Dark Chocolate (70% Cocoa) Recipe – Kosher
A rich, smooth, dairy-free dark chocolate made with kosher-certified ingredients. This recipe produces a balanced 70% cacao dark chocolate suitable for eating plain, molding, or using in desserts.
Yield
Approximately 1 pound (16 ounces) finished chocolate
Makes 4 standard 4-oz chocolate bars
Servings
16 servings (1 oz per serving)
Prep Time
20 minutes
Cook Time
15 minutes
Cooling / Setting Time
1–2 hours (room temperature or refrigerated)
Total Time
Approximately 2 hours 30 minutes
Difficulty
Intermediate (requires temperature control)
Cooking Vessel / Equipment
Double boiler (or heatproof bowl over saucepan)
Candy thermometer (recommended)
Silicone spatula
Chocolate bar molds or parchment-lined pan
Fine mesh sieve (optional for smoothness)
Ingredients (All Kosher Certified)
8 oz (227g) unsweetened cocoa liquor (or 100% cacao baking chocolate)
4 oz (113g) food-grade cocoa butter
4 oz (113g) powdered sugar (sifted)
1 teaspoon pure vanilla extract (optional)
1/8 teaspoon fine sea salt
Ensure all ingredients bear reliable kosher certification.
Instructions
1. Melt the Cocoa Base
Fill the bottom of a double boiler with 1–2 inches of water and bring to a gentle simmer.
Place cocoa liquor and cocoa butter in the top bowl. Stir continuously until fully melted and smooth. Do not allow water to touch the chocolate.
Target temperature: 110–115°F (43–46°C)
2. Incorporate Sweetener
Sift powdered sugar to prevent graininess.
Slowly add sugar to melted chocolate, whisking continuously to prevent clumping.
Add salt and vanilla (if using).
Continue stirring until mixture is smooth and glossy.
3. Temper the Chocolate (Critical for Snap & Shine)
Remove from heat.
Cool chocolate to 82–84°F (28–29°C) while stirring gently.
Then rewarm slightly to 88–90°F (31–32°C).
This ensures proper crystal formation for a firm snap and glossy finish.
4. Mold and Set
Pour tempered chocolate into molds.
Tap gently to release air bubbles.
Allow to set:
At room temperature: 1–2 hours
ORRefrigerate: 20–30 minutes (avoid condensation)
Once firm, unmold carefully.
Nutritional Information (Per 1 oz Serving – Approximate)
Calories: 170
Fat: 14g
Saturated Fat: 9g
Carbohydrates: 12g
Sugar: 10g
Fiber: 2g
Protein: 2g
Sodium: 5mg
Values will vary depending on exact cocoa percentage.
Dietary Adaptations
Dairy-Free / Pareve:
This recipe is naturally pareve if all ingredients are certified pareve.
Sugar-Free Option:
Replace powdered sugar with powdered monk fruit or erythritol blend.
Vegan:
Already vegan if vanilla extract is plant-based and sugar is bone-char free.
Higher Cocoa (85% Dark):
Reduce sugar to 2 oz for deeper bitterness.
Tips & Troubleshooting
Chocolate Looks Dull?
It was not properly tempered. Re-melt and temper again.
Grainy Texture?
Sugar was not sifted or did not fully dissolve. Use powdered sugar only.
Chocolate Seized (Thick and Clumpy)?
Moisture entered the chocolate. Even a drop of water can cause seizing.
White Streaks (Bloom)?
Temperature fluctuation during cooling. Store in a cool, dry place (60–70°F).
Serving Suggestions
Break into shards and serve with fresh berries
Pair with kosher red wine
Shave over pareve whipped cream
Chop into chunks for cookies
Melt for chocolate-dipped fruit
Notes
Always verify kosher certification, especially for cocoa butter and vanilla.
Store in airtight container away from heat and humidity.
Shelf life: 6–12 months if properly stored.
Ideal storage temperature: 65°F with low humidity.
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