Belgian Chocolate for Father's Day:

Grads & Teachers:

Belgian Chocolates by Le Chocolat Belge:

Belgian Chocolate for Special Occasions:

Belgian Chocolate by Daniel, Toronto is made with GLUTEN FREE Ingredients!

Daniel Belgian Chocolates, Toronto, Ontario - Using high quality fresh, natural ingredients like whipping cream and butter, Daniel's Belgian chocolates taste rich and flavorful without the need of artificial flavor additives. We also have an organic selection; wedding favours and Sugar Free chocolates.

Belgian Chocolate Recipes

How to Make Chocolate

I'm a big fan of buying chocolate because there are many brands imported from around the world that are rich and delicious. However, if you're the kind of person who makes your own mayonnaise from scratch and ratatouille from all the fresh vegetables from your garden, then by all means, try making your own.

Instructions

• Cocoa beans
• Roasting pan
• Sugar
• Morter and pestle
• Spice or small coffee grinder
• Vanilla bean

Step 1: First, there's the acquisition of the cocoa beans. This could be a challenge!

Step 2: Spread your beans onto a baking sheet and bake at about 400 degrees for a half an hour.

Step 3: Shuck the beans once they are cool. Rub them until all the cocoa shells have been removed. A good time to work out your frustrations here.

Step 4: Once your roasted shucked beans are cool, grinding them in batches, with your pestle. Small shards are a good thing to look for.

Step 5: Pour these shards into the grinder.

Step 6: Consistency. It should be smooth but not liquid. If the beans liquefy, you'll have a difficiult time cleaning your grinder.

Step 7: Pour your mixture into a heavy-bottomed pan and heat gently. Once heated through, add your flavorings and sugar to taste and spices such as vanilla beans and a pinch of cinnamon, nutmet and ginger and if you are up to it some chili powder.

Step 8: Taste every step of the way--it's fun to watch your bitter beans turn into creamy, sweet chocolate. Also, the amount of spice and sugar you put into your beans depends on what you going to do with it. For a chocolate sauce it should be runny and not too sweet or for hot chocolate drink sweeten to taste or use an artificial sweeter.

Note: You will end up with a liquid chocolate and not a hard chocolate.

Tips & Suggestions

Although it's not nearly as delicious--it sort of fools with the consistency--you could try using Splenda if you're trying to reduce your sugar intake.