This 88% dark chocolate is already quite clean - the main issue is soy lecithin which causes inflammation in some people. DIY version uses organic sunflower lecithin instead and allows control over sugar type and vanilla quality.
Based on: 88% Cocoa Extreme Dark Chocolate
· Makes approximately 18 servings (500g total)
· Serving: 28g (1 oz bar)
Why This Recipe is Seed Oil Free
Commercial 88% Cocoa Extreme Dark Chocolate from Endangered Species Chocolate often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original 88% Cocoa Extreme Dark Chocolate may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Provides subtle sweetness while maintaining low glycemic impact compared to cane sugar
Organic Sunflower Lecithin
4g (about 1 teaspoon) · NOW Foods Sunflower Lecithin Powder
Emulsifier that helps bind cocoa and sugar smoothly, replacing inflammatory soy lecithin
Organic Vanilla Extract
2g (about 1/2 teaspoon) · Simply Organic Pure Vanilla Extract
Enhances chocolate flavor and adds aromatic complexity
Instructions
Step 1. Set up a double boiler by placing a heatproof bowl over a saucepan with 1-2 inches of gently simmering water. Ensure the bottom of the bowl doesn't touch the water. This gentle heat prevents the chocolate from seizing or burning.
Step 2. Break the cocoa mass (440g) into small chunks and place in the double boiler bowl. Melt slowly, stirring constantly with a wooden spoon. This will take 8-12 minutes - be patient as rushing this step can create grainy texture. The cocoa mass should reach 115-120°F (46-49°C).
Step 3. Once the cocoa mass is fully melted and smooth, remove from heat. Immediately whisk in the coconut sugar (55g) in three additions, whisking vigorously for 30 seconds after each addition. The mixture may seize slightly - this is normal. Continue whisking until smooth.
Step 4. Sprinkle the sunflower lecithin (4g) over the chocolate mixture and whisk continuously for 2-3 minutes until completely incorporated. The lecithin is crucial for preventing separation and creating a smooth mouthfeel. Add the vanilla extract (2g) and whisk for another 30 seconds.
Step 5. Working quickly, pour the mixture into chocolate bar molds or line a 8x8 inch pan with parchment paper. Tap the molds/pan firmly on the counter 10-15 times to release air bubbles. The chocolate should be glossy and even.
Step 6. Refrigerate for 45-60 minutes until completely set. For bar molds, unmold carefully. For sheet method, cut into 18 equal pieces (about 28g each). Store in airtight container in cool, dry place for up to 3 months, or refrigerate for firmer texture.
Storage
Store in airtight container at room temperature (65-70°F) for up to 3 months. Refrigerate in hot climates. May develop white bloom if exposed to temperature changes - this is harmless and doesn't affect taste.
Cost Comparison
Cost per serving (homemade)$0.35
Cost per serving (store-bought)$1.25
Savings72%
Significant upfront cost for specialty ingredients, but massive per-serving savings. Bulk buying cocoa mass is key to economics. Higher quality ingredients than commercial version.