Guide to Melting Chocolate

The Basics 

Melting chocolate is surprisingly tricky. If you’ve ever burnt chocolate in the microwave after just a few seconds, you’ll know this to be true. Chocolate needs to be melted slowly and evenly.  

Method 

Typically, the best way to do this is in a bowl over a small saucepan of simmering water. Stir the chocolate constantly as it melts, and take the bowl off the pan just before the chocolate is totally melted to avoid a grainy texture  – the heat from the bowl will continue to melt the chocolate. 

Cocoa, Cacao or Carob? 

Delicious as it is, we all know chocolate should be enjoyed as an occasional treat, but the good news is that you can easily make chocolate and chocolaty desserts to suit your taste and dietary requirements, so you don’t have to ditch it altogether.  

Cocoa 

Regular store bought chocolate is filled with sugar, condensed milk, cocoa powder and often a whole list of other ingredients. Whereas chocolate, like this Daintree dark chocolate, doesn’t use the additives, refined sugar or refined cocoa. If you’re used to store-bought chocolate, you might find it less sweet, but you’ll also be benefitting from all the goodness of cocoa (hello anti-inflammatory and antioxidant effects) without the nasties. For a romantic treat, simply melt and serve with an assortment of dipping-ready accoutrements – seasonal fruit, nuts and marshmallows work well.  

Carob 

If you’re sensitive to caffeine, carob is the chocolate-y treat for you. Carob is a pod-like legume that is often sold in chips or buttons, and it generally has a lower fat content than chocolate. It does have a milder and less “chocolate’ taste than cacao and cocoa, but it’s also slightly sweeter. You can melt carob in the same way as chocolate, and it’s perfect for making chocolate-y “slab” bars with nuts and dried fruit.  

Cacao 

Raw cacao, traditionally known for its source of magnesium, dietary fibre, vitamins and calcium, which makes it an excellent chocolate-y choice. In powder form, cacao is incredibly diverse; you can add it to smoothies, porridge, baked goods, milks and more. And if you love that rich, chocolate-y taste, cacao is your treat of choice.
 

Cacao comes in a few different forms – powder, nibs and butter – which can be somewhat confusing, especially as they are not interchangeable. Cacao nibs, for example, won’t melt, but they are great for replacing chocolate chips in your baked goods, and cacao butter is essential for making home-made chocolate. Generally speaking, the powder is a great place to start and can be used to make cookies, brownies, candied chocolate and cakes – all perfect treats to spread the love this Valentine’s day.  

Nutty Chocolate Bark 

¼ cup raw hazelnuts 

¼ cup raw almonds 

1/3 cup large flake dried coconut 

¼ cup roasted hazelnuts, chopped 

2 cups Organic Nutty Rose Mylk Chocolate  

1 tbs smooth almond butter, optional 

1 tbs goji berries 

1 tbs organic rose petals 

1 tsp hemp seeds 

1 tsp chia seeds 

Pinch sea salt flakes 

1. Preheat oven to 180C. Line a baking sheet with baking paper, one sheet going each way. Set aside. 
2. Add hazelnuts and almonds on a separate baking sheet and roast in the oven for 10 minutes. Remove baking sheet and add the coconut flakes. Continue roasting for another 3-4 minutes, or until the coconut is lightly golden. Watch closely to avoid burning. 
3. Place hazelnuts on several sheets of damp paper towel. Wrap the hazelnuts and rub them vigorously with the paper towel until the skins fall off. Discard the skins and roughly chop the hazelnuts and almonds. 
4. Break the chocolate into chunks and pour into a bowl. Using the instructions above, melt the chocolate, then pour onto the lined baking sheet.  
5. Use the spatula to spread the chocolate into a large rectangle until it’s about ¼ – ½ inch thick.  
6. Stir through the almond butter to make a swirl, then sprinkle the nuts, coconut flakes, goji berries, seeds, rose petals and salt on top. Place into freezer on a flat surface for about 15 minutes, until frozen solid. 
7. Once frozen, break apart into bark. Store in the freezer until ready to eat.