Not a big fan of the milk, soy, and stabilizers that are typically found in store-bought chocolate chips? Learn how to make them from scratch.
- 1 cup coconut oil, plus more for greasing
- 1/4 cup agave nectar
- 1 teaspoon vanilla extract
- 1 cup unsweetened cocoa powder, sifted
- Lightly grease an 8-by-8-inch baking pan with coconut oil and cover the bottom and two sides with parchment paper, letting the paper hang over two of the sides.
- In a small saucepot, add the coconut oil, agave nectar, and vanilla extract. Melt the ingredients over low heat, whisking constantly, until everything is completely incorporated and the mixture starts to boil.
- Remove the pot from the heat. Gradually whisk in the cocoa powder. Continue whisking until the cocoa powder is completely incorporated and a smooth, runny sauce forms.
- Allow the mixture to cool for 5 minutes before pouring into the prepared pan. Place the uncovered pan in the freezer. Chill for 30 to 45 minutes, or until completely hardened.
- Remove from the pan by lifting the paper on both sides, and place on a cutting board. Remove the paper.
- Working quickly to prevent melting, chop the chocolate into small squares with a sharp knife.
- Transfer the chunks to an airtight container, and immediately place in the fridge or freezer for storage. The chocolate will keep in the fridge for 2 weeks, or in the freezer for about 6 months.
To prevent excessive melting, the chunks are best used when they are cold for recipes that require baking.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Chocolate
- Method: Stovetop
- Cuisine: Candy
Keywords: chocolate chips, chocolate chunks