Organic Dark Chocolate Covered Açai-Blueberry Centers
This Brookside chocolate contains inflammatory canola oil, corn syrup, and soy lecithin. Our clean version eliminates the seed oils entirely, replaces corn syrup with organic honey, and uses sunflower lecithin instead of soy for better digestibility and nutrition.
Based on: Açai & Blueberry Flavors Soft Fruit Flavored Centers Covered In Smooth Dark Chocolate
· Makes approximately 36 pieces (3 servings of 12 pieces each)
· Serving: 12 pieces (30g)
Why This Recipe is Seed Oil Free
Commercial Açai & Blueberry Flavors Soft Fruit Flavored Centers Covered In Smooth Dark Chocolate from Brookside 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 Açai & Blueberry Flavors Soft Fruit Flavored Centers Covered In Smooth Dark Chocolate may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Healthy fat replacement for canola oil that adds richness and helps bind the fruit centers.
Organic sunflower lecithin
2g (1/2 teaspoon) · NOW Foods Sunflower Lecithin Powder
Natural emulsifier that replaces soy lecithin and helps chocolate temper smoothly.
Organic citric acid
1g (1/4 teaspoon) · Milliard Citric Acid Food Grade
Provides tartness that balances sweetness and preserves fruit flavors naturally.
Instructions
Step 1. Prepare your workspace by lining a baking sheet with parchment paper and having clean, dry chocolate molds ready. If you don't have chocolate molds, use mini silicone cupcake liners or ice cube trays. Work in a cool, dry environment (ideally 65-70°F with low humidity) as chocolate is temperature and moisture sensitive.
Step 2. Make the fruit centers first. In a small saucepan, gently warm 30g (2 tablespoons) of the honey over low heat until just fluid but not hot (around 100°F). Remove from heat and whisk in the açai powder (8g), blueberry powder (12g), and citric acid (1g) until completely smooth with no lumps. The mixture should be deep purple-blue. In a separate small bowl, dissolve the pectin (3g) in 15g (1 tablespoon) of warm water, then whisk this into the fruit mixture along with the melted coconut oil (6g). The mixture should be glossy and thick like fruit leather.
Step 3. Form the fruit centers by scooping the mixture with a small spoon and rolling into balls about 8mm (1/3 inch) in diameter - you should get about 36 centers. Place them on the parchment-lined baking sheet and refrigerate for 30 minutes until firm. This chilling step is crucial as soft centers will be difficult to coat and may cause the chocolate to seize.
Step 4. Temper the dark chocolate using the seeding method. Melt 255g (3/4 of your chocolate) in a double boiler or microwave in 30-second intervals, stirring between each interval, until it reaches 115°F (46°C). Remove from heat and add the remaining 85g of chopped chocolate plus the sunflower lecithin (2g), stirring constantly until the temperature drops to 84°F (29°C). The lecithin helps prevent chocolate bloom and creates a smoother texture. Test temper by dipping a knife tip - it should set within 3 minutes with a glossy finish.
Step 5. Coat the fruit centers using the fork-dipping method. Working quickly, drop each chilled fruit center into the tempered chocolate, use a fork to turn and coat completely, then lift out allowing excess chocolate to drip back into the bowl. Tap the fork gently on the bowl edge to remove excess. Place each finished piece on parchment paper, leaving space between pieces. Work in batches of 8-10 pieces to prevent the chocolate from cooling too much.
Step 6. Allow the chocolates to set at room temperature for 20-30 minutes until the surface is no longer tacky. For a professional finish, you can briefly refrigerate for 10 minutes, but return to room temperature before serving. Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 1 month. Let refrigerated chocolates come to room temperature before serving for optimal texture and flavor. Each piece should have a satisfying snap when bitten, followed by the soft, tart-sweet fruit center.
Storage
Store in airtight container at room temperature (65-70°F) for up to 2 weeks, or refrigerate for 1 month. Avoid temperature fluctuations which can cause chocolate bloom. Let refrigerated pieces warm to room temperature before serving.
Cost Comparison
Cost per serving (homemade)$1.95
Cost per serving (store-bought)$3.50
Savings44%
Higher upfront ingredient costs are offset by bulk buying advantages and superior ingredient quality. Most ingredients last for multiple batches, making subsequent batches significantly cheaper at around $1.20 per serving.