Chai Spiced Chocolate Recipe - Kosher

Servings: 8
Yield: ~16 small squares or 1 standard chocolate bar (~150g)
Prep Time: 15 minutes
Cook Time: 10 minutes (plus cooling)
Difficulty: Easy-Moderate
Cooking Vessel: Double boiler or heatproof bowl over saucepan

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Ingredients

• 150g high-quality kosher dark chocolate (70% cocoa recommended)

• 2 tbsp unsalted kosher butter or coconut oil

• 1 tsp ground cinnamon

• ½ tsp ground cardamom

• ½ tsp ground ginger

• ¼ tsp ground cloves

• ⅛ tsp ground black pepper

• 1 pinch ground nutmeg

• 2 tbsp honey or agave syrup (optional, for sweetness)

• ½ tsp vanilla extract (optional)

• A pinch of kosher salt

• Optional toppings: toasted nuts, cacao nibs, or dried rose petals

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Instructions

1. Prepare your vessels:
   Set up a double boiler by placing a heatproof bowl over a saucepan of simmering water. Ensure the bottom of the bowl doesn’t touch the water.

2. Melt the chocolate:
   Add chocolate and butter (or coconut oil) to the bowl. Stir occasionally until smooth and fully melted.

3. Add the chai spices:
   Mix in cinnamon, cardamom, ginger, cloves, black pepper, nutmeg, and kosher salt. Stir to combine evenly.

4. Sweeten & flavor (optional):
   Add honey or agave syrup and vanilla extract if desired. Stir until fully incorporated. Taste and adjust sweetness or spice levels.

5. Pour into mold:
   Line a small baking dish (approx. 6x6 inches) with parchment paper. Pour the chocolate mixture evenly and smooth the top with a spatula.

6. Add toppings:
   Sprinkle optional toppings like toasted nuts, cacao nibs, or rose petals for extra flavor and texture.

7. Set chocolate:
   Refrigerate for 1–2 hours or until firm.

8. Serve:
   Remove from mold, cut into squares or break into pieces, and enjoy! Store in an airtight container in the fridge for up to 2 weeks.

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Nutritional Information (per 2-square serving)

• Calories: 120 kcal

• Fat: 9 g

• Saturated Fat: 5 g

• Carbohydrates: 8 g

• Sugars: 5 g

• Protein: 1 g

• Fiber: 2 g

(Values approximate; varies with chocolate and toppings used)

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Dietary Adaptations

• Dairy-free/Vegan: Use coconut oil instead of butter, and agave syrup instead of honey.

• Sugar-free: Use a sugar-free chocolate and skip honey/agave syrup.

• Nut-free: Avoid toppings with nuts; cacao nibs are a safe alternative.

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Tips & Troubleshooting

• Avoid seizing: Ensure no water touches the chocolate while melting. Even a drop can make it grainy.

• Smooth chocolate: Stir gently and consistently while melting to prevent lumps.

• Flavor balance: Start with smaller amounts of spices and adjust to taste to avoid overpowering the chocolate.

• Shiny finish: Optional: stir in a teaspoon of vegetable glycerin for a glossy finish.

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Serving Suggestions

• Pair with kosher tea or chai latte for a harmonious flavor experience.

• Use as a topping for kosher desserts like brownies or ice cream.

• Gift in small jars or wrap in parchment for holiday treats.

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Notes

• Chai spices can be adjusted to your preference; cardamom and cinnamon are most important.

• This chocolate works well both as bars and bite-sized pieces for snacking.

• Storing in the fridge helps maintain texture in warmer climates but bring to room temperature before serving for best flavor.

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