I first came across the idea of using a silicone potholder also called a “trivet” as a chocolate chip mold in a Facebook group conversation a while back. And finally gave it a shot. It was too easy!! And I love making my own chocolates, because I can make them *dairy-free* *soy-lecithin free* *gluten-free* and *refined-sugar free*. And seriously, it’s so easy! And homemade chocolate chips taste even better then store bought, especially if you use pure cacao butter as the base! If you don’t have any cocoa butter on hand, you can easily use coconut oil instead, they will just melt in your mouth even easier. These do-it-yourself Chocolate chips taste fabulous over or in any dessert!
And even if you only make these chocolate chips once or twice, you can always use your chocolate chip mold as the potholder it was originally intended for. Talk about a useful kitchen gadget, part potholder part chocolate chip mold! Pictured below is the honeycomb trivet I used to make my chocolate chips, but you can use any style of silicone trivet you’d like. I know you can also find these silicone trivets in grocery stores, and a reader reported she has seen them at “99 cent stores”, but of course you can easily order them on amazon too.
Looking for more info on starting a dairy-free, vegan diet, check out this VeganLiftz website.
Make Your Own Chocolate Chips
- 3 Tablespoons cacao butter or use coconut oil
- 6 Tablespoons cacao powder or use cocoa powder
- 2 Tablespoons maple sugar crystals (or coconut sugar crystals, maple syrup, or a few drops stevia - see note below about honey*)
If using maple sugar you can grind it in a coffee grinder for a few seconds to make smoother chocolate chips. If you don't have a coffee/spice grinder, just skip this step.
Heat up 1 to 2 inches of water in a small sauce pan on the stove top, over medium/low heat.
Put the cacao butter (or coconut oil) into a mixing bowl and set the mixing bowl over the saucepan with water to create a "double boiler". You mixing bowl will need to be wider than the opening of your saucepan to rest on top. (Note: be very careful not to let any drops of water get into the chocolate sauce or it will cause it to seize up = not good.)
Remove bowl from heat when the cacao butter is fully melted. Stir in cacao powder and maple sugar into melted cacao butter. Stir well until you have a nice smooth chocolate sauce.
Lay the silicone trivet on top of a large plate, small cookie sheet, or cutting board. Spoon the melted chocolate over the trivet, filling all the holes in the trivet as you go.
Transfer the trivet (set on top of the cookie sheet or cutting board) into the freezer to chill for 30 minutes to an hour.
Once the chocolate has fully chilled and firmed up. Take the trivet out of the freezer, hold it over a bowl, and push all of the chocolate chips out. I find it helps to pull/stretch the trivet at each end to help loosen the chips. It should go pretty quick!
Be sure to store your homemade chocolate chips in a cool place (if you used coconut oil they will need to be stored in the fridge or freezer) If made with cacao butter and maple sugar crystals they will hold up better at room temp, though I still store the bulk of them in the fridge.
You can use the chocolate chips in chocolate chips cookies or sprinkle them over your favorite dessert like my favorite No-Churn Ice Cream Recipe that is ready in Five Minutes!! Click ice cream image for the recipe!
Note: these chocolate chips may get a little more "melty" in cookies than store bought chips, but once the cookies cool the chips firm back up.
Update 9/9/15 – Optional: 1 to 2 Tablespoons of arrowroot starch for a firmer chocolate (suggested to me by Donna at First Five Faves – I can’t personally eat starches, but it sounds like it works for a firmer baking chocolate – let me know if you try it! Donna uses 2 Tablespoons and the Unrefined Kitchen uses 1 Tablespoon of the starch in their baking chocolate)
*Feel free to adjust the sweetener to your own liking. I personally love the way maple sugar crystals works in this recipe! The dried pure maple sugar makes a firmer chocolate that stays firmer at room temp. But liquid maple syrup will work too! You can also use (ground) coconut sugar crystals to create a firmer chocolate. Or google how to properly “temper” chocolate, (which I don’t normally bother doing).
*Honey: I just find overall honey doesn’t integrate with chocolate as well as maple sugar or maple syrup, but if honey is all you have, you can try using it. You might find the chocolate chips to be just a bit softer and stick to the mold a little more, when using honey.
Use your homemade chocolate chips in my favorite low-carb chocolate chip cookie recipe!
These chocolate cookies are gluten-free, paleo, nut-free, & dairy-free too!
Shared at: Gluten Free Wednesdays + Allergy Free Wednesdays + MommyOnDemand Link Party + Foodie Friday + Buns in My Oven + Sweet and Savoury Sundays + The Creative Collection Link Party + It’s a Bouquet of Talent Linky Party + Monday Funday Link Party + Bloggers Brag Pinterest Party + Happy Healthy Green Natural Party Blog Hop + Gluten Free Friday + Simply Natural Saturdays + Sunday Fitness and Food + The Alder Collective