Chocolate, Chocolate Ganache, and Chocolate “Clay” {recipe} – Peanut, Tree Nuts, Dairy, and Soy Free

Chocolate Roses

Today is Food Allergy Awareness Day on TasteSpotting, sponsored by the Food Allergy Initiative (FAI). All week, we’ve been learning about the challenges of cooking for food-allergic family and friends, and today we’re posting recipes that address one or more of the eight most common food allergies.

One of the things we’ve been learning about food allergies is that a lot of candy and chocolate run the risk of cross-contamination with peanuts, tree nuts, and dairy even if these things are not actual ingredients…

This recipe for Peanut-, Tree Nut-, Dairy- and Soy-FREE Chocolate comes from our new friend, Pam Lee, the Associate Editor of Allergic Living Magazine. This is what she says:

You’ll never have to scour the stores looking for holiday treats again. Instead, whip up these professional-looking Santas, bunnies, duckies or pumpkins. “Tempering” is the process of heating then cooling chocolate to specific temperatures to produce glossy, store-bought-looking treats that “snap” when you break them. Chocolate is finicky – one drop of water will ruin an entire batch – and it burns easily, so go s-l-o-w-l-y. I recommend melting the chocolate in small batches and making a few chocolates at a time till you get the hang of it.

Chocolate Figures

by Pam Lee, Associate Editor of Allergic Living magazine

Dairy, Nut/Peanut, Soy Free Chocolates (free of all top allergens except coconut – fondant)


1 bag of Enjoy Life Semi-Sweet Chocolate


Chocolate thermometer
BPA-free microwave-safe plastic bowl
Small silicone spatula
Chocolate molds


Melt two-thirds of the chocolate in the microwave slowly until it reaches 110 degrees. (I used power level two, and checked the temperature every 25 seconds.) Stir in the remaining unheated chocolate until it melts. Stir until the temperature reaches 88 degrees, then pour into molds. Overfill a little, and use a straight-edged knife to level. Gently bang the mold on a flat surface to release air bubbles. Refrigerate until chocolate is set, then release from mold.

Chocolate Ganache

Once you try this versatile concoction, you’ll be hooked.


1 cup coconut cream
8 oz Enjoy Life Semi-Sweet Chocolate Mini Chips


Heat coconut cream until simmering, then add chocolate and stir until smooth. Use it right away on top of cake or cupcakes to produce a glossy, thick icing or put it in a container and refrigerate (use within a week) to have on hand as a spread on bread, heated for fondue, as a frosting, or spoon it into heated milk (soy, rice, hemp, oat) for a decadent cup of hot chocolate. You could also add a touch of your favorite flavour extract or liquor and use the ganache to fill the molded chocolates above.

Chocolate Clay

Try this recipe to make chocolate letters, figures or even beautiful chocolate bouquets.


1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips (to match image)
3 oz white corn syrup


Melt chocolate, then add the corn syrup, stirring it in thoroughly. Spread on wax paper and let dry for a couple of hours. Knead it until it becomes soft and pliable.

** Please note that this recipe and post have not been reviewed by FAI or medical experts. Avoidance is the only accepted course of treatment for food allergy. Always verify ingredients or food products by checking with the manufacturer and/or your physician to ensure that any foods are safe for your unique allergy issues.

by Sarah J. Gim on May 18, 2012 · 0 comments

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