Comments on: Homemade Chocolate Chunks

By: Diana Davenport

Diana Davenport — Fri, 08 Apr 2011 09:30:16 +0000

Yes, please explain the agave thing.
I know all about fructose being “the worst thing for you” and all, but af ALL other natural sweeteners trigger things in my body that I don’t like – and I’m not going to eat any of the fake ones. So, being otherwise pretty well-informed, i trust my body as my own personal expert. So if that’s the reason, all due respect, I’ll forge ahead with my agave.
However, if it is some other reason, details would be nice to get pointed in the right direction to experiment. Thanks for your help.

By: Kaw

Kaw — Fri, 25 Feb 2011 19:05:21 +0000

Why is agave not recommended, please? Is it a taste issue, consistency issue or what exactly? Has anyone found a work-around whatever problem there is with agave?

By: Merry Christmas & What to Cook! :) | The Well Fed Homestead

Merry Christmas & What to Cook! :) | The Well Fed Homestead — Thu, 23 Dec 2010 16:26:02 +0000

[...] Homemade Chocolate "Chunks" (w/honey, no agave) to put in these Chocolate Cookies (w/honey, no sugar). [...]

By: Wardeh

Wardeh — Wed, 19 May 2010 15:13:20 +0000

I’d love to check out your recipe, Desi. Thanks for sharing it!

By: Desi

Desi — Wed, 19 May 2010 13:27:55 +0000

Hi!

I’ll definitely try these! I actually just made a recipe for homemade chocolate chunks too if you want to check out a very different approach: http://thepalatepeacemaker.com/2010/05/18/chocolate-chunks/

Thanks!
.-= Desi´s last blog post… Chocolate Chunks =-.

By: Dave

Dave — Sun, 13 Sep 2009 01:08:03 +0000

F.Y.I.
If you let the chocolate sit out at room temp to cool/dry they will not melt at room temp and possibly won’t melt in your hand! Cooling or freezing them forces stage 1 crystallization on the chocolate which prevents the chocolate from ever being able to not melt when at room temp! The warmer the temperature is when they are drying the longer it takes but that also means a higher stage of crystallization, which is ideal!

By: Wardeh

Wardeh — Mon, 06 Apr 2009 00:41:24 +0000

Adrianne, I hope this recipe will help you! It is tricky; boiling the honey makes the chocolate chunks chewy. But it is the only way I found to use a liquid sweetener in this type of chocolate. I am now experimenting making chocolate chunks using Rapadura (unrefined sugar cane).

I’m so sorry for the caffeine sensitivity! I’m sure it is good all around to avoid it, though, especially for yours and your daughter’s sanity! God bless your family!

By: Adrianne

Adrianne — Sun, 05 Apr 2009 19:54:42 +0000

I will try these tonight. Not only are we trying to avoid refined sugar, we are also gluten and casein free and I have to avoid caffeine- I am breastfeeding and my daughter is INCREDIBLY sensitive to caffeine. (No sleep for 2 days after one tiny bite of chocolate with no change in 14 months. Ugh.)

I experienced a miracle two weeks ago when I discovered WonderCocoa that is 99.7% caffeine free!!!! Only, most chocolate flavored desserts are made with (you guessed it) CHOCOLATE! (Not cocoa.) Now, I can make my own caffeine free chocolate chips!

I’m really hoping this will open up a whole bunch of recipe possibilities. Thanks!

By: Wardeh

Wardeh — Tue, 24 Feb 2009 21:04:35 +0000

Angelique, I am not sure if they melt or not. I think not, but it has been awhile since I’ve made them. They are on the “quirky” side, a little different than normal chocolate chunks, but we’ve enjoyed having them in baking. The more you boil the honey, the chewier the chocolate results. Play with it — and let me know how it goes!

By: Angelique Greetham

Angelique Greetham — Tue, 24 Feb 2009 17:11:43 +0000

Do they melt at room temp? Also could this be used in chocolate moulds? I’m excited to have chocolate again since I cut out sugar from my diet.