This Lindt dark chocolate contains soy lecithin (an emulsifier) which we'll replace with organic sunflower lecithin for a cleaner product. The DIY version uses organic ingredients and eliminates processed emulsifiers while maintaining the rich 47% cocoa content and fleur de sel finish.
Based on: Dark Chocolate with Fleur de Sel sea salt crystals
· Makes approximately 40 pieces (24 servings)
· Serving: 3 pieces (30g)
Why This Recipe is Seed Oil Free
Commercial Dark Chocolate with Fleur de Sel sea salt crystals from Lindt 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 Dark Chocolate with Fleur de Sel sea salt crystals may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Creates smooth texture, provides cocoa flavor, and allows chocolate to set properly
Organic grass-fed butter
60g (4 tablespoons) · Kerrygold Organic Butter
Replaces milkfat, adds richness and helps create creamy mouthfeel
Organic sunflower lecithin
3g (1 teaspoon) · NOW Foods Sunflower Lecithin Powder
Clean emulsifier replacement for soy lecithin, helps blend ingredients smoothly
Fleur de sel
4g (¾ teaspoon) · Le Saunier de Camargue Fleur de Sel
Finishing salt that enhances chocolate flavor and provides delicate mineral notes
Instructions
Step 1. Preparation: Line a 9x9 inch pan with parchment paper. Sift the organic cocoa powder (120g) and organic cane sugar (180g) together into a large bowl to eliminate lumps - this ensures smooth texture. Set aside the sunflower lecithin (3g) and measure fleur de sel (4g) separately.
Step 2. Melt the fats: In a double boiler or heat-proof bowl over simmering water, gently melt the organic cocoa butter (240g) until completely liquid, about 8-10 minutes. Remove from heat and immediately whisk in the organic butter (60g) until fully incorporated. The temperature should be around 115-120°F - use a candy thermometer as overheating will cause the chocolate to seize.
Step 3. Combine dry ingredients: Add the sifted cocoa powder and sugar mixture to the melted fat blend. Whisk continuously for 3-4 minutes until no dry pockets remain. The mixture will be thick and glossy. Sprinkle the sunflower lecithin over the surface and whisk vigorously for 2 minutes - this prevents clumping and ensures proper emulsification.
Step 4. Temperature and texture check: The mixture should be smooth and glossy at about 90-95°F. If it's too thick, briefly return to gentle heat while whisking. If it's too thin, let it cool for 2-3 minutes while stirring. The consistency should coat a spoon but still pour easily.
Step 5. Molding and salting: Pour the chocolate mixture into the prepared pan, spreading evenly with an offset spatula. Tap the pan gently 3-4 times to release air bubbles. Immediately sprinkle the fleur de sel evenly across the surface - work quickly as the chocolate begins setting within 2-3 minutes at room temperature.
Step 6. Setting process: Allow chocolate to cool at room temperature for 30 minutes, then refrigerate for 1-2 hours until completely firm. The surface should have a slight sheen and snap cleanly when broken. Cut into 40 pieces using a sharp knife warmed briefly under hot water and dried between cuts.
Step 7. Storage and serving: Store pieces in an airtight container at room temperature (65-70°F) for up to 2 weeks, or refrigerate for up to 1 month. Separate layers with parchment paper to prevent sticking. Serve at room temperature for best flavor and texture. Each 3-piece serving provides the same indulgent experience as the commercial version.
Storage
Store in airtight container at room temperature up to 2 weeks or refrigerate up to 1 month. Keep pieces separated with parchment paper. Avoid temperature fluctuations which can cause bloom.
Cost Comparison
Cost per serving (homemade)$0.34
Cost per serving (store-bought)$1.25
Savings73%
Significant upfront ingredient investment pays off quickly with bulk quantities. The organic cocoa butter is the main cost driver but essential for quality. Prices need verification via web search for current accuracy.