PMI - Paleo Chocolate
I use this chocolate recipe for chocolate chips, to make candy, as hot fudge, when I need ganache or frosting.
I use this chocolate recipe for chocolate chips, to make candy, as hot fudge, when I need ganache or frosting.
- Carbohydrate 47.4201 g
- Cholesterol 0 mg
- Fat 2.24252 g
- Fiber 2.07200002670288 g
- Protein 3.73772 g
- Saturated Fat 1.33154 g
- Serving Size 1 1 (72g)
- Sodium 4933.578 mg
- Sugar 45.3480999732971 g
- Trans Fat 0.104552 g
- Calories 235 calories
Step-by-step
- Melt the cocoa butter in a double boiler (or in a bowl over a pan of boiling water)
- Add in the sea salt, vanilla extract and maple syrup
- Stir to combine
- Remove from heat
- Add in the cocoa powder
- Stir to combine
- Taste and add additional maple syrup to adjust to your sweetness preference
My Go-To Paleo Chocolate Recipe: Simple, Delicious, and Endless Possibilities
As a busy professional, time is my most precious commodity. I need recipes that are quick, easy, and versatile enough to use for a variety of purposes. That's why I developed this Paleo Chocolate recipe – it’s my secret weapon for everything from decadent chocolate chips to rich ganache. I've used it to make everything from simple chocolate chips for baking, to elegant candy for gifting, and even as a quick hot fudge sauce over ice cream. This recipe offers incredible flexibility, adapting seamlessly to my ever-changing needs.
The beauty of this recipe lies in its simplicity. With just a handful of ingredients – all easily sourced – I can whip up a batch of delicious, healthy chocolate in minutes. No complicated techniques or specialized equipment are required. Honestly, I often make a batch on a whim just because I crave something sweet and satisfying. The rich, intense flavor of the dark chocolate satisfies my cravings without the guilt, making it a perfect treat for those watching their sugar intake.
One of the aspects I appreciate most about this recipe is its adaptability. The sweetness level is easily adjustable. I often find that two tablespoons of maple syrup is perfect for my taste, but sometimes, three is needed to reach the desired sweetness. The key is to taste as you go. Don't be afraid to experiment; this allows me to fine-tune it to meet my preferences each time. I've even made variations using different types of sweeteners, such as coconut sugar (though maple syrup remains my favorite). The flexibility of this recipe is what makes it my go-to chocolate solution for any occasion.
Uses for this magical chocolate:
- Chocolate Chips: Perfect for baking paleo cookies, muffins, and brownies.
- Candy: Make beautiful, rich chocolate candies for gifts or personal enjoyment.
- Hot Fudge: A decadent topping for ice cream, cakes, or even simply drizzled over fresh berries.
- Ganache: Create a smooth, luscious ganache for frosting cakes or cupcakes. I simply add a touch more cocoa butter for a smoother consistency.
- Frosting: A delicious and healthy alternative to traditional frostings.
Tips for Success:
- Use high-quality cocoa butter and cocoa powder for the best flavor and texture. The difference between the best and the average is remarkable.
- If the chocolate hardens before you finish using it, simply melt it again by setting the bowl over a pan of simmering water. It's that easy to fix.
This recipe has become an indispensable part of my life, a quick and easy way to satisfy my chocolate cravings while maintaining a healthy lifestyle. Whether I'm whipping up a batch for a special occasion or just a simple treat for myself after a long day, this Paleo Chocolate recipe never disappoints. It's a testament to the fact that healthy can also be incredibly delicious!
I hope you enjoy this recipe as much as I do. Let me know in the comments what you create with this versatile chocolate!
