Description
Delight in this rich and creamy Dairy Free Chocolate recipe that yields a smooth, velvety vegan milk chocolate. Made with cacao liquor or roasted cacao nibs, cacao butter, and dairy-free coconut milk powder, it’s a luscious treat free from dairy and refined ingredients, perfect for vegan and dairy-sensitive chocolate lovers.
Ingredients
Scale
Chocolate Base
- 6.3 oz cacao liquor (cacao paste) or 1 ½ cups cacao nibs (see method 2)
- 8 oz cacao butter
Dairy-Free Milk Powder and Sweetener
- 1 cup dairy-free coconut milk powder (available in most Asian speciality shops)
- 1 cup powdered sugar (confectioner’s/icing sugar) or finely ground coconut sugar (see notes)
Flavorings and Salt
- 1 vanilla pod
- ½ teaspoon Himalayan pink salt
Instructions
- Prepare Molds and Vanilla: Lay out silicone molds on trays for easy transfer to the fridge later. Cut the vanilla pod in half lengthwise and scrape out the seeds with the back of a knife. Set the seeds aside and discard or reserve the pod for flavoring other recipes.
- Melt Cacao Liquor and Butter: Place cacao liquor and cacao butter in a large heat-resistant bowl set over a saucepan of simmering water (bain-marie). Ensure steam gently melts the ingredients without the water touching the bowl. Avoid any water splashing into the mixture as it would cause seizing.
- Incorporate Sugar and Milk Powder: Remove bowl from heat. Whisk in powdered sugar until fully incorporated. Add the coconut milk powder, Himalayan pink salt, and vanilla seeds, whisking thoroughly to combine evenly.
- Temper Chocolate (Step 1): Return bowl to the bain-marie and insert a kitchen thermometer. Heat chocolate mixture to 50°C (122°F). Remove from heat and strain through a fine sieve into a clean, dry medium bowl to eliminate lumps and prevent water contamination.
- Temper Chocolate (Step 2): Place the bowl over an ice water bath, stirring gently with a spatula until chocolate cools to 28°C (82.4°F).
- Temper Chocolate (Step 3): Return bowl to bain-marie and heat chocolate back up to 30°C (86°F) for perfect tempering and shine.
- Pour and Set: Pour tempered chocolate evenly into silicone molds. Refrigerate for at least 20 minutes until set. Once firm, remove chocolates from the molds, wrap in baking paper, and store in an airtight container in the fridge for up to 2 weeks.
- Alternative Method – Roast Nibs: Preheat oven to 120°C (248°F). Spread cacao nibs on a baking tray lined with silicone or parchment paper. Roast for 10-12 minutes until lightly browned to release deeper flavor.
- Make Cacao Liquor: Immediately transfer warm roasted nibs into a high-speed blender with cacao butter (solid buttons or finely chopped). Blend thoroughly for about 5 minutes until a smooth, runny cacao paste forms. Pass through a fine-mesh sieve to remove any grit.
- Finalize Chocolate: Follow the same tempering, mixing, and molding steps outlined in method 1 starting from incorporating sugar and milk powder.
Notes
- Using finely ground coconut sugar instead of powdered sugar will create a slightly less sweet and more natural chocolate with a hint of caramel flavor.
- Ensure no water comes into contact with the chocolate mixture while melting and tempering to prevent seizing.
- Tempering the chocolate correctly is key to a smooth texture and a glossy finish with a crisp snap.
- Store finished chocolates in the fridge to maintain freshness and texture.
- The alternative method allows you to make your own cacao liquor from nibs if cacao liquor is unavailable.
