This commercial chocolate powder contains emulsifiers that are typically soy lecithin or other processed additives. The original contains no seed oils, which is good. Our DIY version eliminates artificial emulsifiers and uses only organic ingredients with natural alternatives for better mixing properties.
Based on: Chocolat en poudre
· Makes approximately 18 servings
· Serving: 25g (about 2.5 tablespoons)
Why This Recipe is Seed Oil Free
Commercial Chocolat en poudre from Munch 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 Chocolat en poudre may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Adds creaminess, protein, and helps create smooth texture when mixed with hot water
Organic sunflower lecithin
8g (about 1 tablespoon) · NOW Foods Sunflower Lecithin Powder
Natural emulsifier that helps powder mix smoothly without clumping, replaces synthetic emulsifiers
Himalayan pink salt
2g (about 1/3 teaspoon) · Redmond Real Salt Fine Sea Salt
Enhances chocolate flavor and helps balance sweetness naturally
Instructions
Step 1. Measure all dry ingredients precisely using a kitchen scale for best results. Start with 200g organic cacao powder in a large mixing bowl. The cacao should be finely ground - if yours is coarse, pulse it briefly in a food processor until smooth and powder-like.
Step 2. Add 180g coconut sugar to the cacao powder. Whisk together vigorously for 2-3 minutes to ensure even distribution and break up any lumps. Coconut sugar can clump, so use a fine-mesh sieve to sift the mixture if needed for ultimate smoothness.
Step 3. Incorporate 60g organic milk powder gradually while whisking continuously. This prevents the milk powder from forming sticky clumps. Whisk thoroughly for another 2 minutes until completely integrated and the mixture appears uniform in color.
Step 4. Sprinkle 8g sunflower lecithin powder evenly over the mixture. This is crucial for preventing clumping when mixed with hot liquids. Whisk vigorously for 3-4 minutes - lecithin can be stubborn to incorporate, but persistence pays off for smooth mixing later.
Step 5. Add 2g fine sea salt and whisk for final 1-2 minutes until completely homogeneous. The mixture should be fine, uniform in color, and free of any visible clumps or streaks. Taste a small amount - it should be balanced between chocolate and sweetness.
Step 6. Transfer to an airtight glass jar or container with tight-fitting lid. Label with date and contents. Store in cool, dry pantry away from heat sources and direct sunlight.
Step 7. To prepare hot chocolate: Add 25g (2.5 tablespoons) powder to 200ml hot water or plant milk. Whisk vigorously for 30 seconds until fully dissolved and frothy. For extra richness, use half water and half organic coconut milk. Adjust sweetness to taste by varying powder amount from 20-30g per serving.
Storage
Store in airtight container in cool, dry pantry. Shelf life is 12-18 months. Avoid moisture exposure which can cause clumping. If mixture becomes lumpy over time, sift through fine mesh before use.
Cost Comparison
Cost per serving (homemade)$0.27
Cost per serving (store-bought)$0.65
Savings58%
Higher upfront investment but significant long-term savings. Bulk purchasing of organic ingredients provides better value per serving while ensuring superior quality and no synthetic additives.