DIY Honey Mamas Chocolate

Posted on by llbalanced
DIY Honey Mamas Chocolate
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    [post_date] => 2017-06-01 06:57:47
    [post_date_gmt] => 2017-06-01 12:57:47
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    [post_title] => DIY Honey Mamas Chocolate
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    [post_modified] => 2017-06-01 13:44:41
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06.01

I can't decide if I should thank or curse the gal that suggested my trying Honey Mamas chocolate. She sent me a direct message on Instagram, assuring me that the chocolate was the best I'd ever had. Moth > flame. Before I knew it I was on their website, but I sighed a mixture of relief and disappointment when I saw that the West Coast company was (for me personally) prohibitively expensive to order on the regular...which I inevitably would. Crisis averted.

That is, until I was grabbing lunch at Hu Kitchen in New York City and spotted Honey Mamas in the refrigerated section. Ignoring the fact that I'd be throwing my bag in a hot plane for the next few hours, I grabbed several bars and headed back to Nashville.

Ok, so here's the thing. By the time I got home, my bars were squishy; clearly melted. But I refrigerated them anyway and unwrapped them the following day for my first bite...and they were STILL one of the BEST flipping chocolate bars I've ever had! This chocolate has an other-worldly texture, which is both chewy, slightly crunchy and melt-in-your mouth. In addition, it is made from simple, natural foods that all provide nutritional benefit as well.

It became utterly apparent that my next date with kitchen destiny was to recreate the Honey Mamas chocolate to spare my, and your, wallet(s), with a DIY version of this manna from heaven.

Four trials later, with the suggestion of local Chef Trevor Moran to treat it like fudge, I had DIY Honey Mamas success!!!! I dashed to the computer to record the recipe, as if it might slip away in the same ethereal manner with which one experiences it.

It is crucial to have a candy thermometer for this recipe, as the right boiling temperature ensures the signature chewy texture. But you will NOT be disappointed, and I promise this thermometer will be used over and over again!

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TOTAL TIME :15minutes30minutes
8 slices
INGREDIENTS
  • ** Required: Candy thermometer
  • 1/4 cup chopped dark chocolate (I use 72%)
  • 1/4 cup raw cacao powder OR cocoa powder
  • 3 tablespoons roasted unsalted almonds
  • 1/4 cup honey
  • 1/3 cup coconut oil
  • 1/2 teaspoon vanilla extract
  • pinch sea salt for garnish
DIRECTIONS
  1. Line a loaf tin with parchment paper, leaving several inches to hang over the sides. Sprinkle chopped chocolate along the bottom of the loaf tin in an even layer.
  2. In a food processor or high-powered blender, combine cacao or cocoa powder and almonds and pulse until it forms a fine crumbly meal; it should be difficult to detect the almonds. Set aside.
  3. Add honey and coconut oil to a small sauce-pot and bring to a boil. Add candy thermometer and bring to 250 degrees Fahrenheit or 120 degrees Celcius. Immediately remove from the heat and stir in cacao/almond mixture, as well as vanilla extract.
  4. Pour mixture over chocolate into the loaf tin in as even a layer as possible. Tear off any excess paper and freeze for 30 minutes, or refrigerate for approximately an hour, until chocolate is firm and set. Slice into desired pieces and enjoy! Keep leftover chocolate in the refrigerator.
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