English Recipes

Chocolate makes happy

Hey there!

We are Dominik and Max, two chemists from Berlin. For quite some time now, we have been
wondering why the ingredient list of chocolate bars are plastered with hundreds of E-numbers. Do you actually know what E 442, E 476 or E 491 is? We do, but we ask ourselves: Does it really have to? Adding to that, the chocolates in supermarkets contain far too much unnecessary sugar! Wouldn’t it be nicer, if you could decide for yourself what you want to eat and how much of it you want to eat? That’s what we aim to do, healthy snacking without the excessive use of additives, and without unhealthy industrial sugar.

However, what do you do if you can’t find the desired product in the supermarket? Exactly: Simply make it yourself. The Do-It-Youself-Chocolate-set from “Pure Xocolate” makes it easy for you to create your own vegan chocolate with your preferred ingredients. Thus, you know every single component of your creation, without any artificial additives like preservatives, flavour enhancers or colorants. Sweet, salty, spicy or bitter - it’s all up to you. Just let your creativity run free. The basic recipes will help you succeed in any attempt, you just have to dare! Have fun, rejoice and enjoy, whether alone, with friends or family. The FUN-factor is preprogrammed.

Our package stands for fun and healthy feasting, but also for sustainability and conscious use of our resources. When putting together the boxes, we tried to keep packaging waste as low as possible. After all, they are made of biodegradable materials. But that's not all: as the icing on the cake, you plant two mangroves for each purchase. To make this happen, we cooperate with the non-profit organization "Eden Reforestation Projects" to support the reforestation of mangrove forests in countries like Madagascar, Honduras and Kenya.
Since we completely abstain from the food industry's deceptions, meaning the use of different kinds of additives, the finished chocolate may melt a little faster than the conventional chocolate from the supermarket. Nevertheless, it still tastes so much better. It is best to store the chocolate in the refrigerator. Depending on the choice of toppings, it can be enjoyed for up to 4 weeks

Basic recipe Dark Chocolate

1. Waterbath
Pour water into a pot and heat to 55-60°C.

2. Cocoa butter
Add 30g of cocoa butter into the melting bowl, let it melt at less than 40°C and take out
the melting bowl from the water bath.

Good to know: To ensure your chocolate is crunchy later on, it is essential to make sure
that no drops of water make its way into the chocolate mass.

3. Sweeten
Sweeten your chocolate - to your own taste! We recommend 2 tbsp of agave syrup.

Good to know: Part of the sweetness is lost as it cools down.

4. Cocoa powder
Stir 22 g cocoa powder into the cocoa butter until smooth. Tip: refine your chocolate with a pinch of salt and bourbon vanilla. You’ll thank us for it.

5. Tempering
Stir chocolate mass to cool it down to 27°C.

6. Heating
Almost done - reheat the mass in a water bath to 31°C and let it melt completely, when
reaching the required temperature, remove the bowl from the water bath immediately.

7. Decorating
Pour the chocolate mixture into the chocolate mold and decorate.

8. Cooling
Leave to cool in the refrigerator for about 20-25 minutes, carefully remove from the mold and enjoy.

Basic recipe Dairy-free Chocolate

1. Waterbath
Pour water into a pot and heat to 55-60°C.

2. Cocoa butter
Add 30g of cocoa butter into the melting bowl, let it melt at less than 40°C and take out
the melting bowl from the water bath

Good to know: To ensure your chocolate is crunchy later on, it is essential to make sure
that no drops of water make its way into the chocolate mass.

3. Sweeten
Sweeten your chocolate - to your own taste! We recommend 2 tbsp of agave syrup.

Good to know: Part of the sweetness is lost as it cools down.

4. Cocoa powder + almond flour
Stir 1-2 tablespoons of cocoa powder into the cocoa butter. After that, stir 22g of almond
powder, in portions, into the chocolate mass until it’s smooth. Tip: refine your chocolate
with a pinch of salt and bourbon vanilla. You’ll thank us for it/that.

5. Tempering
Stir chocolate mass to cool it down to 27°C.

6. Heating
Almost done - reheat the mass in a water bath to 30°C and let it melt completely, when
reaching the required temperature, remove the bowl from the water bath immediately.

7. Decorating
Pour the chocolate mixture into the chocolate mold and decorate.

8. Cooling
Leave to cool in the refrigerator for about 20-25 minutes, carefully remove from the mold and enjoy!

Basic recipe White Chocolate

1. Waterbath
Pour water into a pot and heat to 55-60°C.

2. Cocoa butter
Add 30g of cocoa butter into the melting bowl, let it melt at less than 40°C and take out the melting bowl from the water bath

Good to know: To ensure your chocolate is crunchy later on, it is essential to make sure that no drops of water make its way into the chocolate mass.

3. Sweeten
Sweeten your chocolate - to your own taste! We recommend 2 tbsp of agave syrup.

Good to know: Part of the sweetness is lost as it cools down.

4. Almond flour
Stir 22g of almond powder into the melted cocoa butter until it’s smooth. Tip: refine your chocolate with a pinch of salt and bourbon vanilla. You’ll thank us for it.

5. Tempering
Stir chocolate mass to cool it down to 27°C.

6. Heating
Almost done - reheat the mass in a water bath to 29°C and let it melt completely, when reaching the required temperature, remove the bowl from the water bath immediately.

7. Decorating
Pour the chocolate mixture into the chocolate mold and decorate accordingly.

8. Cooling
Leave to cool in the refrigerator for about 25-30 minutes. White chocolate needs a bit longer to become nicely crunchy. Then carefully remove from the mold and enjoy!