Lexi Webster
Making chocolate from scratch is a fun and rewarding experience, and with Australia's vibrant craft chocolate scene, it's easier than ever to get started. While making chocolate from raw cacao beans can be challenging and expensive, there are alternative methods and recipes to create delicious treats. From using cocoa powder and butter to create a thick paste, to experimenting with sweeteners and natural flavours, anyone can make chocolate at home with the right tools and ingredients. So, why not give it a go and create your own unique chocolatey masterpiece?
| Characteristics | Values |
|---|---|
| Ingredients | Cocoa beans/powder, sugar or natural sweeteners, cocoa butter, milk, vanilla, cinnamon, mint chips, coconut, nuts, dried fruits, cloves |
| Moulds | Shaped moulds or other containers |
| Refrigeration | Refrigerate for at least six hours or until the chocolate hardens |
| Consistency | For a firmer finish, use thinner layers, less water, or cocoa butter instead of dairy butter |
| Flavour | Add raisins, nuts, and coconut just before pouring the mixture into moulds |
| Health | Dark chocolate with high cocoa concentrations can be beneficial if eaten in moderation |
| Raw chocolate | Raw cacao powder, coconut oil, and natural sweeteners like dates and prunes |
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What You'll Learn
Making chocolate from scratch
Ingredients
The most important ingredient for making chocolate is cocoa. You can use either cocoa beans or cocoa powder. If you're using cocoa beans, you'll need to roast and grind them, which requires some special equipment. Cocoa beans are not easy to find in local shops in Australia, as cacao plants are not native to the country. However, if you're determined to use cocoa beans, you can try sourcing them from overseas.
For a smoother and sweeter chocolate, you can use cocoa powder. This is more readily available and can be found in most supermarkets. You can also add other ingredients to enhance the flavour and texture of your chocolate, such as:
- Sweeteners: Sugar, honey, maple syrup, agave syrup, or stevia.
- Dairy: Milk powder (coconut, soy, or rice milk powder for a vegan option).
- Fats: Coconut oil or cacao butter. Coconut oil gives a wonderful flavour, but chocolate made with it will need to be stored in the fridge as it will be quite melty at room temperature. Cacao butter will give your chocolate a more stable texture.
- Flavourings and toppings: A pinch of salt, espresso powder, oil-based extracts (mint, orange, or vanilla), spices (cinnamon, cardamom, or chilli), orange zest, nut butter (peanut butter, almond butter, or hazelnut), nuts, seeds, dried fruit, coconut flakes, or crushed biscuits.
Method
- Melt your chosen fat (coconut oil or cacao butter) over low heat in a saucepan or in the microwave.
- Stir in the cocoa powder until well blended. You can also add any sweetener and dairy at this stage and mix until you have a smooth paste.
- Add in any flavourings and stir again. Popular choices include cinnamon, cayenne pepper, and orange zest.
- Pour the mixture into moulds or a lined shallow baking dish. If using moulds, ensure they are made of silicone or another non-porous material to avoid causing the chocolate to seize.
- Refrigerate for at least six hours or until the chocolate has hardened.
- Enjoy your homemade chocolate! Store any leftovers in an airtight container in the fridge.
Tips
- If you want to make milk chocolate, add 2 tablespoons of milk powder to your mixture.
- Avoid using wooden or porous utensils as they can hold onto moisture and cause the chocolate to seize.
- If you want to add toppings, sprinkle them over the melted mixture before refrigerating.
- To avoid bloomed chocolate (white streaks and dullness), let it cool at room temperature before chilling.
- For a firmer snap and a more stable texture, temper your chocolate.
- If you want to make raw chocolate balls, roll the mixture into balls and coat them in coconut before refrigerating.
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Using moulds
Before you start, ensure your moulds are clean and dry. If you're making filled chocolates, you'll need to decide whether you want a solid chocolate base or a hollow shell. For solid chocolates, simply pour your chocolate into the mould and tap it gently on the bench to remove any air bubbles. Place the mould in the fridge for at least six hours, or until the chocolate has hardened.
For hollow chocolates, you'll need to temper your chocolate. This process involves melting and cooling the chocolate to specific temperatures, which ensures a glossy finish and a smooth texture. First, melt two-thirds of your chocolate over a saucepan of simmering water, stirring continuously. Once melted, remove from the heat and add in the remaining chocolate, stirring until it has melted and the mixture has cooled to around 31°C (88°F).
Next, pour the tempered chocolate into your moulds, tapping them gently to remove any air bubbles. Turn the moulds over and let the excess chocolate drip out. Place the moulds in the fridge for a few minutes until the chocolate has set. Carefully remove the chocolate shells from the moulds, then fill them with your chosen ganache, caramel, or nut butter. Finally, seal the chocolates by piping a small amount of tempered chocolate onto the edges of the shells and replacing them in the mould. Return to the fridge to set completely.
With moulds, you can create chocolates in fun shapes, add fillings and flavourings, and even decorate them with nuts, dried fruits, or coconut. Experiment with different types of moulds and get creative with your chocolate creations!
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Adding sweeteners
When making chocolate, you'll need to add a sweetener unless you're going for a 100% strength chocolate, which would be very bitter. Sugar is the most common sweetener, and you should aim for around 20% sugar for a bittersweet type of chocolate. However, there are plenty of alternatives to white sugar that you can use if you're looking for a healthier recipe. Raw sugar, organic honey, stevia, and maple or agave syrup are all great substitutes.
If you're making chocolate from scratch, you'll need to mix your sweetener with cocoa powder and butter to form a thick paste. Heat a saucepan of water to a simmer, then immerse the cocoa mixture in the heated water and bring back to a simmer. Remove the heated cocoa mixture and transfer it to a bowl. Combine the sugar and salt, and add this to the cocoa mixture.
Cocoa butter is another important ingredient that will make your chocolate creamier and give it a professional feel. It's best to use around 10-20% of the total mass of your recipe.
You can also add natural flavours to your chocolate, such as vanilla, cinnamon, mint chips, coconut, nuts, dried fruits, or cloves. If you're adding ingredients like raisins, nuts, or coconut, add them to the finished mixture just before pouring it into moulds.
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Australian chocolate makers
The process of making chocolate from scratch is challenging, time-consuming, and expensive. However, Australia has seen a growing number of craft chocolate makers, with almost forty "bean-to-bar" chocolate producers across the country as of 2023. These makers are part of a global "bean-to-bar" movement that emphasises small-batch production and the use of high-quality ingredients to create a diverse range of flavours.
One of the earliest Australian adopters of craft chocolate was Zokoko Chocolate in Sydney, established in 2007. Other notable Australian bean-to-bar chocolate makers include Loving Earth, which makes chocolate from unroasted cacao beans, and Haigh's, which produces some of its chocolate from beans on an industrial scale.
In Western Australia, Jacqui and Josh Bahen of Bahen & Co. apply their winemaking expertise to chocolate-making, focusing on fine beans and traditional machinery. Birdsnake Chocolate in Melbourne uses transparently traded cacao and is known for its fun collaborations and innovative treats.
The craft chocolate scene in Australia is vibrant and exciting, with local makers showcasing their creativity and passion. Supporting these local businesses helps sustain their growth and ensures a diverse and flavourful chocolate landscape.
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Chocolate courses
Australia has a variety of chocolate-making courses for all ages and skill levels. For instance, the Yarra Valley Chocolaterie & Ice Creamery offers popular Junior Chocolatier classes for kids aged 6-14, as well as Taste & Create sessions and Chocolate Discovery workshops for adults.
The Australian Patisserie Academy offers courses for beginners, hobbyists, and professionals. Their chocolate courses teach students to temper couverture chocolate, create moulded chocolates, and explore modern trends in chocolate-making. The Academy's expert team includes award-winning pastry chefs, chocolatiers, and artisan bakers who bring global experience to every class.
Le Cordon Bleu in Adelaide, Melbourne, and Sydney has also held chocolate workshops where participants learn about the history and production of chocolate and receive a 'cooking with chocolate' demonstration by a Chef de Pâtisserie.
Lindt CHOCOLATERIA offers exclusive, private chocolate courses where participants create their own chocolate bars and decorate pralines under the guidance of a Lindt Master Chocolatier. During the course, participants learn interesting facts about cocoa and cocoa cultivation.
Savour School in Melbourne offers online baking classes created and presented by internationally acclaimed chocolatier and pastry chef Kirsten Tibballs. The online class library offers unlimited access to dessert-making inspiration and knowledge.
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Frequently asked questions
The most important ingredient is cocoa, which can be used in the form of cocoa beans or cocoa powder. Other ingredients include honey, vanilla extract, cinnamon, and coconut oil or butter.
You will need a way to melt your ingredients, such as a microwave or saucepan. You will also need moulds to shape your chocolate, such as a silicone mould or ice cube tray.
First, melt your coconut oil or butter in a microwave or saucepan. Next, gradually stir in your cocoa powder, honey, and any additional ingredients. Pour the mixture into your moulds and place in the freezer or refrigerator until set.
