Basic Chocolate Recipe for Making Chocolates

Basic Chocolate Recipe for Making Chocolates is my go-to chocolate recipe. It is also a great chocolate glaze for my Cinnamon Sugar Donuts. If you don’t have cacao butter, you can try using coconut oil in its place, but I find that cacao butter really does make the best chocolate bars and glaze for donuts. If you use coconut oil the chocolate will melt a lot easier than the cacao butter, as the coconut oil has a lower melting point.

Pictured is a simple chocolate bark I made using this chocolate recipe as the base and I added wild huckleberries, salmonberries, and thimbleberries before setting it in the freezer to firm up. Such a treat!

Ingredients

Directions:

1. Gently melt the cacao butter over low heat, or in a double boiler.
2. After melting cacao butter stir in cacao powder and sweetener. Stir together at a low temp to avoid scorching the chocolate.

To Make Chocolate Bars:

• Pour chocolate into a mold, or a casserole dish lined with parchment paper, and then place in the freezer to firm up. Store these chilled.

To Glaze Cinnamon Sugar Donuts:

• After mixing the chocolate sauce together, let it cool until it thickens a little, then you can dip the donuts in the chocolate sauce. It also works best if you start with a chilled donut. You may need to “double-dip” the donuts by dipping them once, then sticking them in the freezer for a few minutes to let the chocolate firm up, then dipping them in chocolate again.