High Flavanol Dark Chocolate Recipe

by Chef Adel
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High Flavanol Dark Chocolate Recipe

We’re about to dive headfirst into the deliciously dark world of high flavanol dark chocolate. And trust me when I say this isn’t your ordinary run-of-the-mill recipe we’re talking about. Nope. We’re on a mission to create a concoction so tantalizing, so mouthwateringly perfect that you might just find yourself sneaking back to the kitchen under the cover of midnight for just one more piece.

How to make High Flavanol Dark Chocolate

High flavanol dark chocolate is chocolate that contains a higher concentration of flavanols compared to regular dark chocolate. Flavanols are a type of plant compound found in cocoa beans that are associated with various health benefits, including improved heart health, cognitive function, and antioxidant effects.

Ingredients:

  • 100g High-quality, high flavanol dark chocolate: The star of the show! Look for chocolate with at least 70% cocoa – the higher, the better. This is where all those lovely flavanols hang out.
  • 2 tbsp Coconut oil: This gives your chocolate that smooth, melt-in-your-mouth texture we all know and love.
  • A pinch of sea salt: Because what’s life without a little zest, right?
  • Optional goodies: Nuts, dried fruits, or even a bit of chili powder if you’re feeling adventurous. These aren’t just for kicks; they can boost the nutritional value!

Instructions:

  1. Prep Your Tools: Get a heatproof bowl and a pot for a makeshift double boiler. You’ll want to ensure no water gets into your chocolate mix – it’s not a fan of unexpected pool parties.
  2. Meltdown: Break your high flavanol dark chocolate into pieces and toss them into the bowl along with the coconut oil. Heat some water in the pot and let the bowl sit on top, making sure the water isn’t touchy-feely with the bowl. Stir gently until everything’s smooth and homogenous.
  3. A Pinch of Magic: Once melted, take a moment to whisper sweet nothings… Just kidding. Sprinkle in that pinch of sea salt (and any of your optional ingredients) and give it another good stir.
  4. Mold It: Pour your molten chocolate into molds. Silicone ones work great and are easier than convincing a cat to do tricks when it comes to popping out your chocolate.
  5. Chill Out: Slide your filled molds into the fridge. Give it an hour or two – this is a perfect time to resist the urge to lick the bowl clean.
  6. Enjoy: Pop your chocolates out. Go on, take a bite, and let yourself float away on a cloud of chocolatey goodness.

Tips for Optimal Deliciousness:

  • Quality Matters: Seriously, don’t skimp on the chocolate quality. Your taste buds (and body) will thank you.
  • Experiment: Once you’ve nailed the basic recipe, why not get a bit wild? Spices, extracts, zest… The world is your chocolate oyster.
  • Storage Savvy: Keep your creations in an airtight container in the fridge. Not that they’ll last long once anyone gets a taste.

What to serve with

So, you’ve just crafted this mind-blowing batch of high flavanol dark chocolate. It’s sitting there, looking all inviting and ready to knock the socks off anyone who takes a bite. But hang on a sec, why stop there? Let’s kick it up a notch and talk about pairing your masterpiece with some seriously awesome companions.

Fruits & Berries

First up, let’s talk fruits and berries. Strawberries, bananas, raspberries – oh my! These aren’t just pretty faces; they bring out the rich, complex flavors of your chocolate. Imagine the tartness of a raspberry meeting the deep, soulful notes of your dark chocolate. That’s not just eating; it’s an experience.

Cheese

Now, before you raise an eyebrow, hear me out. Cheese and chocolate share a secret handshake. A nice piece of sharp cheddar or a creamy brie next to a square of your high flavanol goodness? It’s like they were long-lost buddies, reuniting on your palate. Don’t knock it till you try it.

Nuts

Almonds, walnuts, or hazelnuts roasted and lightly salted can be game-changers when paired with dark chocolate. They add that satisfying crunch and a nutty flavor that complements the chocolate’s depth. It’s a match made in heaven, or at least in your mouth.

Coffee or Wine

Fancy a bit of sophistication with your chocolate? A bold, black coffee or an assertive red wine can be your chocolate’s soulmate. They share a natural bitterness and complexity that, when combined, create a symphony of flavors. Just take a sip, nibble on your chocolate, and repeat. You’re welcome.

Flavored Liquors

If you’re up for a bit of alchemy, pairing your dark chocolate with a flavored liquor can bring out flavors you never knew existed. Think orange liqueur, peppermint schnapps, or even a spiced rum. A little goes a long way, and the results are downright magical.

Spices

Lastly, don’t shy away from a sprinkle of sea salt, a dash of chili powder, or even a smidge of curry powder right on that chocolate. These bold flavors enhance and elevate the chocolate, giving you a bite that’s not just delicious but downright daring.

Ingredients Substitutes

Dark Chocolate High Flavanol Recipe

The quest for the perfect high flavanol dark chocolate – it’s not just a culinary adventure; it’s a call to creativity, especially when some of the ingredients decide to play hard to get. Don’t fret! Substituting ingredients isn’t just about making do with what you’ve got; it’s about making your chocolatey dreams come alive, no matter the odds.

High Flavanol Dark Chocolate

Got a recipe that calls for high flavanol dark chocolate, but just realized your stash ran out. Or maybe you’ve got regular dark chocolate lounging around, waiting for its moment to shine. Cocoa powder is also a sneaky, versatile substitute. To amp up the health benefits, aim for unsweetened cocoa powder, which can be a bold, full-bodied stand-in.

Here’s a nifty trick: For every 100g of high flavanol dark chocolate, you can use 3 tablespoons of unsweetened cocoa powder, 3 tablespoons of sugar, and 2 tablespoons of fat (like butter or coconut oil). This concoction gets you pretty darn close to the original deal, with a good kick of those beloved flavanols.

From Coconut Oil to Alternatives

Coconut oil gives your chocolate that velvety texture that practically dances on your tongue. But hey, if your pantry’s fresh out, or if coconut isn’t your jam, there are other swanky fats in town. Cocoa butter is a pure, chocolatey fat that’s literally cut from the same cloth (or bean, to be exact) and brings richness and flavor that’s hard to beat. But if you’re in a bind, something like a mild-tasting olive oil or even avocado oil can step up. They might bring their subtle notes to the party, so be ready for a slightly different – but still delicious – tune.

Sugar Alternatives

Sugar, oh sugar – it brings sweetness to life, but sometimes you’ve got to play the field. If you’re cutting down on refined sugar or simply ran out, the world of sweeteners is vast and varied. Maple syrup, honey, or even agave nectar can swoop in to save the day. They add a bit of their character to your chocolate, making it a tad more complex and interesting. Just keep an eye on the consistency; because they’re liquid, you might need to tweak other amounts slightly.

Salt

Sea salt, with its crunchy texture and ability to highlight flavors, is a gem. But let’s not forget about its relatives. Himalayan pink salt or even kosher salt can easily take the stage, sprinkling their unique minerals and textures into your creation and making your chocolate sing with flavors.

Optionally Optional: Nuts, Dried Fruits, and Beyond

This is where you let your culinary flag fly high. Want to mix in almonds but only have pecans? Go for it. Dreaming of dried cranberries but only got raisins in the cupboard? They’ll rock your chocolate world just fine. The idea is to use what you love or what you’ve got – chocolate is forgiving, and the results can be surprisingly awesome.

Final Thoughts

There you have it – high flavanol dark chocolate that’s bound to make you the envy of your friends and possibly your new best hobby. Don’t be shy to pat yourself on the back for mastering the art of chocolate-making while giving a nod to your health. 

More Chocolate Recipes:

High Flavanol Dark Chocolate Recipe

High Flavanol Dark Chocolate

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 220 calories 13 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 100g High-quality, high flavanol dark chocolate: The star of the show! Look for chocolate with at least 70% cocoa – the higher, the better. This is where all those lovely flavanols hang out.
  • 2 tbsp Coconut oil: This gives your chocolate that smooth, melt-in-your-mouth texture we all know and love.
  • A pinch of sea salt: Because what’s life without a little zest, right?
  • Optional goodies: Nuts, dried fruits, or even a bit of chili powder if you’re feeling adventurous. These aren’t just for kicks; they can boost the nutritional value!

Instructions

  1. Prep Your Tools: Get a heatproof bowl and a pot for a makeshift double boiler. You'll want to ensure no water gets into your chocolate mix - it’s not a fan of unexpected pool parties.
  2. Meltdown: Break your high flavanol dark chocolate into pieces and toss them into the bowl along with the coconut oil. Heat some water in the pot and let the bowl sit on top, making sure the water isn’t touchy-feely with the bowl. Stir gently until everything’s smooth and homogenous.
  3. A Pinch of Magic: Once melted, take a moment to whisper sweet nothings... Just kidding. Sprinkle in that pinch of sea salt (and any of your optional ingredients) and give it another good stir.
  4. Mold It: Pour your molten chocolate into molds. Silicone ones work great and are easier than convincing a cat to do tricks when it comes to popping out your chocolate.
  5. Chill Out: Slide your filled molds into the fridge. Give it an hour or two – this is a perfect time to resist the urge to lick the bowl clean.
  6. Enjoy: Pop your chocolates out. Go on, take a bite, and let yourself float away on a cloud of chocolatey goodness.

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