How to Make Agave Chocolate

Three Methods:Agave Hot ChocolateAgave Chocolate SyrupAgave Chocolate Truffles

Agave syrup or nectar is a sweetener made primarily in South Africa and Mexico from specific agave plants. This agave sweetener is approximately 1.5 times sweeter than honey. It can be used to substitute honey or sugar in vegan baking. However, agave cannot be used as a straight substitute for sugar or honey in all recipes because of its lower viscosity. Agave's caramel flavor enhances chocolate's flavors; with the right proportions, agave and chocolate can be combined with excellent results. This article will tell you how to make agave hot chocolate, chocolate syrup and chocolate truffles.

Method 1
Agave Hot Chocolate

  1. 1
    Mix 1/2 cup (118 ml) agave nectar with 2 tbsp. (13.4 g) unsweetened cocoa in a saucepan. Add 1 tsp. (5 ml) vanilla and 3 1/2 cups (828 ml) of milk and turn on the burner to medium heat. Stir with a whisk until combined and heated thoroughly.
    • Make agave marshmallows for your cocoa by dissolving 2 packages of unflavored gelatin in 6 tbsp. (89 ml) of cold water. Add 1 cup (237 ml) of agave syrup or nectar, 1/4 tsp. (0.5 g) salt and 1 tsp. (5 ml) of vanilla. Place the mixture in the microwave for 30 seconds. Beat for 10 to 15 minutes with a mixer. Flour a cookie sheet, pour the marshmallows on the sheet and allow to cool. Cut into squares and place in your hot cocoa.

Method 2
Agave Chocolate Syrup

  1. 1
    Mix 1 cup (237 ml) of light agave nectar with 1/2 cup (55.6 g) unsweetened cocoa powder in a saucepan.
  2. 2
    Remove from heat when the powder is completely mixed into the syrup.
  3. 3
    Stir in 1/2 cup (118 ml) of water and 1 tsp. (5 ml) of vanilla extract.
    • Add powdered milk with the cocoa to make the syrup richer and thicker.
  4. 4
    Serve over ice cream or store in the refrigerator and heat before use.

Method 3
Agave Chocolate Truffles

  1. 1
    Pour 1/2 cup and 2 tbsp. (148 ml) of heavy cream into a heavy saucepan. Ensure the heat is on its lowest setting so you don't burn the cream while you add ingredients.
  2. 2
    Break up 8 oz. (227 g) of baker's chocolate and sprinkle it into the cream.
  3. 3
    Add 1/2 tsp. (2.5 ml) vanilla, 1 1/2 tbsp. (21.5 g) butter and 1/3 cup (79 ml) of agave nectar to the cream and chocolate mixture.
  4. 4
    Stir constantly, stopping when the mixture is smooth and there are no chunks of butter or chocolate left.
  5. 5
    Remove the mixture from the heat. Pour the chocolate into a container in a thin layer. An 8 inch (20 cm) square metal pan works well. Chill the pan until it is firm, about an hour.
  6. 6
    Toast 1/2 cup (60 g) of pecans under a broiler, making sure to turn them so they don't burn. Mince them by hand or in a food processor. Place them in a small dish.
  7. 7
    Place 1/2 cup (38 g) shredded coconut in another small dish.
  8. 8
    Scoop walnut-sized balls of the chocolate with a teaspoon. Roll the balls to make a smooth ball. When all the balls have been formed, split the batch in half and roll 1 half in the shredded coconut and the other half in the nuts.
  9. 9
    Serve immediately or place in a container and store in the refrigerator until an hour before serving.

Things You'll Need

  • Agave nectar
  • Unsweetened cocoa
  • Milk
  • Vanilla extract
  • Cream
  • Water
  • Baker's chocolate
  • Coconut
  • Pecans

Article Info

Categories: Making Chocolate