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Homemade Chocolate Blocks! With zero dairy added! This is your new go-to chocolate sweet treat recipe. Say goodbye to buying your supermarket chocolate blocks, that likely contain ingredients you don’t want in your chocolate!

Homemade Chocolate Blocks (Dairy Free)


  • Author: Wholesome Patisserie
  • Prep Time: 15min
  • Cook Time: 5min
  • Total Time: 20 minutes
  • Yield: 3-4 blocks 1x

Description

This is your new go-to chocolate sweet treat recipe. Say goodbye to buying your supermarket chocolate blocks, that likely contain ingredients you don’t want in your chocolate!


Scale

Ingredients

  • Equipment 
  • 2 x silicone chocolate block moulds, here’s the ones I use from eBay
  • Chocolate 
  • 1 1/4 cup (150g) cacao butter 
  • 1 cup (100g) raw cacao powder, sifted, you may also use natural cocoa powder
  • 2 Tbsp (50g) maple syrup
  • 1 tsp (5g) vanilla extract 
  • Flavours
  • Peppermint essential oil or essence, or any flavour you desire
  • 1/3 cup (55g) sultanas, roughly chopped, or any dried fruit or nuts of your choice 
  • I also infused Cymbiotika’s Golden Mind into one block with is Vanilla Chai flavoured. Meaning you can choose any of your favourite liquid or powdered products to add into your own chocolate! 

Instructions

  1. NOTE: You can either keep your chocolate blocks plain by just filling your moulds with the mixture having no extra added oils, nuts or fruit. Orr use the below flavours, the choice is up to you! 
  2. Chocolate
  3. Place your silicone chocolate moulds in the freezer on a flat surface so they’re stable. 
  4. Prepare a double boiler with a heat proof mixing bowl over simmering water. 
  5. Add cacao butter and gently melt over a low-medium heat, stirring occasionally.
  6. Once completely melted, turn off heat and sift over cacao powder. Whisk until well combined and smooth, with no lumps of cacao remaining.
  7. Add maple syrup and vanilla, whisk until combined. 
  8. Pour half the chocolate mixture into a heat proof measuring/pouring jug.  
  9. Peppermint
  10. To the chocolate in the jug, add 5-6 drops of peppermint oil (or to desired strength). Whisk to combine well. Add more or less drops to suit your liking. 
  11. Carefully and slowly pour chocolate into moulds, filling them right up to the inner brim, ensuring it doesn’t spill over. You may still have mixture left over, which you will make your blocks in batches.
  12. Close freezer and allow to completely harden and set. 
  13. Remove from freezer and gently peel away the silicone mould from the chocolate. Place blocks in an airtight container and place in refrigerator. 
  14. Sultanas 
  15. Place moulds back into your freezer. Sprinkle over chopped sultanas (or nuts/dried fruit) into the moulds in an even layer, they don’t have to completely cover the base. 
  16. Pour remaining chocolate mixture into jug. 
  17. Carefully pour chocolate over sultanas, filling them right up to the inner brim, ensuring it doesn’t spill over. You may still have mixture left over, which you will make your blocks in batches.
  18. Close freezer and allow to completely harden and set. 
  19. Remove from freezer and gently peel away the silicone mould from the chocolate. Place blocks in an airtight container and place in refrigerator. 
  20. Enjoy!