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Healthy chocolates contain the highest antioxidant level and can be used to make chocolate specialties.
Use them as a dipping sauce, in smoothies, or as a frosting.
Or make your own "superfood" healthy chocolates and add in whatever suits your fancy.
Throw in some maca root or reishi mushroom into your chocolate candies - for example.
And if you use chocolate molds, you'll make professional looking healthy chocolates that will replace the chocolates you have been buying at the grocery stores.
How to Make Chocolate
You'll want to use properly fermented cacao beans (which helps to remove anti-nutrients like phytic acid).
You'll also want cacao beans that have been sun dried for a few days.
You'll also want to roast your cacao beans for at least 15 minutes at 250 degrees F to bring out the flavor of your chocolate.
Also, this step helps to crack the shell of the bean which needs to be removed before making healthy chocolates.
You can either peel away the shells or put them in a bag and whack them with a rolling pin to speed up the process.
Then winnow them with a blow dryer to separate the nibs from the shells - outside!
Or you can just buy shelled chocolate nibs from most health food stores.
You would put the chocolate nibs into a spice blender or food processor to break up the chocolate nibs into a cacao powder. Eventually, the nibs will turn into a cacao paste.
You can add finely ground sugar and a little bit of cacao butter shavings to make your chocolate smoother.
The cacao paste (when blended long enough) will eventually turn into a chocolate liquor.
The chocolate liquor is then "conched" to drive off acidic flavor compounds.
Most people use an electric stone
grinder for this lengthy process. Or if you have the patience, you can use an old fashioned stone mortar and
The longer you stone grind your chocolate, the better your chocolate will taste.
Tempering Chocolate for Healthy Chocolates
Tempering is an optional step when making your chocolates.
And there are a few ways to temper which re-establishes cacao butter crystals.
This helps to give chocolate more shine and structure which is helpful when making chocolates.
After this step, the chocolate can be poured into molds until hardened.
Tempering chocolates will give chocolates a longer shelf life and prevent them from melting.
This is how you'll end up with professional looking chocolate bars that have a crisp snap.
Make Tasty Chocolate Specialties
It's so easy to make healthy chocolates when you have some cacao beans or cacao nibs on hand.
You can use healthy chocolates in your homemade chocolate specialties or use it to make a decadent smoothie.
If you need some inspiration and your looking for ideas on how to make a great smoothie, check out Chocolate Smoothie Recipe.
You can also use healthy chocolates to make chocolate cakes, chocolate frosting, chocolate ice cream,
chocolate shakes, chocolate fudge, hot chocolate, and whatever else you can think up in your
To find the best quality cacao, I would visit my nearest health food store. Look for organic or "raw" cacao nibs or beans.
Be sure that you roast your cacao nibs or beans at a low temperature to preserve their nutrients before turning them into chocolate.
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