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Make Your Own Chocolate Chips

To make my favorite version of these homemade chocolate chips I use cacao butter, cacao powder & maple sugar crystals, as these have a rich deep chocolate taste and texture. My 2nd choice sweetener is maple syrup. I have also put alternate ingredients that may be easier for you to find next to each ingredient.
Course homemade chocolate chips
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Andrea Wyckoff

Ingredients

  • 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*)

Instructions

  1. 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.
  2. Heat up 1 to 2 inches of water in a small sauce pan on the stove top, over medium/low heat.
  3. 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.)
  4. 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.
  5. 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.
  6. Transfer the trivet (set on top of the cookie sheet or cutting board) into the freezer to chill for 30 minutes to an hour.
  7. 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!
  8. 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.
  9. 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!
  10. 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.

Recipe Notes

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.