Picture
Homemade Chocolate Chunks are gluten free, dairy free, soy free, nut free, vegan, and delish!


These chocolate chunks are made with Valrhona dark cocoa. Use any cocoa (or raw cacao, if you prefer) to make your own chocolate chunks. 

You will find these chunks are terrific on their own or in a snack mix; however, they do melt more than "traditional" store-bought chunks or chocolate chips. These contain only 4 ingredients and do not use an emulsifier like soy lecithin (read about soy lecithin here). You could add one if you like. 

To show you how these look in a baked product, here's a picture of muffins I made with these chunks. When the muffins are still hot, the chunks are near liquid. Allowing the muffins (or cookies or other baked goods where you use these chunks) to cool completely will result in a solidified bit of chocolate again. 


I love the natural flavor of these chocolate chunks and knowing exactly what is in them. It's also nice to know you'll never run out of chocolate pieces when you get the desire to make your favorite baked treat! 

Enjoy!

Homemade Chocolate Chunks
Gluten Free, Vegan, Soy Free, Nut Free

6 Tablespoons good quality unsweetened cocoa powder
6 Tablespoons coconut oil that has been gently melted (melt just until it is liquid)
1 teaspoon vanilla extract
2 Tablespoons pure maple syrup or other sweetener of your choice*

*Note on sweeteners:
You can use liquid or solid sugars here, such as palm sugar, cane sugar (brown or white), molasses, honey, etc. 

I have not tried stevia (it burns my tongue!), but I feel sure it would work. If you are able to use stevia and try it in this recipe, please share your results in the comments below so everyone can benefit. 

You may want to add more sweetener to your chocolate chunks; I didn't want mine too sweet. Adding a bit more sweetener, up to 4 Tablespoons of maple syrup did not change my final results. 

Combine all ingredients in a glass dish, such as a glass loaf dish. I use one that is 8x4-inches. Stir until everything is mixed well, then chill for about 30-40 minutes, or until the chocolate is solid.

Use a knife to cut into desired size chunks. Scoop out the chunks with a spoon. I start on one corner of the dish and run the tip of my spoon down the side of the dish, all the way around, then scoop out the chunks. You will have some small bits flake away, but mostly the chunks will come out whole. (See my picture above again... I scooped these using this method and put them right on the plate without arranging them at all so you could see exactly what to expect when you make them.)

Store these in a glass jar, tightly covered, in the refrigerator. Enjoy! 

~g~


For even more quick, easy and super-tasy gluten free recipes I've created for you, why not join me in the kitchen?  See how tasty living gluten free can be!

You can even receive every new gluten free recipe right in your inbox each week along with my latest “A Side of Science” articles and exciting special announcements when you SIGN UP for my FREE E-LETTER!   


Let's Connect!

Comments about a specific post or recipe? 
Share it in the “comments” section below!

Questions? 
Check out my ALL NEW FAQs and you might just find your answer!

If not, email me: mailbox (at) glutenfreegigi (dot) com. 

I’m always happy to hear from you, but need to ask for your understanding and patience when it comes to responding. I receive lots of email these days, which I love, but it does make it more challenging to respond to each one. I answer as many of your questions as possible in my How-To videos and posts so everyone can benefit. Keep watching my videos and website for my answer to YOUR question! 

Follow Along...
on Twitter and "Like" my Facebook page! 

You can also check out my boards on Pinterest and find out what I’m posting on Google+! 

These are places I like to go have fun and share what’s going on in the Gluten Free Test Kitchen and in my home kitchen, too! 

I love following you, too! Make sure you let me know you’re out there!   

~g~
Thank you for taking time to visit! Come back often for my weekly recipe and how-to video posts on Tuesdays and informative "A Side of Science" articles on Thursdays. 

Remember, my mission here at GlutenFreeGigi.com is to share my experience and knowledge to help you navigate your gluten free life with ease and confidence because I understand how challenging it can be!

I’m excited to have YOU here!

Thank you for sharing the journey!

xo,

Gluten Free Gigi   
 


Comments

JillW
01/19/2012 15:51

Oh, THANK YOU, Gigi! I can't wait to try this! Never even thought of making my own. A certain company may see a drop in sales. I do love chocolate THAT much! ;-)

Reply
Gigi link
01/19/2012 17:48

Hi, Jill!!

So funny, I thought about YOU when I posted this! :) :) :)

Thank you for stopping by and leaving a comment. And that company will just have to suffer, right? ;)

Without both of us, they just might!

xoxo,
Gigi ;)

Reply
Shirley @ gfe link
01/19/2012 19:34

These are fantastic, Gigi! Do you know why I love this recipe? Because now not only will I be able to control the ingredients, but I will NEVER be out of chocolate chunks again! In just a few minutes, I can make them. Love how few ingredients there are, too, and what they are. FABULOUS!

xoxo,
Shirley

Reply
Gigi link
01/19/2012 19:54

Shirley,
That is exactly what I said to you on FB a few min. ago!! ;)

I love that these have a real homemade taste, too... they actually taste like chocolate - go figure! My taste buds have become such picky little buggers over the past few years. They want everything to be "real"! :)

Thank you for the comment! I always treasure a visit from you!

xoxo,
Gigi ;)

Reply
Jessica link
01/19/2012 19:38

Holy smokes...that's incredible! I guess this would be all the reason I need to buy another quart of coconut oil! And I'm interested in trying it with the stevia. That way the only carbs would be from the cocoa!

Reply
Gigi link
01/19/2012 19:56

Jessica,
Thanks! Yup, that's exactly why you need the coconut oil! And it's so worth it!!!

I have someone else who is planning the stevia experiment. I've asked her to come back here to comment when she does, and I'd be honored if you'd take time to do the same. Because I cannot have stevia, I can't share that info with my readers. I'd love to be able to have the results from others who can use stevia, so that would really be a huge help!

And yes, low, low carbs!

xoxo,
Gigi ;)

Reply
Di
01/20/2012 10:12

Can this be made with an oil other then coconut?
I love the idea of making my own chocolate, my little one will be happy too :)

Reply
Gigi link
01/20/2012 10:51

Hi, Di.

Use butter if you're not dairy free. I am, so couldn't use it. :)

Hope this helps... and so glad the little one will be happy!!

xoxo,
Gigi ;)

Reply
Pat watis
01/21/2012 13:37

i just made these. As usual i wound up making it with a twist.
After reading this simple recipe i thought i "knew" it.
First i started with the 6 tablespoons cocoa, added the 6 tablespoons Coconut Secret's raw Coconut Crystals (will send email with details on this product later), then i went back to my computer to get the ingredients i did NOT remember. Lo and behold it was 6 tablespoons of coconut oil not palm sugar/crystals. OOPS i go back and add the last of my cocoa (turned out to be 6 more tablespoons =12 in all), added the 12 tablespoons of coconut oil, the vanilla and proceeded to mix. The coconut crystals have a GI of only 35/tablespoon which for diabetics is very good, means a low gycemic affect, but it does NOT mix/melt into the mixture as i thought it would. I had to mix and crush the crystals for a while before it got to the point of only a slight crunch of them. I actually had to add about 1/4 tsp of palm sugar to sweeten it a bit more.
And HERE IS THE REAL TWIST...i added 1/2 tsp cayenne pepper (i love chocolate w/cayenne pepper). Granted it will limit what i can add it to, but not much. My mouth waters at the thought of putting them in the muffin recipe you had with them. YUUUM! This is most definitely a keeper and one to commit to memory (preferably the correct one). Next time (and there will BE a next time!!!) i will stick to the true recipe to compare. I think both will be wonderful. If you like the spicy chocolate and decide to try my version, let me know what you think of it and if there is a way to improve it.
AND TAKE CARE OF YOURSELF. Pat

Reply
Gigi link
01/21/2012 19:00

Hi, Pat! :)
I love hearing how this recipe "evolved" for you!! I have done that, too... I think I know a short simple recipe like this one by heart, only to end up making a little oops or two! ;)

Sounds like you did a great job on the recovery, though. And I LOVE adding cayenne to my chocolate... but my favorite is to make my Raw Nut Free Fudge (healthy!! here's the link: http://www.glutenfreegigi.com/1/post/2011/04/raw-nut-free-fudge-april-in-the-raw.html) and tossing in a chipotle pepper to the blender... awesome!!

When I'm in NC, there is a fantastic chocolatier where I get truffles that are rich dark European chocolate coated in ganache and dusted with the most finely ground cayenne pepper I have ever seen... it is as fine as powdered sugar, and it is fantastic!! :)

I saw the email...

I love all your info and that you are so sweet to take time to share it with me. It means a lot, and I love knowing that you're cooking and baking up a storm! Joy, joy, joy!!!

xoxo,
Gigi ;)

Reply
Brooke link
01/24/2012 07:07

I did not realise they were this easy to make. Simple chocolate chunks to use for other recipes is super easy now that you have shown how.
I also love the idea about controlling the ingredients. Makes life that much easier.

Reply
Gigi link
02/01/2012 15:46

Brooke,

These are so simple! Of course, a bit more "melt-y" than the "real" ones. :)

You can change it up to suit your tastes and your dietary needs... the sugar is easy to change up, so something you might like playing around with.

xoxo,
Gigi ;)

Reply
Mechelle
02/05/2012 17:12

Hi Gigi,
Thanks for the recipe. As someone who's said goodbye to a lot of the chocolate companies due to their prolific use of corn products, I greatly appreciate this. I have actually attempted it with butter and can say I don't recommend it. I had made it first using hersheys cocoa and coconut oil then with butter and now foods cocoa. My not corn sensitive hubby and close friends all loved the hersheys/coconut oil. I put it in goats milk chocolate ice cream that i made that night. The butter sort of over took the flavor when i made it with now foods brand cocoa. I'll be making this recipe with hersheys dark cocoa later on. Is there an alternative to the coconut oil that would not have such a low melting point? I'd love to have my own chocolate that would not soften in my lunch bag so easily as coconut oil (and i do have an ice pak in the bag).

Reply
Gigi link
02/06/2012 13:22

Hi, Mechelle.

I'm so happy you can use the recipe. Thanks for stopping by and letting me know! :)

I like the Hershey's dark cocoa, too, but I'm partial to Valrhona for the intense flavor. It's just not available everywhere for everyone.

For a coconut oil substitute, that's tough. Butter or shortening would be the first that come to mind, but I can't in good conscience tell you to eat shortening. You already tried butter. Hmm... What about a butter/coconut oil combo? That may make a bit of a difference so your "take along" chocolates don't melt on you. ;)

Let me know if you try that... I'd love to hear how it turns out!

xoxo,
Gigi ;)

Reply

Your comment will be posted after it is approved.


Leave a Reply