Chocolate Bars (3-Ingredients!)

Chocolate Bars
A to Z Challenge (Letter X): Xocolata (Catalan for “Chocolate”)

In fifth grade we were required to “tour the world” (aka Europe, as those were the only books available) and write a report on three countries (books… I’m dating myself…with books! We didn’t have computers in 5th grade 😥 ).

I picked Ireland, Liechtenstein, and Andorra. Catalan is the national language of Andorra, and so I was planning to cook something from Catalan cuisine.

While I’m not a big sweets fan, I was originally going to make Xuixos, a pastry filled with crema catalana, which is then deep fried and covered with sugar (like a creme-filled elephant ear croissant…take that, State Fair!). But, while I was researching I saw the Catalan word for chocolate was “xocolata.” Shut. the. front. door. Sorry xuixos, I’ll make you some other time.

I’ve been wanting to try the “3-ingredient chocolate bars” for awhile. It’s a standard recipe with a fairly even 1 to 1 to 1 ratio. Melt, mix, cool, chomp.

Or so I thought.

I ended up making this about five times… I’m now out of cocoa powder.  If cooking French cuisine has taught me anything, it’s that process can change a lot about a dish. The end result tastes like dark chocolate, and there is no residual taste of the coconut oil. You need coconut oil because it remains solid at room temperature. In this sense, ghee or other solid oils could likely be a replacement.

 3-Ingredient Chocolate Bars

In a saucepan on low-medium heat, blend:

  • 1/4 cup coconut oil
  • 1/4 cup honey

Note: If you choose to use sugar instead of honey, you must dissolve it first, as sugar does not dissolve in oil. That would give your chocolate a very grainy texture. Make a “rich simple syrup” by taking 3 tablespoons sugar + 1.5 tablespoons warm/hot water, and allow the sugar to completely dissolve. Or, try powdered sugar.

Then add and blend:

  • 1/4 cup cocoa powder (unsweetened)
  • (optional) 3 tbsp finely diced nut/dried fruit
    (in one batch I did roasted cashews, tasted good!)

Pour into molds and pop in the freezer about 10 minutes to harden fast (or use an ice bath).

My Thoughts: This does *not* harden 100% like a proper chocolate bar. It won’t be firm like a Hersey bar is at room temp, likely because neither honey nor coconut oil are 100% firm at room temp either—makes sense. I say, accept fate… shape it, and coat with candy coating.

 3-Ingredient Chocolate “Fudge”

This is what happens when you separate your liquid ingredients… oh me. The final texture is similar to caramel when it is warm and malleable.

In a bowl, mix:

  • 1/4 cup cocoa powder (unsweetened)
  • 1/4 cup honey

Then add and mix:

  • 1/4 cup melted coconut oil

Cool in the freezer about 10 minutes. It’ll never harden, it simply becomes a gooey ball, you can place in a semi-sphere silicone baking sheet if you’d like to portion the chocolate out for easier use in other dishes.

Let me know if you try cocoa powder + coconut oil mix first, and then add in honey…what happens? (Surprisingly, I did not try this particular combination)

My Thoughts: Would be *excellent* as a fudge-y center filling for cake pops or stuffing into strawberries. I would freeze, roll into a little ball, and plop into unbaked cupcakes. Basically, anything that would be improved with a fudge-y center filling, this will do the trick.


4 thoughts on “Chocolate Bars (3-Ingredients!)

  1. Yummy!! I hate those tour the world through food things… My teacher forced me to eat blue cheese in 6th grade and I could never acquire a taste for it after that.

    Liked by 1 person

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