I have never craved chocolate as much as I have in the past 12 months. Every few months I get this craving for rich dark minty chocolate and then after a few days, it just disappears. I absolutely love Pana chocolate but since we live out of town and a block never lasts longer than a few days between Nic, Henry and me, I have started making my own version. I am not sure how they make their chocolate so completely perfect but we think that our version comes pretty close and it definitely hits the spot and is much cheaper than buying it. In the recipe below, I have used maple syrup but feel free to substitute with any of your favourite sweeteners such as coconut syrup, agave, rice malt syrup or honey. This recipe, makes a fairly dark chocolate so if you would like it milder, just reduce the amount of raw cacao to 25-30g or to taste. I have used peppermint oil in this recipe but orange oil and toasted almonds is equally delicious or you could leave out the oils and just add dried fruit and nuts. Enjoy!!
Peppermint Chocolate
100g Cacao Butter
40g Cacao
40g coconut oil (please only use a nice tasting one and not one that has a petroleum smell)
1 tablespoon Carob powder (you can leave this out but i find it makes it taste more like Pana)
30g Maple Syrup
1/2 teaspoon cinnamon
Pinch of pink Himalayan salt
6 drops of foodgrade peppermint essential oil (I use the doterra one)
Grind up cacao butter in a blender until powdery....
If you are using a thermomix, place all of the ingredients in the thermomix except peppermint oil. Heat to 37 degrees Celsius for 4 minutes on speed 1. Scrape down sides and heat to 37 degress on speed 1 for another 5 minutes. Check that mixture has no lumps, add peppermint oil and pour into molds or bowl and place in freezer for 30 minutes to set. Remove from freezer and cut. Store in fridge on warm days or cupboard on cooler days.
If you don't have a thermomix, heat some water in a saucepan over low heat. You don't want the water to get much hotter than 50 degrees Celsius. Place a ceramic or glass bowl on top and add the cocao butter. Stir until melted. Add all of the ingredients except the peppermint oil and continue to stir until mixture is runny and well combined. Remove from heat, add peppermint oil and pour into molds. Store in fridge on warm days or cupboard on cooler days.
100g Cacao Butter
40g Cacao
40g coconut oil (please only use a nice tasting one and not one that has a petroleum smell)
1 tablespoon Carob powder (you can leave this out but i find it makes it taste more like Pana)
30g Maple Syrup
1/2 teaspoon cinnamon
Pinch of pink Himalayan salt
6 drops of foodgrade peppermint essential oil (I use the doterra one)
Grind up cacao butter in a blender until powdery....
If you are using a thermomix, place all of the ingredients in the thermomix except peppermint oil. Heat to 37 degrees Celsius for 4 minutes on speed 1. Scrape down sides and heat to 37 degress on speed 1 for another 5 minutes. Check that mixture has no lumps, add peppermint oil and pour into molds or bowl and place in freezer for 30 minutes to set. Remove from freezer and cut. Store in fridge on warm days or cupboard on cooler days.
If you don't have a thermomix, heat some water in a saucepan over low heat. You don't want the water to get much hotter than 50 degrees Celsius. Place a ceramic or glass bowl on top and add the cocao butter. Stir until melted. Add all of the ingredients except the peppermint oil and continue to stir until mixture is runny and well combined. Remove from heat, add peppermint oil and pour into molds. Store in fridge on warm days or cupboard on cooler days.
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