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"Spekulatius-Flavored" Homemade Christmas Chocolate

DECEMBER 15, 2020

Christmas Is The Time To Share, Care and Give Back!

What do you think? In my opinion, there isn't any better time than Christmas to say "thank you" to your loved ones and surprise them with a little homemade gift. One of my absolute giveaway favorites are "Homemade chocolate bars". Not only are they super easy to make and require very little ingredient input, they are also super delicious and look like eye-candy (in 99% of the cases at least :)).

Ready for your own chocolate bar party? Read on!

Homemade Chocolate with Spekulatius-Spice
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What Do I Need To Make Chocolate At Home?

From an equipment and ingredient point of view, very little is needed. You can even substitute the chocolate moulds with parchment paper and a baking tin. Simply pour the melted chocolate on the covered baking tin and wait until cooled. Then break the chocolate into bite-size pieces. Et voila - you got your own, deliciously healthy homemade chocolate. If however, you want to go "pro" in the chocolate game, here are the chocolate moulds I used in the recipe (alternative with more shapes). 

Ingredient-wise I highly recommend you to use high-quality ingredients as you will taste the difference. Chocolate is made of such few ingredients that you really taste what you put in. Hence a high-quality and cacao butter and cacao powder make a huge difference flavor-wise. I used the following organic ingredients:

1. Cacao Butter 

2. Raw Cacao Powder

3. Nut Butter (You can use any organic nut butter brand. My favorite nut butters for chocolate bars are hazelnut and white almond butter)

4. Honey (Use any local raw honey you can find at a nearby farmer's market.)

Homemade chocolate cooling in their moulds
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Homemade chocolate with freeze dried raspberries
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Homemade chocolate with edible flowers
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How To Make Homemade Chocolate Bars

Homemade Chocolate is prepped in a very easy process. Basically what you do is melt the cacao butter, which is solid at room temperate, very slowly. The raw cacao butter shouldn't get too hot and never cook or burn. I love to melt the chocolate in my dehydrator or in the oven at around 50*C. 

Another "Pro Tip" when making chocolate: Prepare all your decorative toppings beforehand. Depending on your location, room temperature and chocolate bar thickness, the chocolate cools down pretty fast. Hence, be quick when you while decorating. My absolute topping favorites are nuts, red pepper and freeze-dried berries. Edible flowers also look amazing. Yet - depending on the flower you use - the chocolate may have a comparatively intense flavor. 

A bar of homemade chocolate as Christmas present
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the ultimate Christmas present is homemade chocolate
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easy homemade chocolate recipe (vegan, and refined sugar-free)
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I Don't Like Chocolate - Are There Christmas Gift Alternatives To Homemade Chocolate Bars?

Of course - tons. One of my favorite alternative to homemade chocolate in the DIY category is Homemade Granola. Besides chocolate and pralines, I absolutely love to give away Granola. Not only is Granola super easy to make, it is also an amazing way to show how easy you can trade in something store-bought for something super healthy and yet beyond delicious. Find my two "go-to" Granola recipes here and here. 

Other ideas are homemade spice mixes, pralines, cookies, homemade soaps, candles face masks and cake mixes. They all make an amazing gift and have never failed from my experience.

refined sugar-free homemade chocolate
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chocolate out of the mould
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homemade chocolate with nut butter
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chocolate without sugar
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Share Your Homemade Christmas Chocolate Love 

I hope you enjoy your first deliciously healthy homemade Spekulatius-spiced chocolate bars as much as I did when I tried it for the first time. Like always, I would love to see your delicious result and repost it on my social channels. So make sure to tag me on Instagram, Pinterest or Facebook. Besides, if you have any feedback for me, questions with regards to the recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form. 

xx, Karo

chocolate with fruits and nut butter
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"Spekulatius-Flavored" Homemade Christmas Chocolate (Vegan, Refined Sugar-Free)
4 bars SERVINGS PREP TIME : 30 min COOK/REST TIME : 30 min
Being a huge fan of making presents and chocolate, this is one of my favorite "gift recipes" ever - homemade chocolate. Homemade chocolate isn't only super easy to make at home, but also fun to prep and, of course, beyond delicious. Hence, if you're still looking for the perfect homemade Christmas gift, there's very little better than a bar of homemade chocolate! 
INGREDIENTS PREPARATION
INGREDIENTS :
    • "SPEKULATIUS-FLAVORED" HOMEMADE CHRISTMAS CHOCOLATE :
    • -  
      100g Organic Cacao Butter
    • -  
      40g Organic Cacao Powder
    • -  
      60g Nut Butter (Hazelnut or White Almond are amazing)
    • -  
      45g Honey (alternative Maple Syrup)
    • -  
      1 Tsp Spekulatius Spice (optional; see below)
    • HOMEMADE SPEKULATIUS SPICE :
    • -  
      1/2 Tsp Cardamom
    • -  
      1/2 Tsp Anise
    • -  
      2 Tsp Cinnamon
    • -  
      1/2 Tsp Ground Orange Peel
    • -  
      1/2 Tsp Nutmeg
    • -  
      1/2 Tsp Ground Cloves
    • TOPPING OPTIONS :
    • -  
      Dried Edible Flowers
    • -  
      Freeze Dried Berries (such as Raspberries)
    • -  
      Nuts (chopped Hazelnuts, Almonds,..)
    • -  
      Dried Fruits
    • -  
      Red Peppecorns
PREPARATION :
  1. Start with melting the Cacao Butter - either in a water bath or at 50*C (top & bottom heat) in your oven. Be very careful not to burn the chocolate. Ideal for further processing are 30*C. Hence, give the chocolate some time to melt. It usually take 10-20 min from my experience.
  2. In the meantime, prepare a bowl with the remaining ingredients (cacao powder, honey, nut butter & spice mix).
  3. Fold the melted cacao butter in to the bowl and stir until all ingredients are well combined and a soft chocolate cream has formed.
  4. Pour the liquid chocolate mass into your chocolate molds, then decorate immediately.
  5. Now it's time to cool the chocolate. If you live in which it gets pretty cold during wither times, the balcony works perfectly . Alternatively, place the filled chocolate moulds into the fridge too cool.
  6. The chocolate should be ready after 20-30 min. Take the chocolate out of the mould and either start a new batch immediately or simply store your homemade chocolate bars in an airtight container. I love to wrap them in sandwich paper and and store them in an airtight container until I give them away.

Did you try it?

Leave me a comment below!

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