Making Allergy-Friendly Chocolates
- 1 bag of allergen-free, semi-sweet chocolate chips*
- 8 oz (230 g) allergen-free semi-sweet chocolate chips (such as Enjoy Life)
- 1 cup (250 mL) coconut cream
- 1 10 oz bag Enjoy Life Semi-Sweet Chocolate Mega Chunks
- 3 oz (85 g) white corn syrup
“Tempering” will be crucial. That’s the process of heating then cooling chocolate to specific temperatures to produce glossy-looking treats that “snap” when you break them and look store-bought. Chocolate is finicky (one drop of water can ruin an entire batch) 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 chocolate treats is a crafty and fun-filled way to spend the afternoon. Here are some of my favourite recipes for: chocolates, ganache frosting, chocolate clay figures and bouquets.
Free of: gluten and all top allergens
- Using a BPA-free microwave-safe plastic bowl, melt 2/3 of the chocolate in the microwave slowly until it reaches 110° 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° 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.
- 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.
- 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.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes