coconut oil?

  • ellawoodward

    Hi Claudia, I’ve not tried this recipe with coconut oil but I think it could work fine, just as long as you melt the oil first. You might lose some of the chocolately taste as you are not using the cacao butter. X

  • disqus_T8A5FA8WNT

    I made these and they are de delicious! First batch I made had the separation of the cocao butter issue, so I melted the butter first as suggested, but this time the maple syrup has sunk to the bottom of the moulds and therefore not solidified. Whilst this gives a whole new twist, they are a bit messy to eat! Has this happened to anyone else? Any tips?…. Thanks. J

    • ellawoodward

      I’m sorry to hear that the chocolate didn’t turn out delicious. Make sure you give it a good mix in the bowl before pouring it into the moulds. You could try freezing them for slightly longer to make sure that the syrup eventually sets! Hope you love them x

    • Sarah

      I have just had the exact same issue. I melted it all at the same time and gave it a good mix but still separated.. Will have to research and try again. I will get it right…

  • amethystar

    Thank you so much for this recipe – I made them yesterday and they’re delicious :) What should the texture be like though? Mine turned out more fudgey than solid chocolate, so I’m wondering if that’s how they’re meant to be, or if I’ve got something wrong? Thank you :)

    • ellawoodward

      They should be pretty solid, not very sticky. Perhaps try freezing them for slightly longer. Hope they’re delicious! X

      • amethystar

        Thank you, I’ll try that :)

  • Marleen

    I made these for the first time and they turned out great! Mine are darker than yours though. But they are delicious. I have to get use to the flavour, it’s so different from store bought milk chocolate, which is (or was) my favorite chocolate. But I like these a lot. And my parents think they’re delicious too. My mum already told me to make another batch!

  • ellawoodward

    I haven’t tried using coconut butter for this recipe before so I’m not too sure how it would turn out. Make sure you melt it as it needs a liquid in order to freeze properly. X

  • Sam Davis

    Hi Ella, loving the look of these, where do you buy your cacao butter and powder from?. Loving the recipes you share it’s great thanks.

    • ellawoodward

      Thanks so much, I buy them from Whole Foods, my local health foods store or online at Amazon! X

  • Sam Davis

    Hi Ella, Would honey work in place of the rice syrup? Thanks

    • ellawoodward

      Hi Sam, yes honey should work really well too! Hope you love it x

  • ellawoodward

    Hi Reni, I am so sorry to hear that you are having trouble with this chocolate recipe. It’s hard for me to advise as I have never experienced this before. I think nut butter could be a great addition however I have not tried it myself so I’m not too sure how it would turn out. Hope it tastes delicious! X

    • Reni Tilger

      Hi Ella, thanks so much for answering my question. I really appreciate it. I added a bit Tahini and it helped to keep things together a bit more. Despite the problems, it was still delicious! I will continue to make them and maybe one day they will come out perfectly. I really wish I lived in London to come to one of your cooking classes! Have a beautiful day! X Reni

  • ellawoodward

    So sorry to hear this, I’ve never experienced this myself before so it’s difficult for me to advise. Make sure the ingredients don’t come to the boil as this can affect the consistency. You may want to freeze them for slightly longer too. Hope they’re more delicious next time x

  • Daisy Sims-Hilditch

    I made these and they are so delicious, thank you for your wonderful recipes Ella! I decided to become a vegan recently after becoming more aware of the startling ways in which the meat and dairy industries are run and the terrible environmental impacts of both. I haven’t found the transition difficult – if anything I am loving trying out all these wonderful new recipes! It is mainly down to your fantastic app and website with such a huge variety of yummy but not time consuming plant based recipes. Thank you so much! Daisy

    • ellawoodward

      This is so awesome to hear! So happy you’re loving all the recipes, would love to see what you make :) X