How to Infuse Chocolate
Chocolate can be tricky to work with. Why? It needs to be tempered before it can have a smooth, shiny finish that’s stable at room temperature. We've taken the work out of the equation by using chocolate that's already tempered.
Learn how to infuse chocolate with this vegan and dairy-free recipe. Be sure not to use chocolate chips here. They often contain additives that can prevent the chocolate from setting up correctly. You can also opt to make it keto by substituting sugar for a keto-friendly powdered sweetener like Swerve.
Since this recipe uses so few ingredients we recommend using the highest quality ingredients possible to maximize flavor. Ready to learn how to infuse chocolate? Let's go!
- 2 tbsp LĒVO-infused organic coconut oil
- 1 tbsp cocoa butter
- ⅛ tsp espresso powder
- ½ tsp flaky organic sea salt
- 16 oz Lily’s dark chocolate baking bar
- 2 tbsp organic granulated sugar
- chocolate molds
Pack LĒVO herb pod with your herb of choice. Use fresh herbs or coarsely ground dried herbs. Too finely ground and your herb will seep through into your infusion, so grind just enough to increase surface area and maximize infusion.
Add LĒVO herb pod and 2 cups of coconut oil to the reservoir and close the lid. *If you're using cannabis or CBD, be sure to first use the Activate setting!
Set your LĒVO to 160-175°F and infuse for 30-120 minutes, depending on your herb choice. Use the time and temperature calculator to be precise.
While the coconut oil is still warm, dispense your infusion! You only need 2 tbsp for this recipe, so store the rest of your infusion in an airtight container in your pantry. Or, for maximum freshness, keep your infusions organized and accessible by pouring them into freezer-safe Herb Blocks.
Break dark chocolate up by hand or chop roughly with a knife. Roughly chop cocoa butter until you have approximately 1 tbsp worth.
Set up a double boiler by filling a saucepan with a few inches of water and bringing it to a simmer. Place a larger metallic bowl that can fit comfortably on top of the saucepan.
Add chopped chocolate, sugar, and cocoa butter. Stir continually with a spatula until chocolate is melted and mixture is even, taking care to ensure heat remains low and water does not boil.
Take off the heat once chocolate has fully melted. Add espresso powder and LĒVO-infused oil. Incorporate with a spatula until well combined.
Pour melted chocolate mixture into molds and top with sea salt and cacao nibs if desired. Tap molds against the counter a few times to remove air bubbles.
Refrigerate until chocolate has firmed up, at least 15 minutes. Store in an airtight container in the fridge for up to one month. Eat chilled! The chocolate will quickly lose firmness once it warms up due to the coconut oil.