Fudgy chocolate

This recipe was a little bit of luck. I had run out of dextrose to make chocolate chips for another recipe (mint chocolate chip ice cream – will post later this week), so I used glucose syrup instead. Rather than hard and crunchy, this chocolate turned out decadent, chewy and fudgy! This chocolate can be used for anything – add as chips in ice cream, cupcakes or cookies or just eat as a treat.

Main (blog)

VEGAN – GLUTEN FREE – LOW FRUCTOSE – PALM OIL FREE

Ingredients:

100 grams cocoa butter

3 tbsp glucose syrup

2 1/2 tbsp cacao (or cocoa)

1/2 tsp vanilla essence

Directions:

Measure out your cocoa butter.

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Then chop it up and melt over a water bath. Then add the glucose syrup whilst stirring and keep stirring until it has dissolved as much as possible (it will separate a little bit and the syrup will stay at the bottom. You may find that it doesn’t dissolve completely, that’s okay, it will still turn out fine).

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Take off the heat, add in the rest of the ingredients and stir some more.

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Then pour into a container (lined with a baking sheet) or make into chips or other decorative  shapes (just keep in mind that if you go too thin the end shape will bend at room temperature due to it’s fudginess). It will naturally separate into layers of liquid and dense chocolate (as seen by the different brown colors in the photos below. I love the different texture in bars etc. However, if you want more fudgy, chewiness rather than crunch, add more syrup and chocolate or reduce the cocoa butter.

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Then freeze until it has set (10 min – 30 min) and chop up and use for whatever purpose you desire! Or, you can keep it in the freezer for whenever you have a craving for it – after 10 seconds out of the freezer it has softened a little bit and you can munch away (depending on the thickness you may have to be patient a little longer if it’s completely frozen – the thicker you go, the longer it takes to ‘defrost’). Enjoy!

If you would like to see more recipes like this you can always follow me here (via email, see top right on this page) or on Facebook.

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Comments

  1. I was experimenting with my chocolate recipe & made what I call Chewy Chocolate as well. My quantities are different & I make mine a little thicker but the end result would be similar. My partner absolutely loves it. I add a small amount of coconut oil & a little less cocoa butter. I sometimes add peppermint essence instead of vanilla for a change.

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    • Hi Anne – that sounds awesome. I have been playing around with the quantities as well. I like the thicker, chewy part the best but the thinner liquid part (largely cocoa butter) makes for a nice crunchy element. Great tip on the peppermint – I have mentioned in my new post on peanut butter cups 🙂

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Trackbacks

  1. […] chips (make your own or try my fudgy chocolate or white […]

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  2. […] cup chocolate chips (make your own or try my fudgy chocolate or white chocolate – I make a big batch and store it in the freezer for moments like this […]

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  3. […] cup chocolate chips (make your own or try my fudgy chocolate or white chocolate – I make a big batch and store it in the freezer for moments like this […]

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