Some time ago I made some really yummy (and really easy) homemade chocolates… and now that I feel pretty comfortable with it, when I have all the messy ingredients on hand, I will just make a big project out of it and play with a few different flavors at one time. Recently I made three different flavors… with three very different results.
Crunchy Pecan Chocolates
For these candies I used the basic chocolate recipe (see the link above, just subtract the cinnamon and coconut) but omitted the agave, and substituted coconut sugar. Coconut sugar is very granular (think round sand), not crystalline like sugar. I was hopeful that adding it to the cacao butter while still heating would melt it a bit, but it never totally dissolved. But it lent a slightly crunchy texture alongside the pecans that was quite yummy. Now I just need to figure out how to make some caramel to make classic ‘turtles.’
Maca Maple Chocolates
For this *amazing* flavor combination I used the basic chocolate recipe and simply added 2 tbsp maca powder and about 1/2 tsp maple flavoring to the melted cacao butter. These were delicious, but I smell like pancakes every time I eat them! The maple flavor is subtle as a taste, but the scent clings to your skin for a really long time… like until bedtime, even after a shower! Delicious, but not ideal…
Peppermint & Spearmint Chocolates
I used the basic chocolate recipe (cacao butter, cacao, and agave) and added about 10 drops pure peppermint oil, and then about 15 drops pure spearmint oil (because I ran out of peppermint…). The result was a little bit like toothpaste, and the chocolates are sitting in my fridge in the ‘too expensive to throw away, but will only eat as a last resort’ limbo. Not so much…