Homemade Chocolate

Chocolatey goodness

The dark side of Chocolate

Being aware of toxins in our food and environment, I’ve been concerned for a while about the levels of cadmium and lead in dark chocolate. Darker chocolate is also a way to reduce sugar and dairy while increasing antioxidants. I have been consciously eating less of the food of the gods and trying to avoid the brands highlighted in the reports below. The reports are from 2023 and the companies may have made changes since then.

Lead & cadmium in dark chocolate

Heavy metals found in chocolate products

NZ Chocolate testing

The Australia New Zealand Food Standards Code sets a maximum level for cadmium of 0.5mg/kg of chocolate and cocoa products. It does not specify a maximum level for lead in chocolate. However, the European Union has a maximum level of 0.1mg/kg. All the products we tested were below these levels.

Consumer testing NZ chocolate

Whitakers weigh in

From Bennetto

Our February 2025 testing found cadmium at 0.153 mg/kg within our Super Dark 82% chocolate (our highest cocoa content bar), and lead at < 0.02 mg/kg. Most of our range has 60% cocoa content, so the results for our Raspberries in Dark bar is a more accurate representative of our range; these tests came back with cadmium at 0.28 mg/kg and lead at < 0.02 mg/kg.

bennetto.co.nz

Making your own Chocolate

One night I wondered, why don’t I make my own chocolate? I happened to have the four ingredients handy and I gave it a go. Because I got the cacao from Good For Refillery I can’t tell how much lead and cadmium it contains, but if cacao follows the same guidelines, it should be minimal. In addition to raising your frequency via the satisfaction of eating chocolate, eating your own homemade is a whole other level. This recipe is easily scalable, quick to make, flexible and yummy, plus the benefits are not to be sniffed at!

Benefits of this Chocolates Ingredients

Cacao

• Provides benefits for heart and brain health, thanks to its abundance of antioxidants, flavonoids, and minerals like magnesium and iron and potassium, which are vital for energy, muscle function, oxidative stress and immune support. 
• Flavonoids in cacao help lower blood pressure and reduce the risk of blood clots, improving blood flow to the brain and heart.
• The flavonoids, theobromine, and caffeine in cacao can improve attention, processing speed, and memory, and reduce mental fatigue. Theobromine, can improve exercise performance and help with muscle recovery. 
• Cacao contains “bliss chemicals” like serotonin and dopamine, which are linked to feelings of well-being and happiness. 
• The fiber content in cacao contributes to improved digestive health.
• Cacao contains antioxidants that help reduce inflammation in the body, protecting against conditions like cancer and arthritis.

Coconut Oil

• Coconut oil is a rich source of medium-chain triglycerides (MCTs), a type of saturated fat that may have fat burning properties.
• MCTs provide a rapid energy source that your body can absorb and use faster than other types of saturated fat.
• Coconut oil has antimicrobial and antifungal properties due to its MCT content — specifically, lauric acid. Studies show that lauric acid may act as a bacteriostatic agent. This is a substance that prevents bacteria from multiplying without killing the bacteria.
• Research suggests it may have antimicrobial effects against disease-causing microorganisms, such as
  • Staphylococcus aureus
  • Streptococcus mutans
  • Streptococcus pyogenes
  • Escherichia coli
  • Helicobacter pylori
• Can increase satiety, increasing ketones and affecting ghrelin, so you feel full.
• Coconut oil can boost the moisture content of dry skin. It may also improve the function of the skin, helping prevent excessive water loss and protecting you from external factors, such as infectious agents, chemicals, and allergens.
• Nourishes hair strands and reduces breakage, which further strengthens the hair. Tames frizzy hair.
• Lauric acid in coconut oil reacts with saliva to form a soap-like substance that prevents cavities and helps reduce dental plaque buildup and gum inflammation.
• Coconut oil is a good source of antioxidants, which help neutralize damaging molecules called free radicals. This, in turn, helps reduce the risk of several chronic and degenerative diseases… tocopherols, tocotrienols, phytosterols, flavonoids and polyphenols.

Honey

• Honey contains antioxidants that combat free radicals, protect against heart disease, and reduce inflammation.
• Its antimicrobial and anti-inflammatory qualities, along with its hygroscopic nature, help promote faster healing of wounds and burns by keeping them moist and protecting against infection.
• Honey as a natural cough suppressant, as it coats and soothes a sore throat. 
• Can improve heart health by lowering bad cholesterol (LDL) and triglycerides, and reducing inflammation.
• As a prebiotic, honey encourages the growth of beneficial gut bacteria and its enzymes help break down food, which can alleviate bloating, gas, and constipation.
• Swapping refined sugar for raw honey can help manage weight by providing a lower glycemic index, which leads to slower blood sugar spikes and reduced cravings.

Chocolate bites

• 1 cup coconut oil (can use cocoa butter, but it is very expensive)
• 1 cup cacao powder sifted (can use cocoa)
• 5-6 tablespoons honey (can use maple syrup)
• 1 teaspoon vanilla extract (or other flavours below)

1. Make sure you have the ingredients
2. Gently melt coconut oil in a saucepan over medium-low heat. Stir sifted cacao powder, honey, and vanilla extract into melted oil until well blended.
3. Pour the mixture into a candy mold or tray lined with baking paper.
4. Refrigerate until chilled, about 1 hour.
5. If using a flat tray, chop with a knife that has been heated with hot water – this will slice evenly.

Notes:

If you prefer the bitter dark chocolate taste, add honey gradually, stirring thoroughly and taste test along the way.

Flavour by adding mint, rum essence, orange zest, peanut butter, salt, dried coconut, chopped nuts, ginger, cinnamon, cayenne pepper, etc., to taste and consistency desired. Stir in after melting coconut oil, cocoa powder, honey, and vanilla together.

Nuts add a nice crunch to it.

The number of servings and the time it will take for the chocolate to set depends on the thickness of the mold(s) used.

I used a hard plastic ice cube tray first try and it was difficult to remove but not impossible with running hot water on the back. The second time, I used a flat baking tray which was fine if presentation is not a priority, as when it comes time to cut it, there is no control over how it breaks so you get chocolate bark which is perfectly edible. Third time I used a hot knife – brilliant.

This chocolate is not recommended for baking and must be kept refrigerated.

Tips

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