Chocolate with coconut oil

[Thor]

Here's my latest recipe:

Mix one cup of cocoa powder, a quarter (or an eighth)  teaspoon salt, a tablespoon vanilla extract, a half to a whole dropperful of stevia extract, a half-cup of liquified coconut oil (I had to put the jar in some hot water to liquify the oil), and stir well. Then add a cup of coconut milk  and stir. It will usually solidify at this point, if you like it with a rougher texture you can spoon it onto a plate with plastic wrap on it and refrigerate. I have lately been gently reheating the mixture in a double boiler arrangement to liquify it again, then mix well and let cool a bit, then spoon dollops onto the plate covered with plastic wrap. That way (reheating) causes it to be smoother, very much like milk chocolate but you have to keep it cold or it will get goopy. I prefer it this way to adding any other thickeners.

Mr. Premise, great recipe. I made some more today. 

However, I am wondering if there is a reason that you don't just melt the coconut oil in a sauce pan and when it has liquefied, then add stevia (or xylitol, as I use), vanilla extract and cocoa powder. This enables everything to dissolve nicely. I then pour it into a small dish that I put in the fridge and it's sort of like heavenly chocolate fudge.

[Mr. Premise]

Here's my latest recipe:

Mix one cup of cocoa powder, a quarter (or an eighth)  teaspoon salt, a tablespoon vanilla extract, a half to a whole dropperful of stevia extract, a half-cup of liquified coconut oil (I had to put the jar in some hot water to liquify the oil), and stir well. Then add a cup of coconut milk  and stir. It will usually solidify at this point, if you like it with a rougher texture you can spoon it onto a plate with plastic wrap on it and refrigerate. I have lately been gently reheating the mixture in a double boiler arrangement to liquify it again, then mix well and let cool a bit, then spoon dollops onto the plate covered with plastic wrap. That way (reheating) causes it to be smoother, very much like milk chocolate but you have to keep it cold or it will get goopy. I prefer it this way to adding any other thickeners.

Mr. Premise, great recipe. I made some more today. 

However, I am wondering if there is a reason that you don't just melt the coconut oil in a sauce pan and when it has liquefied, then add stevia (or xylitol, as I use), vanilla extract and cocoa powder. This enables everything to dissolve nicely. I then pour it into a small dish that I put in the fridge and it's sort of like heavenly chocolate fudge.

No reason. Just the way it developed. Your way sounds good. I'll give it a try next time.

[Hesper]

I've made this over a dozen times now and modified my original recipe to have 1 full cup coconut milk. And I've reduced the stevia I use to just at the threshold of sweetness. This is a great way to eat coconut oil.

Oh definitely!  When I was grocery shopping the other day I was inspired to make cookies using pretty much the same recipe you've created, but I added golden raisins and haven't used any coconut milk.  The raisins really add a wonderful burst of flavor though.  I agree, this is an amazing way to get coconut oil!

[Galaxia2002]

I would give a chance to soy lecithin as emulsificant. The problem with soy is the protein not  the lecithin (Phosphatidylcholine/serine) at least I didn't read that contains any anti-nutrient in it and in fact is recommended to enhance fat absorption and it is a cell membrane constituent.

[anart]

I would give a chance to soy lecithin as emulsificant. The problem with soy is the protein not  the lecithin (Phosphatidylcholine/serine) at least I didn't read that contains any anti-nutrient in it and in fact is recommended to enhance fat absorption and it is a cell membrane constituent.

Soy is never recommended - see this thread for a start - http://cassiopaea.org/forum/index.php?topic=6282.msg43183#msg43183

[Galaxia2002]

I would give a chance to soy lecithin as emulsificant. The problem with soy is the protein not  the lecithin (Phosphatidylcholine/serine) at least I didn't read that contains any anti-nutrient in it and in fact is recommended to enhance fat absorption and it is a cell membrane constituent.

Soy is never recommended - see this thread for a start - http://cassiopaea.org/forum/index.php?topic=6282.msg43183#msg43183

thank you Anart!  I  had already read that thread and researched on my own but what  I did not know was that soy lecithin may also contain phytosterols. That is a fact that is not very widespread, but I can  got the information on the net.

[SolarMother]

Here is another version of 'death by chocolat-coconut" inspired by all the mouth watering posts in this thread--Thank you!

I melted over low heat about 1/3 cup coconut oil, then I added only 2 tbsp raw cocao powder (pure organic stuff made by Dagoba) it doesn't take much--then what fun to add vanilla extract and a few drops orange extract and stir it up all the while taste testing, of course. Finally I added creamy coconut milk, about 3/4-1 cup or until desired consistency of a thick chocolat sauce.
Since it was like hot chocolat fudge topping I poured some on some shortbread!  It's something you could eat while watching the movie 'Chocolat' and not feel like she is outdoing you in her chocolattier shoppe!
The remainder will go into the fridge and will become fudge, with added chopped walnuts. I can see how one can go crazy-good with this fun recipe and add things like pitted dates and such...!

[HowToBe]

Here's my latest recipe:

Mix one cup of cocoa powder, a quarter (or an eighth)  teaspoon salt, a tablespoon vanilla extract, a half to a whole dropperful of stevia extract, a half-cup of liquified coconut oil (I had to put the jar in some hot water to liquify the oil), and stir well. Then add a cup of coconut milk  and stir. It will usually solidify at this point, if you like it with a rougher texture you can spoon it onto a plate with plastic wrap on it and refrigerate. I have lately been gently reheating the mixture in a double boiler arrangement to liquify it again, then mix well and let cool a bit, then spoon dollops onto the plate covered with plastic wrap. That way (reheating) causes it to be smoother, very much like milk chocolate but you have to keep it cold or it will get goopy. I prefer it this way to adding any other thickeners.

I made a rough test batch of this. A heaping tablespoon of coconut oil in a measuring cup was melted in the microwave on the "defrost" setting. I added to that a couple pinches of salt, two heaping tablespoons of cocoa powder, and some xylitol. Then I mixed in two heaping tablespoons of coconut milk that had chilled and thickened in the fridge. As I mixed with a spoon, the whole mixture thickened and became sort of like a chocolate mousse (and had a similar taste!). I spooned some onto a plastic covered plate, and melted what remained in the microwave. I spooned that onto the plastic and made a few disks. It's all cooling in the freezer now. We'll have these tomorrow and report the result! Thanks bunches for the recipe! 

[HowToBe]

Ok, results are in! At room temperature the stuff has the consistency of pudding or chocolate mousse depending on whether you heat it or not. I'm interested if anyone finds a way to harden the stuff, but it's great as-is!

EDIT: here are some pictures! They didn't harden, but we scraped it up with spoons, and it was goood! 

[Mr. Premise]

I just harden it by keeping it refrigerated.

[HowToBe]

Putting this batch in the freezer didn't even quite do the trick. It was pretty soft. I've tried making another batch with more coconut oil. The freezer gave it a more fudge-like consistency (as opposed to pudding-like), which is probably good enough.

[Mr. Premise]

Putting this batch in the freezer didn't even quite do the trick. It was pretty soft. I've tried making another batch with more coconut oil. The freezer gave it a more fudge-like consistency (as opposed to pudding-like), which is probably good enough.

That's odd because my batches get firm when just refrigerated. Maybe add a little more cocoa powder.

[Kaigen]

  wow this pictures looking delicious 

[Aya]

Today I tried Mr. Premise's recipe. It turned out to be really thick and rich chocolate. 
I put everything in 1 cup ratio. (one cup of organic cacao powder, extra virgin organic coconut oil, and coconut milk.) And I added some salt, vanilla extract and xylitol. Unfortunately I could not find organic coconut milk so I used regular one for milk.

I also made "chai". I brewed black tea with cardamon, clove, and cinnamon stick. I poured some coconut milk.
The question is, is it okay to drink some tea?? I remember from the "Lights Out" that we supposed not to drink tea (or anything contain caffeine) after 1pm. I do not drink coffee but I still drink tea time to time. I also want to know if those spices can be the cause of inflammation. I still haven't done the Utra Mind Solution Detox so I have not tested them at all. Are they something that we have to test on the diet?   

[Gertrudes]

I also made "chai". I brewed black tea with cardamon, clove, and cinnamon stick. I poured some coconut milk.
The question is, is it okay to drink some tea?? I remember from the "Lights Out" that we supposed not to drink tea (or anything contain caffeine) after 1pm. I do not drink coffee but I still drink tea time to time. I also want to know if those spices can be the cause of inflammation. I still haven't done the Utra Mind Solution Detox so I have not tested them at all. Are they something that we have to test on the diet?   

Hi Aya,

Black tea has a (small, I think) amount of caffeine, but you can still drink herbal tea as you get closer to bed time, there's plenty of variety for herbal teas so I think you won't have a problem finding a few that you like.

Regarding spices, the ones you have mentioned aren't, as far as I'm aware, within the list of the most allergenic ingredients. Having said that, it's probably still a good idea to test each as each body is different and you might react to something apparently harmless.

Hope this helps.