How to Make Date Sweetened Chocolate
Rich dark chocolate from just two natural ingredients: cacao and dates. Enjoy a delicious, quality dark chocolate experience at home. The secret to the flavor is in the grinding.
Ingredients
4 pounds or 1.8 kilos of cacao nibs
1.3 pounds or .6 kilos of date powder
For more chocolate-making details, see the blog on making chocolate.
Preparation
Equipment
Melanger - Chocolate Grinder
Thermometer
Scale
Tempering station or saucepan/induction burner
Molds
Pans to hold the molds
Pastry knives
Pouring container, ladle, or piping bag
Spatulas
Warm the nibs to about 100 degrees Fahrenheit or 38 degrees Celsius. This step is optional, but it helps release the fats from the cacao and speeds up the process of adding the nibs to the grinder. They are ready to go into the grinder when they look darker and the fat has migrated to the surface.
Gradually add 4 pounds or 1.8 kilos of cacao nibs, followed by 1.3 pounds or .6 kilos of the date powder as it grinds into a thick paste. It will take 24 to 48 hours to reach the consistency of fine chocolate liquor. Check the flavor and consistency every 10 to 12 hours. Tighten the spring pressure on top to achieve a finer grind. Longer grinding times will also expose the chocolate to air, resulting in a more refined flavor. This process is called conching.
Once the desired flavor and texture are achieved, we are ready to pour out the liquor and cool it from 120 degrees Fahrenheit or 49 degrees Celsius in the grinder to 81 degrees Fahrenheit or 27 degrees Celsius in the tempering pan.
Tempering the chocolate by cooling it creates a smooth, shiny finish, a satisfying snap when broken, and resistance to melting at higher temperatures. While we wait for it to cool, we can chop the nuts and prepare any other ingredients we want to add to our chocolate.
Once the chocolate cools to 81°F(27°C), it thickens and becomes hard to pour. To make it pourable again, reheat it to 89°F(32°C). This can be done either directly in the tempering pan or with a dedicated chocolate warming machine that accurately controls the temperature for tempering and pouring.
Make sure all the molds are clean and dry. Even a slight dampness in molds can cause discoloration in the chocolate.
For pouring, you can ladle the chocolate from the tempering pan, put it in a small pitcher, or use a piping bag (like ones used for cake decorating).
Additional Tips
You can add a few drops of the essences of orange, nutmeg, vanilla, cardamom, peppermint, and cinnamon. You can increase or decrease the sweetness of chocolate by adding more or less date sugar.
For peanut butter cups, microwave the peanut butter for about 20-30 seconds, until it has softened, making it easier to work with. Fill the cupcake mold bottom until it’s just covered, then place a dollop of peanut butter on top, and pour enough chocolate to cover the butter.
For nut-filled bonbons and bars, spread a layer of chocolate in the mold, sprinkle chopped nuts, and cover with more chocolate. Use a pastry knife to scrape off excess chocolate from the top of the mold.
For more details, see the blog on making chocolate.
Recipe by
Lester Karplus