Lindt 85% knock off recipe

Ingredients

¼ cup cacao butter
½ cup cacao powder
2 tablespoons coconut or brown sugar
½ teaspoon vanilla essence
¼ teaspoon fine salt

Method

1. Melt cacao butter on low heat
   
   
2. Add through sifted cacao powder, stirring to combine.
   
   
3. Then stir through sifted sugar. Once combined bring the heat up to medium to a few minutes and continue stirring, it should turn thick, glossy, and homogeneous.
   
   
4. Take off the heat and add in vanilla and salt.
   
   
5. Pour into silicon moulds. I like to keep the chocolate thin like Lindt so I pour small amounts into large rectangle moulds.
   
   
6. Pop in the fridge for 4 hours to harden

Let me know in the comments how you go if you make it!

Introducing in my latest obsession - a homemade version of Lindt 85% dark chocolate. Save yourself from spending $8.50 a bar and make this instead! I buy my ingredients in bulk (in rather large quantities) from Honest to Goodness and The Source Bulk Foods.

This is packed with rich cacao powder which is a potent source of antioxidants and polyphenols that feed the good bugs living in your microbiome. The cacao butter brings that velvety texture while providing beeeeeautiful fats. I’ve used coconut sugar here for that caramel flavour (but way less than most store-bought chocolate), and a touch of vanilla and salt to round it the flavours.

It’s honestly a proud kitchen moment for me (after a few recipe fails - I have eaten a lot of very bitter and overly sweet chocolate these last few weeks)!

Lindt 85% knock off recipe

Ingredients

¼ cup cacao butter
½ cup cacao powder
2 tablespoons coconut or brown sugar
½ teaspoon vanilla essence
¼ teaspoon fine salt

Method

1. Melt cacao butter on low heat
   
   
2. Add through sifted cacao powder, stirring to combine.
   
   
3. Then stir through sifted sugar. Once combined bring the heat up to medium to a few minutes and continue stirring, it should turn thick, glossy, and homogeneous.
   
   
4. Take off the heat and add in vanilla and salt.
   
   
5. Pour into silicon moulds. I like to keep the chocolate thin like Lindt so I pour small amounts into large rectangle moulds.
   
   
6. Pop in the fridge for 4 hours to harden

Let me know in the comments how you go if you make it!

Notes

• I used these silicon bar moulds from which work really well for this. You can use any moulds you have, or Tupperware or even a shallow plate lined with baking paper
• For a salty dark chocolate sprinkle additional flaky salt on top
• For a lower cacao content (say 78%, or 70%) add more sweetener but don’t adjust the cacao powder. It will decrease by way of increasing the sweetener. I suggest adding an extra 1/2 - 1 tablespoon of sugar and see how you go. It will always taste more sweeter firm than in liquid form so keep that in mind if taste testing
• Don’t use liquid sweetener or try to go sugar free for this recipe, it won’t work!
• You can top your chocolate with anything your heart desires. I’ve made this with roasted macadamias and it was divine

Author

Jaclyn Cave
BHSc (Nat), BComm (Soc)
Masters Womens Health Med (UNSW)