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How to Make High Flavanol Cocoa Dark Chocolate

High Flavanol Cocoa Dark Chocolate

by Desserts Today
written by Desserts Today
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High Flavanol Cocoa Dark Chocolate
Are you in the mood for something sweet that is good for you and will satisfy your chocolate cravings? The solution to this is to learn how to prepare high flavanol cocoa dark chocolate. High flavanol cocoa has been proven to have many benefits for the heart, brain and body due to its high antioxidant content. When combined with dark chocolate, this super food combination creates a rich, decadent and healthy indulgence. If you want to consume this chocolate as a healthy snack or want to gift it to someone, this recipe will help you prepare high flavanol cocoa dark chocolate at home with the best quality ingredients.
It’s actually quite easy to make your own high flavanol cocoa dark chocolate at home, which gives you complete control over the taste and the quality of the final product, and what you end up with is a much healthier and tastier treat than most commercial brands. This is everything you need to know about making the right taste, right texture, and right nutrition with your homemade chocolate.

Ingredients of High Flavanol Cocoa Dark Chocolate

When creating your high flavanol cocoa dark chocolate, you should remember that the quality of your ingredients plays a large role in the overall flavor profile and health benefits of the cocoa. Here are the ingredients you’ll need:
  • 1/2 cup high flavanol cocoa powder (unsweetened, raw cocoa with high flavanol content).
  • 1/2 cup cocoa butter (melted)
  • 1/4 cup pure maple syrup or honey (optional- for natural sweetness)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon of sea salt (for balance of the flavor)
  • Optional: 1/4 cup of chopped nuts, dried fruit, or dark chocolate chips for crunch.
This recipe features high flavanol cocoa powder–the cocoa that not only gives the dish a delicious, deep chocolate flavor but also packs antioxidants. Make sure to use cocoa powder with high flavanol content for optimal health gains.

Instructions on How to Make High Flavanol Cocoa Dark Chocolate

And here we are with our ingredients, now let me show you in detail how to prepare high flavanol cocoa dark chocolate. Here is a simple to follow guide to creating yummy and velvety chocolate at home every time.
First, melt the cocoa butter. Take the cocoa butter and melt it over a pan of hot water in order to avoid combusting or burning the cocoa butter. Mix slowly until the cocoa butter melts and the mixture is free of lumps. Remember to maintain the heat at the lowest so that you can’t burn the butter, because this ruins both the feel and the taste of your chocolate.
When the cocoa butter has melted, take the pot off the heat and add the high flavanol cocoa powder and whisk till well blended. Briefly whisk to mix everything evenly; then stir the mixture continuously until the cocoa powder is dissolved in cocoa butter. It plays an important role to obtain a rich and glossy texture of the chocolate.
Then pour the maple syrup or honey to the cocoa mixture to sweeten it up. Stir the mixture further until all the sweetening agent has dissolved into the mixture. So, if you don’t like your chocolate very sweet, you can cut down the measurements of sweetener accordingly. From the experience obtained while preparing this product, it is evident that the natural flavours obtained from sweeteners such as maple syrup or honey balance the bitter flavour from cocoa well.
Then add the vanilla extract and sea salt. It also like of adding special things to the chocolate and give a little change in the specific taste. What really stands out is how the salt acts to temper the extravagance of the cocoa flavor while also livens up the taste.
If you are adding any extras such as nuts, raisins or chocolate pieces, they should be fold into the mixture at this point. Mix gently to make them a homogenous part of the chocolate.
Use the chocolate mixture to pour into a silicone or a baking dish lined with parchment paper. Using a spatula, spread the mixture evenly on the pan so that they do not stick together.
It would not be too unhealthy if you decided to add a couple of extra toppings on to the dish.
Set the chocolate in refrigerator for convenience. The chocolate usually takes roughly 1 – 2 hours before it is fully set again and ready for use. Once set, remove the chocolate from the mold/dish or, if needed, break it into smaller pieces, preferably bite size.
When not in use, keep your high flavanol cocoa dark chocolate in an air tight pack in the refrigerator for its freshness. Keep a cut piece handy every time you want to indulge on a tasty and nutritious food.

Substitutes for High Flavanol Cocoa Dark Chocolate

High Flavanol Cocoa Dark Chocolate

When you want to make changes to the basic recipe based on your dietary needs or to change the taste of the chocolate, several options can help you to make a tasty high flavanol cocoa dark chocolate.
To make a non dairy product, replace cocoa butter with coconut oil. Coconut oil will change the texture of your chocolate a bit but still leaves it smooth and tastes rich. It also enhances a faint scent of coconut, which goes well with dark chocolate.
Instead of maple syrup or honey you can better use agave syrup or stevia respectively, because these are low glycemic and do not contain sugar. However, Stevia is ideal for individuals who want to avoid regular sugar but still want their food to be sweet. However, do not overuse it because it is way sweeter than normal sugar, which is actually called saccharin.
If you want to add nutrition to the recipe, use such super ingredients as chia seeds, flax seeds, matcha powder or any other you fancy. All these ingredients improve flavor and texture of the chocolate besides boosting the overall health value.
To make it even more delicious you can include cacao nibs or dark chocolate chips into the dough. These additions are really crunchy and add a great value to the chocolate experience.

Expert Tips on Perfect High Flavanol Cocoa Dark Chocolate

Due to the process of creating the perfect high flavanol cocoa dark chocolate some special advice should be followed.
First, we should always ensure that we use the best quality of the food items that is to be cooked. 
In this recipe the qualities of the cocoa powder and cocoa butter you use will determine the flavor and health impact of your homemade chocolate. Choose natural and minimally processed products in order to get as much flavanol as possible and to make it taste better.
In the case of melting the cocoa butter the heat should be low. Cocoa butter is very heat sensitive, so if it is overheated, the finished product has a grainy or greasy texture. There are absolutely no exceptions; only use the double boiler method, or a microwave set at low heat which should be further accompanied by constant stirring.
Stir till uniform.crmisations to prevent formation of lumps. High flavanol cocoa powder tends to be lumpy when it is mixed with liquid components: make sure to mix it well until it becomes smooth.
Add toppings strategically. If you are using additions, nuts, fruits, or other such ingredients; these must be folded into the chocolate gently and should be well incorporated. It helps to regulate how much each bite contains oils, spices, sauce, cheese or vegetables that are needed.
Let the chocolate to cool and set well in the refrigerator. If you try to set the chocolates quickly by putting the chocolate in the fridge, the textures will not be right and the chocolates will not shine. For the best results, allow the chocolate to set slowly in refrigerator.

What Goes Well with High Flavanol Cocoa Dark Chocolate

There are virtually limitless options for what you can serve with high flavanol cocoa dark chocolate to compliment and complete the dessert effect. Here are a few suggestions as to what you want to eat alongside of this luxurious and nutritious dessert.

Fresh Berries

The freshness of fruits including raspberry, strawberry or blue berries strikingly balances the bitter taste of dark chocolate. Because of the natural sweetness of the berries, the bitterness of cocoa turns out to be refreshing and engaging on the tongue. Best served with a small plate/ bowl of berries of your choice on the side as you can see below Images:.

Red Wine

To take it up a notch, add your high flavanol cocoa dark chocolate to a glass of red wine, which will complement it, best is Cabernet Sauvignon or Merlot. The strong taste of the wine complements the texture of the chocolate and adds to its density to make an elegant and exquisite desert.

Almond Biscotti

Almond biscotti toffee is best eating with dark chocolate. This really made the biscotti just perfect because the texture was crunchy and the almond taste was just mild enough not to overshadow the chocolate. Dip your chocolate in to a cup of coffee along side the biscotti for a great afternoon tea experience.

Greek Yogurt with Honey

To make your chocolate a little better for you, pair it with honeyed cream Greek yogurt. The yogurt is sour and balances the fat in the chocolate and the honey brings in a little bit of sweetness. Together, these cupcakes are light and quite filling, making it one of the best for those who adore a good balance in their sweet treats.

Espresso or Coffee

Black coffee or one shot of espresso is the best pairing for dark chocolate, like a little cup of it. The next idea is the combination flavor: bitterness of the coffee make the cocoa taste more rich and strong at the same time. Put your premium flavenol rich cocoa dark chocolate with a freshly brewed cup for a more powerful, stimulating indulgence.

Why Is It Better Than Regular One?

This recipe for high flavanol cocoa dark chocolate differs from the typical simple chocolate recipes in that it is developed not only for the taste of chocolate lovers but also for a healthy person. Recall that the conventional confectionery products traditionally use processed cocoa powder, which has very low flavanol content due to processing. And yet the high flavanol cocoa powder used in this recipe maintains these vital elements, so not only do you get to indulge, but you’re nutritiously enriching yourself, as well.
Furthermore, this recipe does not use any refined sugars, with natural sweeteners such as maple syrup or honey used instead to make the chocolate as healthy as it can be. The use of cocoa butter, a quality fat source, ensures that this recipe is creamy without using any amounts of cream, thereby making it vegan/dairy-free.
Lastly, the option to select different toppings, inclusion, and sweetener makes it possible for you to have full control of the taste and texture of the chocolate you want. Last but not the least, making dark chocolate using high flavanol cocoa at home is a great way to indulge in the steaky, creamy treat at the same time rewarding your body with lots of health boosting flavanol. In this article, we will guide you step by step on how to make delicious homemade chocolate with few ingredients that is better than that store bought one nutritionally and taste wise. Best served on its own, or perhaps with strawberries, red wine or coffee for maximum pleasure.

High Flavanol Cocoa Dark Chocolate

High Flavanol Cocoa Dark Chocolate

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 140 calories 8 grams fat
Rating: 5.0/5
( 1 voted )
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Ingredients

  • 1/2 cup high flavanol cocoa powder (unsweetened, raw cocoa with high flavanol content).
  • 1/2 cup cocoa butter (melted)
  • 1/4 cup pure maple syrup or honey (optional- for natural sweetness)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon of sea salt (for balance of the flavor)
  • Optional: 1/4 cup of chopped nuts, dried fruit, or dark chocolate chips for crunch.
This recipe features high flavanol cocoa powder–the cocoa that not only gives the dish a delicious, deep chocolate flavor but also packs antioxidants. Make sure to use cocoa powder with high flavanol content for optimal health gains.

Instructions

  • Boil water and place the cocoa butter over it to heat the cocoa butter gradually. Cocoa butter should be measured to 1/2 cup and placed in a heat proof bowl that sits on a pot of hot water. Stir occasionally until fully melted preferably with low heat to avoid burning.
  • Take the melted cocoa butter off the heat and pour inside ½ cup of high flavanol cocoa powder and whisk well. Stir continuously until all the cocoa powder is incorporated into the mixture and you have a smooth glossy surface.
  • You may sweeten the cocoa mix with ¼ cup of maple syrup or honey for added sweetness. Mix gently, add more sugar, to taste.
  • Add 1 tsp vanilla essence and ¼ tsp sea salt to the butter and sugar mix. These ingrediants will complement the chocolate and improve on the quality of the chocolate.
  • Otherwise, if the muffins will be containing items such as chopped nuts, dried fruits or dark chocolate chips, it is best to mix them into the batter at this point. Mix lightly so that they spread out properly.
  • Spoon the chocolate mixture into a silicone mold or a parchment lined baking dish. After that, turn in the prepared batch, and using the spatula level out the mixture, just so it will look even.
  • Chill the chocolate in the refrigerator for 1-2 hours to be firm. Once set, you can take it out of the mold or dish in which it has been set and then cracked into small chunks.
  • Place your homemade high flavanol cocoa dark chocolate in an airtight container and refrigerate it and consume it whenever you want.

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