Vanilla Bean Chocolate Recipe - Kosher 

Overview

Servings: 12
Yield: About 1 pound (16 ounces) chocolate (approximately 12 bars or 24 squares)
Prep Time: 15 minutes
Cook Time: 10 minutes
Cooling Time: 30–60 minutes
Difficulty: Easy
Cooking Vessel: Double boiler (or heatproof bowl over saucepan), silicone spatula, chocolate mold or parchment-lined baking sheet

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Ingredients (All Certified Kosher)

• 16 ounces high-quality kosher dark or semi-sweet chocolate (chopped)

• 1 whole kosher-certified vanilla bean (or 1½ teaspoons pure kosher vanilla bean paste)

• 1 tablespoon kosher pareve cocoa butter (optional, for smoother texture)

• Pinch of kosher salt (optional, enhances flavor)

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Instructions

1. Prepare the Vanilla

• Split the vanilla bean lengthwise using a sharp knife.

• Scrape out the seeds with the back of the knife. Set aside.

2. Melt the Chocolate

• Fill the bottom of a double boiler with 1–2 inches of water and bring to a gentle simmer.

• Place chocolate (and cocoa butter, if using) in the top bowl.

• Stir gently until fully melted and smooth. Avoid water contact.

3. Add Vanilla

• Remove from heat.

• Stir in the vanilla seeds (or vanilla paste) and salt.

• Mix thoroughly to distribute evenly.

4. Mold & Set

• Pour melted chocolate into molds or spread evenly onto parchment.

• Tap molds gently to remove air bubbles.

• Let set at room temperature for 1–2 hours or refrigerate 30–60 minutes until firm.

5. Unmold & Store

• Remove from molds.

• Store in an airtight container at cool room temperature for up to 2 weeks.

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Nutritional Information (Approximate per serving)

• Calories: 170

• Fat: 12g

• Saturated Fat: 7g

• Carbohydrates: 14g

• Sugar: 11g

• Protein: 2g

• Fiber: 2g

• Sodium: 5mg

(Nutritional values will vary depending on chocolate brand used.)

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Dietary Adaptations

• Dairy-Free (Pareve): Use certified pareve dark chocolate.

• Vegan: Ensure chocolate and vanilla paste are vegan-certified.

• Sugar-Free: Substitute with kosher sugar-free chocolate.

• Low-Sodium: Omit added salt.

• Gluten-Free: Naturally gluten-free; verify certifications.

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Tips & Troubleshooting

• Chocolate Seizing: If chocolate becomes grainy, a drop of warm cocoa butter may help smooth it. Avoid adding water.

• Bloom (White Streaks): Caused by temperature fluctuations. Safe to eat but avoid refrigeration after setting.

• Stronger Vanilla Flavor: Allow melted chocolate to sit 2–3 minutes after adding seeds before molding.

• Shiny Finish: Proper tempering improves snap and gloss (optional advanced step).

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Serving Suggestions

• Break into rustic shards for elegant dessert boards.

• Pair with fresh berries and espresso.

• Shave over pareve whipped topping or dairy-free ice cream.

• Package in decorative bags for kosher holiday gifts.

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Notes

• Use high-quality vanilla beans for the best aromatic flavor.

• Madagascar vanilla beans provide a classic creamy profile; Tahitian beans offer floral notes.

• Always check kosher certification symbols on chocolate and flavoring products.

• This recipe works beautifully as a base for adding nuts, dried fruit, or spices.

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