My mom always said how you feel while cooking affects the taste of the food. That’s very very true with me. I make desserts when I’m so happy. I was so not in the mood to make anything new yesterday, until I heard this song. It’s azhagiye (means hey beautiful) song from a new tamil movie Kaatru veliyidai. Its been in the loop ever since. Some songs makes you cry, some songs make you dance, while some brings all the happy memories you have. This is one such song.
Okay, now onto the recipe. Cocoa butter is the king here. I have been buying cocoa butter ever since I saw the recipe in minimalist baker blog, who is so awesome by the way. But then, I personally missed something in the chocolate I have been making. Who knew it was coffee!
I got the idea from Julia child’s queen of sheba cake where she uses strong coffee instead of rum in the cake. The chocolate turned out to be so decadent to my taste. But, if you don’t like it, you can absolutely avoid coffee in the recipe. Addition of almond milk gives the chocolate a creamy, melts in your mouth texture. You can also use coconut oil instead of cocoa butter, but the chocolate tastes heavenly with cocoa butter. Either way you get to make chocolate at home and eat it right away. Isn’t that wonderful?
The Creamy vegan Chocolate
- 1 cup shredded cocoa butter or 1/3rd cup of melted cocoa butter
- 1/3 cup cocoa Powder
- 1/4 cup powdered Jaggery/ coconut sugar or 5 TBSP liquid sweetner
- 1 Tbsp coffee
- 2 Tbsp Almond milk
- 1 tsp vanilla extract
- Melt the cocoa butter in a double boiler. I boil some water in the pot, turn off the stove and keep the shredded cocoa butter on a bowl over the water. Once the butter is melted remove from the pot of water. Do not let the cocoa butter to boil, the chocolate will not set otherwise.
- Mix almond milk, jaggery and coffee. Make sure the jaggery is mixed well with the wet ingredients. Also, the almond milk should not be cold. Adding cold milk to the cocoa butter will make it sold. Warm the milk a little bit before adding to the melted cocoa butter.
- Now mix in the vanilla extract to the coffee mixture and add it to the cocoa butter. Stir gently and fold.
- The mixture will seem runny at first after a few seconds, it will turn creamy like a ganache just as shown below in the picture. Wait till the stage is reached.
- Pour into molds or on a freezer safe box lined with parchment paper. Let it set in freezer for 15 minutes and enjoy!
Keep frozen until further use.
If you want a hard chocolate bar for baking, avoid the almond milk and proceed with the rest of ingredients. I added honey as the sweetener once, but it mixed with the batter pretty unevenly and didn’t taste as I expected. So choose your sweetener wisely.
Have fun making this amazing chocolate.
Till next time!