Not a big fan of the milk, soy, and stabilizers that are typically found in store-bought chocolate chips? Learn how to make them from scratch.
Recipe by Nikki Cervone on December 22, 2021
Prep time: PT10M
Cook time: PT5M
Total time: PT1H
Keywords
chocolate chips, chocolate chunks
Ingredients
1 cup coconut oil, plus more for greasing
1/4 cup agave nectar
1 teaspoon vanilla extract
1 cup unsweetened cocoa powder, sifted
Categories
Chocolate
Cuisine
Candy
Steps
Lightly grease an 8-by-8-inch baking pan with coconut oil and cover the bottom and two sides with parchment paper, letting the paper hang over two of the sides.
In a small saucepot, add the coconut oil, agave nectar, and vanilla extract. Melt the ingredients over low heat, whisking constantly, until everything is completely incorporated and the mixture starts to boil.
Remove the pot from the heat. Gradually whisk in the cocoa powder. Continue whisking until the cocoa powder is completely incorporated and a smooth, runny sauce forms.
Allow the mixture to cool for 5 minutes before pouring into the prepared pan. Place the uncovered pan in the freezer. Chill for 30 to 45 minutes, or until completely hardened.
Remove from the pan by lifting the paper on both sides, and place on a cutting board. Remove the paper.
Working quickly to prevent melting, chop the chocolate into small squares with a sharp knife.
Transfer the chunks to an airtight container, and immediately place in the fridge or freezer for storage. The chocolate will keep in the fridge for 2 weeks, or in the freezer for about 6 months.
