Raw Chocolate Chips
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You too can make your own chocolate chips! Yes you! For a simple taste of making your own chocolate, the cost of a piping bag and a tiny tip…you my friend can spend countless minutes creating your own nuggets of chocolate bliss! But wait there is more!! Not only can you make them…you can EAT them!! Oh but wait, there is even more…for free I will throw in antioxidant flavonoids, magnesium, sulfur, calcium, iron, zinc, copper, potassium and manganese! Yes, you too can enjoy these wonderful health benefits for free! Respond today and all this can be yours!
- ½ cup melted cacao butter (use a double boiler to melt)
- ¼ cup raw cacao powder
- 1 Tbsp + 1 tsp mesquite powder
- 1 tsp agave nectar
Ensure all utensils and the bowl are dry before the ingredients are added as water can cause the mix to separate.
- Line a cookie sheet with parchment paper or use your dehydrator tray that is lined with the non-stick teflex sheet. You will be piping your chocolate chips onto this.
- In a double boiler gently melt the cacao butter until it is completely in liquid form. Be very careful that you don’t overheat the pan. As soon as the cacao started to melt I turned the burner off.
- Once the cacao is melted completely, whisk the powders and agave into the cacao butter until thoroughly combined.
- Take the pan off of the double boiler and set on a towel so it can start to cool. This is not a time to get distracted. Allow the chocolate to cool so it starts to thicken a bit. While this is happening I prepare my piping bag. I used a disposable piping bag, snipping the pointed end so I can insert a tip. The size of the tip will determine the size of your chips. I then took a tall glass and set the bag inside of it, folding the bag open over the rim of the glass.
- Once the chocolate has started to firm pour it into the bag which is being supported by the glass. Scrap the pan clean. Pull the bag out of the glass and plug the piping tip with your finger as you twist the bag closed.
- To make the chocolate tips hold the tip straight down onto the non-stick sheet, squeeze a little bit out, pressing down and then pulling up, taking the pressure off of the bag. Make sure you have allotted enough uninterrupted time to make all the chips at once so your chocolate doesn’t get too thick in the piping bag.
- Once you are all finished, place your tray in the freezer.
- Once frozen, scrap them off into a container that has an air-tight lid and store in the freezer or fridge until you are ready to use them!
Options: Add chocolate chips to your cookies such as in Chocolate Chip Cookies, Almond Hooters, Chocolate Chip Mint Ice Cream, and many other recipes! They make a great late night snack while everyone else is sleeping. Quietly tiptoe to the freezer, crack the door open slightly so you don’t allow to much of the light to spill out, grab the container of chocolate chips and nibble away. Unlike M & Ms these will melt in your hand so make sure to lick your fingers clean to hide all the evidence. :)