Are you ready for a decadent treat?
This chocolate is creamy in texture and doesn’t have one bit of refined sugar in it! You get all of the anti-inflammatory benefits of honey, the heart healthy antioxidants of chocolate, and none of the guilt!
Ingredients
- 3 oz Cocoa Butter
- 1 oz Coconut Oil
- 1.5 oz Cocoa Powder
- 2 Tbs Honey
- 1 tea Vanilla Extract
- 1/8 tea Salt
- Optional – Nuts of your choice
*One recipe will make approximately 2 bars of chocolate.*
Instructions
- In a double boiler, melt the cocoa butter and coconut oil together.
- Once melted, remove from heat and stir continuously until the temp comes down to 90 degrees.
- In a separate bowl, mix cocoa powder, honey, salt and vanilla together until completely smooth.
- Slowly pour cocoa butter mixture in to the other bowl whisking continuously until combined. (This process is called tempering. You must keep the liquid in motion continuously or else you will have a chalky texture to your chocolate.)
- Pour in to candy molds and let sit at room temperature until chocolate hardens.
- Once chocolate has set, remove from molds and store at room temperature in a zip top bag.
Tips
- Once you start tempering the chocolate, you won’t have the ability to move around or grab things that aren’t already close. Have everything close at hand before you start.
- It keeps really well in the freezer if you don’t intend to eat it within a couple of weeks.
Serving Suggestions
- Eat it by itself
- Pour over nuts or dried fruit
- Dip fruit in the chocolate
- Melt and drizzle on top of Vanilla Custard
- The possibilities are endless!
