This premium fruit & nut chocolate bar contains problematic palm oil and soy lecithin. The DIY version eliminates these industrial ingredients, uses pure organic cocoa butter instead of palm oil, and replaces soy lecithin with sunflower lecithin for a cleaner emulsification. You'll get a superior chocolate with no industrial oils and traceable organic ingredients.
Based on: Classic Collection Chocolate Bars
· Makes approximately 10 bars (1000g total)
· Serving: 100g per bar
Why This Recipe is Seed Oil Free
Commercial Classic Collection Chocolate Bars from Green & Blacks 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 Classic Collection Chocolate Bars may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Adds creamy dairy richness and helps achieve the milk chocolate character
Organic raw almonds
50g (about 0.5 cup chopped) · Terrasoul Superfoods Organic Raw Almonds
Provides satisfying crunch and nutty flavor complexity
Organic hazelnuts
50g (about 0.5 cup chopped) · Food to Live Organic Hazelnuts
Adds rich, buttery nut flavor that pairs beautifully with chocolate
Organic crystallized ginger
30g (about 3 tablespoons chopped) · The Ginger People Organic Crystallized Ginger
Delivers warming spice and chewy texture contrast
Organic dried currants
70g (about 0.5 cup) · Food to Live Organic Currants
Provides tart-sweet bursts that brighten the rich chocolate
Organic sunflower lecithin
2g (about 0.5 teaspoon) · NOW Foods Organic Sunflower Lecithin
Clean emulsifier that helps bind the chocolate smoothly without soy
Organic vanilla extract
5ml (1 teaspoon) · Simply Organic Pure Vanilla Extract
Rounds out the chocolate flavor with warm, aromatic depth
Organic honey
20g (about 1 tablespoon) · Nature Nate's 100% Pure Raw Organic Honey
Natural sweetener that helps bind ingredients and replaces the glucose syrup
Instructions
Step 1. Prepare your workspace by lining 10 chocolate bar molds (or a large rectangular pan) with parchment paper. If using a pan, you'll cut into bars later. Preheat a double boiler or set up a makeshift one with a heat-proof bowl over simmering water. Chop the cocoa mass into small, uniform pieces (about pea-sized) for even melting - this prevents scorching and ensures smooth texture.
Step 2. Roughly chop the almonds and hazelnuts into bite-sized pieces (about 3-4mm), then toast them in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden. This step is crucial for developing nutty flavors and ensuring crispy texture in the final chocolate. Dice the crystallized ginger into small pieces (2-3mm) and set aside with the currants.
Step 3. In your double boiler, slowly melt the chopped cocoa mass and cocoa butter together, stirring constantly with a silicone spatula. Keep the water at a gentle simmer - never let it boil vigorously as this can seize the chocolate. The mixture should reach about 45°C (113°F) and become completely smooth. This takes about 8-10 minutes of patient stirring.
Step 4. Remove from heat and gradually whisk in the cane sugar, about one-third at a time. The mixture will thicken slightly - this is normal. Add the milk powder and whisk vigorously for 2-3 minutes to eliminate any lumps. The mixture should be glossy and homogeneous. If you notice grittiness, return to very low heat and whisk for another minute.
Step 5. Stir in the sunflower lecithin (it helps to mix it with a tiny bit of the warm chocolate first to prevent clumping), vanilla extract, and honey. Mix thoroughly for 1-2 minutes. The lecithin will help create a silky texture and prevent the chocolate from becoming grainy as it cools.
Step 6. Remove the chocolate from the double boiler and let it cool slightly for 2-3 minutes - it should still be liquid but not steaming hot. Fold in the toasted nuts, chopped ginger, and currants, distributing them evenly throughout the chocolate. Work quickly but gently to maintain the fruit and nut integrity.
Step 7. Pour the mixture into your prepared molds or pan, filling each mold about 8mm thick (or spreading evenly in the pan). Tap the molds gently on the counter to release air bubbles and ensure even distribution of mix-ins. If using a pan, smooth the top with an offset spatula.
Step 8. Let the chocolate set at room temperature for 30 minutes, then refrigerate for at least 2 hours until completely firm. If you used a pan, remove from refrigerator and let sit for 5 minutes before cutting into 10 equal bars using a sharp knife. For clean cuts, warm your knife blade with hot water and wipe dry between cuts. Store finished bars wrapped individually in parchment paper in an airtight container. They'll keep at room temperature for 2 weeks or refrigerated for 1 month.
Storage
Store bars individually wrapped in parchment paper in an airtight container at room temperature for up to 2 weeks, or refrigerate for 1 month. Avoid storing in areas with temperature fluctuations as this can cause chocolate bloom.
Cost Comparison
Cost per serving (homemade)$0.88
Cost per serving (store-bought)$3.50
Savings75%
Significant upfront investment in organic ingredients, but dramatic per-serving savings. Bulk purchasing makes subsequent batches even more economical, and you control every ingredient for superior quality.