Tempered Homemade Carob Chocolate | Sugar-Free Recipe | 2 Ingredients Only!

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with similar properties.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more affordable option.

Chop 100g of cocoa butter.

Place 2/3 of the cocoa butter into a dry, heatproof bowl.

Melt the cocoa butter in a double boiler, stirring until it reaches 45°C (113°F).

Keep the water in the saucepan below 50-60°C (122-140°F) and ensure the bowl doesn't touch it.

Remove the bowl from the double boiler.

Gradually add the remaining cocoa butter, stirring until the temperature drops to 25-27°C (77-81°F).

Briefly reheat over the double boiler, stirring until it reaches 31-32°C (88-90°F).

Test the temper by dipping a dry spoon into the chocolate and letting it sit at room temperature for 4-5 minutes until smooth and firm.

Pour the chocolate into molds.

Optionally, sprinkle with nuts, dried fruits, or freeze-dried berries.

Let the chocolate set at room temperature for at least 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens