Homemade Dark Chocolate Chips, a comfy blanket and a girly movie–sounds good to me!
I love the taste and texture of these chocolate chips, but have not used these in baking yet. I have read that homemade chocolate chips do not make for very pretty chocolate chip cookies–but they should taste good! (Plus, you can avoid the soy and refined sugar that you find in store-bought chocolate chips.) Depending on whether you use raw cacao or cocoa, they should cost about $1.50-$2.00 a batch. One batch makes 3/4 cup of chips…so, it is still cheaper to go buy Ghiradelli 60% Cacao Chips at Wal-Mart, but this way you can avoid the soy and the refined sugar.
EDIT: (8-12-11) I have tried them in cookies now–they worked great! They aren’t quite as “pretty” because they aren’t that perfect “chip” shape — but they do taste good!
Homemade Dark Chocolate Chips
Yield: 3/4 cup chips
Ingredients:
2 Tbsp. coconut oil
1/4 cup cacao or cocoa powder
2 Tbsp. honey
1 Tbsp. arrowroot
1/2 tsp. vanilla
Directions:
1. Bring 1/2 inch of water in the bottom pan of a double-boiler to a simmer. Place top pan of double-boiler on simmering water and melt oil, cocoa, honey, and arrowroot in it. Cook two minutes more after it is all melted. Remove from heat.
2. Add vanilla. Stir.
3. Lift off top pan of double-boiler and carefully wipe off any condensation or water on the bottom of it. (You want to be sure no water gets into the chocolate or it may seize.)
4. Pour into small pan lined with parchment paper. (I used a bread pan and it didn’t even cover the entire bottom of the pan.)
5. Put in fridge for 2 or more hours.
6. Cut into little squares (or big ones for a candy bar treat!) and store in airtight container in the fridge or freezer. Enjoy!
Jill
Feb 23, 2018 -
Is this arrowroot flour or something else?
jen
Feb 23, 2018 -
Yes. Arrowroot flour and arrowroot starch are the same thing as far as I know.
Mindy Voet
Aug 8, 2017 -
These were perfect chocolate chips! Thank you. I keep in my freezer and put them right in cookies from there and they melty perfectly
I Ain’t
Nov 10, 2014 -
So after a ton of research, last week I made cookies with four types of homemade chocolate chips. Your recipe was the only one I’d seen that recommended using starch as a stabilizer for the coconut oil (I didn’t have arrowroot, subbed tapioca). After grilling my taste-testers for as detailed feedback as possible, your recipe was the closest to traditional chocolate chips. Held up in the oven, still melted in my mouth, and didn’t go rancid after leaving the cookies at room temperature over the weekend. Still didn’t have the flavor depth of cocoa butter, but you did an amazing job at replicating its unique properties among vegetable fats – this will be the recipe of choice whenever I don’t have cocoa butter on hand. Thank you for your contribution to the world of homemade chocolate!
Andrea
Jun 19, 2014 -
I love these! I needed a no-refined-sugar, no soy recipe so I could still have my chocolate chip cookies. These are delicious in a traditional choc-chip cookie made with coconut sugar instead of the regular white & brown sugars called for. Thanks so much!
Amy
May 13, 2014 -
To measure the coconut oil, do you liquefy it first? When soft, its not a problem, but when hard the measuring seems a bit tricky.
Jennifer
Jun 2, 2014 -
I generally just scoop it into the measuring cup or spoon with a knife and level it off like you would shortening.
Harriet
Mar 19, 2014 -
Hi, we are on GAPS and can’t have arrowroot, would it work without it? Or is there anything could be used instead? Gelatin? Thanks
Theresa
Nov 21, 2013 -
This is great-tasting chocolate, Jenn! Thanks 🙂
Lindsey
Aug 22, 2013 -
Yummy, yummy, yummy. I’ve used this recipe a few times now and it is delicious. I’ve mixed in candied ginger, fruit, nuts, etc. I even sprinkled sea salt on it. It is the best homemade chocolate chip recipe I’ve tried. =)
Jo
Mar 22, 2013 -
I have never seen a recipe for chocolate containing arrowroot. What is its purpose?
What sort of texture does this chocolate have when you make it? I noticed some people commented it was chewy, which is what I have found when I’ve made chocolate from other recipes, and I’m trying to figure out why. Is it to do with how high/long it is heated, or is it the ingredients?
Joyce
Jan 21, 2013 -
I wanted to try something similar, but I already bought solid chocolate (100% cacao) rather than cocoa powder. I would also like to use coconut nectar instead of honey, because it has a lower glycemic index. Should I alter the amount of coconut oil? What about the arrowroot? Is the arrowroot in there just to help thicken it?
I’m hoping to make molded chocolate heart candies and maybe some chocolate for dipping strawberries (for Valentine’s Day).
Jennifer
Jan 22, 2013 -
The original recipe does not work well for dipping, I’m sorry to say. It isn’t the right texture. If you bought solid chocolate, you can add honey (or coconut nectar) and a bit of coconut oil until you get the sweetness you’d like. I’ve done this with honey, coconut oil and baking unsweetened chocolate squares. I would add a Tbsp. of honey per square…and probably just a tad of coconut oil. Good luck! The solid chocolate variation should work better for dipping then my recipe 🙂
Emma
Jan 18, 2013 -
What vanilla is best to use? I only had vanilla extract in the cupboard, should I be using something better?
Jennifer
Jan 20, 2013 -
I just used regular vanilla…I am sure there is a difference in quality but I’m not an expert on that at all–sorry!
Anita M.
Oct 23, 2012 -
When I tried the recipe last night , I didn’t have arrowroot so I used cornstarch and used pastuerized honey instead of raw honey. So mine turned out like playdough. Tasty … playdough :)Just wondering was it because of both of these subs that this happened?
Jennifer
Oct 24, 2012 -
I am guessing the cornstarch was the factor, but I’m not sure. Raw or processed honey should work the same. The chocolate is more “chewy” than store-bought chocolate chips and even after hardening in the fridge or freezer they are still chewier than typical ones. You should be able to cut them into chunks though…so I am guessing it would have been better with arrowroot?
Anita
Nov 1, 2012 -
Tried with arrowroot and it turned out better. Thank you!!
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Deanna
Jun 28, 2012 -
I made these today and loved the dark chocolate flavor! I had a question about the texture though – mine never really firmed up like chocolate I buy. They have kind-of a chewy texture – is that normal or what could have gone wrong? I had all the ingredients in your recipe.
rebecca
Sep 1, 2012 -
mine are really soft and chewy too…and delicious!
Aileen
Apr 16, 2012 -
This recipe is literally life changing. Tried it last night and will probably make quadruple batches each time. We are addicted to sweets, but trying to eliminate refined sugars and flours. Our oldest son is also allergic to soy which means either the expensive Enjoy Life brand or the new dark chocolate nestle chips (with more sugar). I have tried 2 other chocolate chip recipes and they were a disaster. These are truly perfection. I use the vitacost coconut oil and the tiny hint of coconut just makes these scrumptious. Words can’t describe how thankful I am for your willingness to share your recipes! Can’t wait to try more!
Jennifer
Apr 23, 2012 -
Oh wow! I’m so glad you like it! Let me know what other recipes you try!
Erin
Feb 22, 2012 -
We love this recipe and have uses it a lot! The kids love the no-bakes I make with the chocolate. Right after the ingredients melt together I add some nut butter and some unsweetened shredded coconut, then drop them on parchment and let them harden on the fridge. Nothing better than sugar-free, grain-free, dairy free no bakes! They disappear fast:)
Jennifer
Feb 22, 2012 -
I love the idea! I actually have a no-bake recipe I’ve been meaning to post, but it doesn’t stem from the chocolate chips! Thanks for the idea!
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