Homemade Bittersweet Chocolate

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bittersweet chocolate

A lot has transpired over the week; for the better and unfortunately for the worst. In light of the horrific incident in Boston, I am dedicating this recipe to the victims of the Boston Marathon attack. I implore you to have the survivors in your prayers in that they should merit a speedy recovery. May the victims loved ones find solace and comfort amid this earth shattering tragedy. What amaze me the most about Americans and victims of terror worldwide is their tenacity and strong will to persevere. I admire those who are able to quickly recuperate from a tragedy and move forward with their lives. Their courage and compassion towards others is commendable. G-d bless them all!!

This recipe reflects on the events that occurred this week. There have been many births and celebrations in my family. Israel has celebrated its 65th birthday. Yes we’ve suffered from some financial difficulties but nothing compares to the Boston Marathon terrorist attack. In most cases, death is followed by life. Everyone has their bittersweet moments in life. And so does chocolate for that matter. Bittersweet chocolate happens to be my favourite type of chocolate. I naturally don’t like anything overly sweet and bittersweet chocolate has the perfect balance in flavours. As a self-proclaim chocolate lover, I was elated when I found out that making homemade bittersweet chocolate is easy and only requires a few basic ingredients that most of you may already have in your pantry. Homemade bittersweet chocolate is a vegan treat that is healthy and gluten-free. There are many options for sweeteners. You can use honey, brown rice syrup or agave nectar for a sugar-free version. I used superfine sugar as it dissolves well.

Hopefully there will be more sweet moments than bitter in our lives very soon. For this recipe, you will need:

  1. 1 cup of cocoa powder 
  2. 1 cup of margarine, cocoa butter or coconut oil
  3. 1/2 cup of honey or superfine sugar
  4. 1 teaspoon of vanilla extract


Melt oil/margarine with honey/superfine sugar in a sauce pan. Add cocoa powder and vanilla. Whisk together till well combined. Pour mixture into moulds and allow it to cool at room temperature. Or freeze for later use.


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