Home Made Dairy-Free Chocolate

In my Dairy-free Chocolate Recipes, I mentioned that I am not quite sure if I have chronic milk allergy after 10 years sick with breath problem. I think I am quite sure that I have it. I feel OK if I eat either a thin cheese with bread for breakfast, a small cheesecake for dinner desert, or some 70% cocoa chocolate. But I have breath difficulty whenever I eat both in the same day or eat too much chocolate.

I love chocolate so much that it is almost impossible to quit it. We would like to make our own chocolate and have tried to find cocoa butter but fail in the past. I saw an article The (Surprisingly Easy) Hunt for Cocoa Butter: "Cocoa butter is actually very easy to find, but you have to switch your thinking from "cooking" to "skin care." Pure cocoa butter is available in the skin care section of many supermarkets and most pharmacies. As long as it is labeled "100% cocoa butter," it should be fine for use in your recipe. We prefer jars that are also labeled "food grade," in which case there is no doubt that it is edible."

Haha, I guess that's why we couldn't find it ever because we always look into "food section". Hope we can find it today and make our own dairy-free chocolate. Unfortunately there are only cocoa butter formula lotion and body shampoo in Coles and Woolworth.

Chocolate sauce: too sweet
250g cocoa butter (or other vegetable butter) = 44.6% fat
150g sugar = 26.8% sugar
100g starch
1 teaspoon rum (朗姆酒) (ps. optional)
60g cocoa powder = 10.7% cocoa powder
some nuts or raisin (ps. optional)

Melt butter by microwave or double boiler
-> Put all the rest ingredients
-> Stir well then pour into mold
-> Cool in fridge

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巧克力&美食‧畬樂天地- [巧克力相關製作]
如何融化巧克力: professional melting cabinet, melting & tempering machine, double boiler, microwave
隔水加熱法：兩個鍋，外鍋鍋底有靜止的小氣泡時熄火，將裝有巧克力的內鍋放入，慢慢攪拌融化。
微波加熱法：(50% power 30 sec -> stir) -> repeat above, but use 30, 20, 10 sec

How to melt chocolate: double boiler, microwave.
Microwave: It is preferable to melt your chocolate on a low (50%) power setting. However, as a rough guide, estimate about 1 minute for 1 ounce of chocolate, 3 minutes for 8 ounces of chocolate, 3.5 minutes for 1 pound of chocolate, and 4 minutes for 2 pounds. Run the microwave in 30 second-1 minute increments, stirring in between and rotating the bowl if necessary. Finish heating when most, but not all, of the chocolate is melted. Stir the chocolate continuously until it is smooth, shiny, and completely melted.
(Note)
* Make sure the chocolate is chopped into uniform pieces to ensure even melting. Never try to melt large bars or blocks of chocolate that have not been chopped.
* Avoid all contact with water! Chocolate will seize and become unworkable if it comes into contact with even a few droplets of water. Make sure your bowls, workstation, and spatulas are completely dry.
* Melt the chocolate slowly over low heat. Chocolate is very delicate and can become lumpy or grainy if overheated.
* Stir the chocolate frequently with a rubber spatula, once the outer edges start to melt.
* Chocolate retains its shape when melted, so the only way to know if it is truly melted is to stir it. Do not rely on appearances alone.