Lately on Pinterest, I've seen several posts about making your own chocolate chips.
If you know me, you know I would be interested in this. Good chocolate chips -- ones that taste good and have wholesome ingredients -- can be quite pricey. If I could make my own and have them taste great (and save a little money), I'm all for it. The most expensive ingredient in this recipe was the cocoa butter, but a little goes a long way.
When making these chips, I pieced together two different recipes. Each had elements that appealed to me. For cocoa powder, I used half Hershey's Special Dark and Guittard's Cocoa Rouge. I like the blend of the two powders -- it's the perfect balance of dark chocolate.
I found some organic chocolate extract at Wegman's that worked perfectly for this recipe.
To prep, you can get a trivet with holes in it and use it as a mold. Or, you can line a pan with parchment paper and then cut chocolate chunks later. I tried both methods and each has their own merit; the trivet makes thinner chips, while you can size your own with the parchment-lined ones.
1/4 c. cocoa butter
1/4 c. unsweetened cocoa powder, or carob powder
1 1/2 T. pure maple syrup
1 tsp. chocolate extract, optional
pinch of espresso powder
Fill a small pot with an inch of water and heat it over medium heat (or create a double boiler). Add the cocoa butter and syrup into a very clean mason jar. Place the jar into the water and melt the butter.
Once the cocoa butter and syrup is completely melted, remove the jar from the water and stir in your other ingredients. If the mixture seems a little chunky, add a little melted coconut oil to the mixture and stir.
Pour/smear the chocolate sauce on the trivet or parchment paper. Freeze the chocolate chips for 1-2 hours, until they are solid and set. These chips keep best in the fridge, but use them (and eat them) as you would normally.
I think they turned out pretty well and I would do it again - especially since I have all of the ingredients now!