Making Allergy-Friendly Chocolates

Recipe By: Pamela Lee

Ingredients

Homemade Chocolate

1 bag of allergen-free, semi-sweet chocolate chips*

Ganache

8 oz (230 g) allergen-free semi-sweet chocolate chips (such as Enjoy Life)
1 cup (250 mL) coconut cream

Chocolate Clay

1 10 oz bag Enjoy Life Semi-Sweet Chocolate Mega Chunks
3 oz (85 g) white corn syrup

Recipe Tips

"Tempering" will be crucial. That’s the process of heating then cooling chocolate to specific temperatures to produce glossy-looking treats that look store-bought. Chocolate is finicky and it burns easily – so go slowly. It’s best to make small batches of a few chocolates at a time until you get the hang of it. *I used Enjoy Life Semi-Sweet Chocolate Mini Chips for the homemade chocolates and the ganache. There are other brands of allergen-free chocolate available as well. *Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.

Making your own allergy-friendly chocolate treats is a crafty and fun-filled way to spend the afternoon. Here are some of my favorite recipes for: chocolates, ganache frosting, chocolate clay figures and bouquets.

Makes:
Free of: gluten and all top allergens

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Instructions

Homemade Chocolates

Using a BPA-free microwave-safe plastic bowl, melt 2/3 of the chocolate in the microwave slowly until it reaches 110 degrees F. (I set my micro to power level 2, and checked the temperature using a chocolate thermometer every 25 seconds.)
With a silicone spatula, stir in the remaining unheated chocolate until it melts. Stir until the thermometer temperature reaches 88 degrees F, then pour into molds.
Overfill a little, and use a straight-edged knife to level. Gently bang the mold on a flat surface to release air bubbles. Refrigerate until the chocolate is set, then release from mold.

Ganache

Heat coconut cream until simmering, then add chocolate and stir until smooth. Use it right away on top of cake or cupcakes to produce a glossy, thick icing.
Ganache can also be put in a container and refrigerated (up to a week) to use as a spread, as a frosting or heated for fondue. Spoon it into heated milk alternative for a decadent cup of hot chocolate. You can also add a touch of your favourite flavor extract or liquor and use the ganache to fill the molded chocolates above.

Chocolate Clay

Melt chocolate, then add the corn syrup, stirring thoroughly.
Spread on wax paper and let dry for two hours.
Knead until it becomes soft and pliable.
Create your own decorative designs, such a petaled flowers in a bouquet.
No need to refrigerate; like modeling clay, it will hold its shape.

Pamela Lee