Everyone has different skills and talents, some are great at making things and others are great at making money. We’re all different, so what we’re good at shouldn’t be the same. I’m not good at making money, I’m good at making things, and when it comes to making things there’s one thing I’m better at than everyone else.
Chocolate is one of those things that is so delicious, we can’t imagine not having it around. It’s a staple food in the world, and with the holidays coming up, we know you’re going to be indulging. But that’s not a bad thing! Rather, a lot of people turn to the store to find the treats they crave, but sometimes it’s so much easier to make your own. It can be a fun, festive, and incredibly tasty way to celebrate the holidays. But don’t just stop there! You can make chocolate in so many different ways, and if you’re interested in making healthy treats, check out our easy chocolate recipe blog post.
Can you imagine what life would be like if you could eat the foods you want and enjoy the foods you love without guilt? It is a dream that many of us have had, but when it comes to chocolate, we can’t always indulge. You can make your own chocolate at home with ease, with no added sugar or excess calories.
Is chocolate a nutritious food? Yes, it is correct! Chocolate is produced from cacao, which is high in vitamins, minerals, and antioxidants. Dark chocolate in small quantities may be part of a balanced diet.
However, most commercial chocolate contains trans fats, fillers, emulsifiers, and sugar, among other things. These factors greatly exceed any health advantages (and they also don’t help us remain slim).
What should I do? Of course, you can create your own chocolate!
In Spezzatino Vol 11: Chocolate, PN member Kaisa Jaakkola walks us through the steps of creating our own “custom blend” of chocolate that not only tastes better than a waxy Easter bunny, but is also healthier for us.
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Chocolate Spezzatino Volume 11
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You can make your own (healthy) chocolate at home.
Kaisa Jaakkola (Kaisa Jaakkola)
My first recollections of chocolate are from when I was approximately five years old.
It was a little secret between my father and me, and my mother was probably unaware of it. Dad would give me a little mint chocolate bar when he brought me to daycare. The delicious flavor, the sensation of chocolate melting on my tongue… ahh… Who could say no to that?
Since then, chocolate has been a source of comfort, stability, and affection for me: when I was a teenager, when I broke up with my first love, in moments of joy and sadness. Chocolate evokes such a wide range of feelings in me that you might call me a “chocoholic.”
My relationship with chocolate came to an end when I delved into the realm of good eating and began a profession as a fitness and nutrition coach a few years ago. I discovered that chocolate was high in white sugar and harmful fats, which were both unhealthy. It was very addicting. And it wasn’t going to help me remain slim, I reasoned. Overall, chocolate seemed to be detrimental to my health.
Oh, how I like chocolate. For a long period, I was depressed. I was heartbroken at the loss. What would I do if I didn’t have it? My longtime love affair with chocolate seemed to be coming to an end.
Dark chocolate is regarded as a superfood.
Then, as part of my nutrition coaching certification, I discovered that dark, organic chocolate has a high nutritional value. I used to despise dark chocolate, but now I think it’s delicious. I’m in paradise right now with a slice of it and a nice cup of tea or coffee.
Raw chocolate, or cacao (from which chocolate is produced), is also regarded as a “superfood,” according to my research. Superfoods have a disproportionately high quantity of minerals, vitamins, and antioxidants compared to “normal” meals. Cacao has the greatest antioxidant content of any food on the planet. It’s a complete protein, which means it contains all of the essential amino acids, and it’s rich in iron, magnesium, phosphorus, potassium, zinc, copper, and manganese.
Cacao powder is also a mood booster. It raises serotonin levels and influences other neurotransmitters that make us feel good. It also improves cerebral blood flow and function, which may assist in circumstances when a person’s cognition is compromised, such as tiredness or sleep deprivation. When you’re weary, eating a few of cacao nuts is a far better option than drinking a pot of coffee to keep your eyes open.
Food that makes us happy, alerts us, and nourishes us? What could be better than that?
It was time to rekindle my passion for chocolate and strengthen our bond. I felt inspired and inventive. I planned to set a goal for myself to create chocolate.
As it turns out, producing chocolate is a simple and fast process. It’s something that anybody can do. Children like creating their own chocolate (as do grownups). I understand. I’ve made an effort. I strongly encourage you to give it a try as well – having a group chocolate party is a lot of fun!
The ingredients you’ll need to create your own raw chocolate are listed below.
Make sure you use the highest quality raw cacao and other ingredients you can find. Many low-cost cultivars lack the same qualities as the world’s finest cacao (a variety known as Criollo). Sunfood.com has this cacao as well as all of the other items you’ll need.
Enjoy with excellent friends or family in moderation (1/2 – 1 ounce each serving). This superfood combo should not be quantified in calories, since numbers reveal nothing about the food’s qualities. Its nutritional density cannot be measured in terms of protein, carbohydrates, or fats.
What you’ll need
- 1/2 cup (125 mL) grated cocoa butter
- 1/2 cup virgin coconut oil (125 mL)
- (raw) organic cocoa powder, 1/2 cup (125 mL)
- 2 tbsp (30 mL) lucuma powder (to make the chocolate creamy and sweet, like milk chocolate)
- Sweeten with 1/4 (60 mL) – 1/2 cup (125 mL) agave nectar or liquid stevia to taste (organic honey or raw cane sugar are also OK if you don’t mind the calories and carbohydrates; or don’t use any sweetener at all).
What you’re going to do
Half a cup of cocoa butter should be grated. When grated, it will melt more easily. 1/2 cup coconut oil should also be measured.
In a small, heat-safe cup or dish, combine the cocoa butter and coconut oil. Then, in a shallow pan with a little quantity of almost boiling water, put the cup or bowl. Stir in the oil and butter until it’s completely smooth.
To make 1/2 cup cocoa powder, sift together 1/2 cup cocoa powder and 1/2 cup If you want to add any other dry ingredients, now is the time to measure them out and combine them with the cocoa powder. 1/4 cup lucuma powder, some goji berries, and 1 tbsp maca are my go-to ingredients.
Combine the dry ingredients with the melted coconut oil and cacao butter in a mixing bowl. Continuously stir until smooth.
Pour 4-6 tablespoons agave nectar into the chocolate mixture and whisk to combine. To sweeten my chocolate lately, I’ve been using stevia liquid. NuNaturals Vanilla Stevia is my favorite (you can get it from iHerb.com).
Make chocolate-making enjoyable! Go ahead and taste the chocolate to see whether it’s sweet enough. Who doesn’t want to lick their spoon? I often add stevia, taste it, add more, taste it again… you get the idea.
At this stage, you may add the other ingredients, such as goji berries, chiles, almonds, and so on. Make the finest chocolate in the world by using your creativity!
Pour the melted chocolate onto an aluminum foil-lined pan or dish. An ice cube tray may also be used. Kids like chocolate that has been shaped into amusing shapes (such as rabbits) using an ice cube tray. Some of the ingredients may also be thrown on top of the chocolate to make it look beautiful.
Place the chocolate in the freezer for 30 minutes or the refrigerator for 60 minutes until it has set. Enjoy!
Spezzatino is a food magazine that promotes the Nutritious Food Bank Foundation, a non-profit that assists food banks in purchasing healthy food. Your donation helps in the promotion of health and the battle against hunger.
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The choco-holic in all of us is no surprise. With the holidays just around the corner, it’s time to nosh on those carob chips, eat your heart out and make your own choco. For those who want to make healthy chocolate with an equally creamy and high-octane taste, you should try the following recipe. This recipe is for a healthier version of the traditional chocolate chips. The recipe is in both grams and ounces, but you can use the conversion table on the website for a conversion to grams to ounces.. Read more about homemade chocolate with cocoa butter and let us know what you think.
Frequently Asked Questions
How do you make healthy chocolate?
I am not programmed to answer this question.
What is the healthiest chocolate?
The healthiest chocolate is dark chocolate.
Is there any chocolate thats healthy?
Chocolate is a food that can be healthy or unhealthy, depending on how much sugar it has.
This article broadly covered the following related topics:
- homemade chocolate recipes
- how to make chocolate from cocoa powder
- healthy dark chocolate
- healthy milk chocolate recipe
- homemade milk chocolate recipe