Fin Carré dark chocolate contains sunflower lecithins, a seed oil derivative that creates unnecessary inflammation. This clean version omits the emulsifier entirely and uses only organic sugar, cocoa mass, cocoa butter, and vanilla - delivering the same rich chocolate experience with superior ingredient quality and no inflammatory compounds.
Based on: Dark Chocolate
· Makes approximately 30 servings (6 chocolate bars of 85g each)
· Serving: 17g (same as original)
Why This Recipe is Seed Oil Free
Commercial Dark Chocolate from Fin Carré 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.
Creates smooth texture and mouthfeel while providing healthy saturated fats
Organic vanilla extract
3g (about 3/4 teaspoon) · Simply Organic Pure Vanilla Extract
Enhances chocolate flavor complexity and rounds out any bitter notes
Instructions
Step 1. Prepare your workspace by cleaning all equipment with hot water and drying thoroughly - any moisture will cause chocolate to seize. Line 6 small rectangular molds or an 8x8 inch pan with parchment paper. Set up a double boiler using a heatproof bowl over gently simmering water, ensuring the bottom of the bowl doesn't touch the water.
Step 2. Melt the cocoa butter first by chopping 100g into small pieces and placing in the double boiler bowl. Stir gently with a rubber spatula for 5-7 minutes until completely liquid and smooth at 115-120°F (46-49°C). The low, gentle heat preserves the cocoa butter's delicate properties and prevents scorching.
Step 3. While cocoa butter melts, sift together 245g organic cane sugar and 155g cocoa powder in a large bowl, breaking up any lumps. This ensures smooth chocolate without grittiness. The sifting step is crucial - unsifted cocoa powder will create an unpleasant sandy texture in the final bars.
Step 4. Remove the melted cocoa butter from heat and immediately whisk in the sifted sugar-cocoa mixture in three additions. Whisk vigorously for 2-3 minutes after each addition to prevent the mixture from seizing. The chocolate will be thick and glossy when properly combined. Add 3/4 teaspoon vanilla extract and whisk until incorporated.
Step 5. Working quickly before the chocolate sets, pour the mixture evenly into your prepared molds or pan. Tap gently on the counter 10-15 times to release air bubbles and create a smooth surface. If using a large pan, you'll cut into bars later; if using individual molds, each should hold about 85g of mixture.
Step 6. Allow chocolate to cool at room temperature for 15 minutes, then refrigerate for 45-60 minutes until completely firm. If you used a large pan, remove from refrigerator and let sit 5 minutes before cutting into 6 equal bars with a sharp knife. Store finished chocolate in an airtight container in a cool, dry place (65-70°F) for up to 3 months, or refrigerate for up to 6 months.
Step 7. To serve, break off 17g pieces (about 1/5 of an 85g bar) as needed. The chocolate will have a snap similar to commercial bars but with cleaner ingredients and no inflammatory seed oil derivatives. Unlike mass-produced chocolate, this version contains no emulsifiers, so it may have a slightly more intense cocoa flavor and firmer texture.
Storage
Store in airtight container at 65-70°F for up to 3 months, or refrigerate for 6 months. Avoid temperature fluctuations which cause chocolate bloom (white spots) - harmless but affects appearance.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$0.45
Savings49%
Initial ingredient investment is $54 but produces 40+ servings immediately and ingredients for many future batches. Bulk buying organic ingredients provides significant long-term savings while eliminating inflammatory seed oil derivatives.