Last weekend I had a go at making my own chocolate. Now, obviously I don’t mean I actually made my own chocolate from scratch, juicing a cocoa bean or whatever it is you do to them. What I did was had a go at making my own fancy flavoured chocolate slab. All will (hopefully) become clear.
You will need:
- Lactose and Gluten Free Chocolate (any chocolate you have lying around will do, if you are one of those weirdo’s who always has left over Easter chocolate, then this would be a good way to use it up)
- Peanut Butter (I used crunchy)
- Sea Salt
- Knob of lactose free butter (optional)
I started by covering one of my tatty old baking trays in a layer of cling film, this will help you to get the chocolate off the tray easily once it is chilled. I got my bain marie going at the same time, by heating some water on a medium heat and placing a bowl over it to melt the chocolate in.
Break up your chocolate into small ish chunks – this will help it melt a bit quicker. Chuck it all in the bain marie and give it the occasional stir until all melted, I also added a knob of lactose free butter for a bit of added creaminess.
Once it’s all melted (carefully without burning your fingers), remove the pan from the heat and remove the bowl. Then pour the liquid chocolate onto your cling-filmed baking tray and gently smooth it flat across the tray.
More chocolate and a smaller tray will give you a thicker finished piece, less chocolate or a larger tray will give you a slightly thinner piece of chocolate at the end.
Next, sprinkle some sea salt across the top. Use as much or as little as you like depending on your preference.
Next, blob some spoonfuls of peanut butter on the top in a few places and using a fork or the wrong end of the spoon, swirl the peanut butter into the chocolate.
Next you will need to put it into the fridge. If you are like me, you will open the fridge and remember there is nowhere to put it because your husband has a very specific meal plan for the following week. Once you’ve managed to balance various chilled goods precariously on top of each other, you can then get the tray of lovely chocolate into the fridge.
Leave it in the fridge for a good few hours to let it set and chill.
Once completely chilled, grab it out of the fridge and admire it’s beauty. Don’t forget to peel off the cling film from underneath! Then using a large sharp knife, cut it into bite size ish pieces. I then kept it in the fridge in a plastic tub.
The chocolate took less than ten minutes of “cooking” time and a further 2 – 3 hours to chill. It’s quick, easy and you can add whatever you want to this chocolate to make it fancy! I personally find gluten and lactose free chocolate overly sweet so by repurposing it like this I find I am able to actually enjoy chocolate again.
I’m giving it another go this weekend and will be adding freeze dried berries to the chocolate. You could use white chocolate, food colouring and sprinkles to make your own unicorn chocolate too.
I think my chocolate went down pretty well with the people who tried it too, so I’d say this recipe was a big success.
Would you give this recipe a go? Get in touch below.