- 150g Raw Cacao Powder
- 300g Raw Cacao Butter
- 100g coconut palm nectar
- Pinch of healthy salt
Toppings: Goji berries, Acai Powder, orange zest, vanilla bean, grated ginger, shredded coconut, crushed nuts, raw cacao nibs etc
- First melt the cacao butter in a ‘bain marie’ (a steel bowl over a large pot of just boiled water).
- Into a strong blender, add the 4 ingredients together, then scrape out blender into a bowl, and add any optional ingredients you wish.
- Spoon into chocolate moulds or funny shaped ice cube trays, refrigerate for a half hour, and pop out onto plate.
Update 5 Feb 2015: Recently, we received feedback from a lovely lady regarding her experience in chocolate making. She shared that her chocolate mixture failed to solidify despite a couple of hours in the freezer. May we suggest that the equipment that is used to blend the mixture and the moulds to be dried properly before using. Check them to ensure that there is no water droplets because water content in the mixture may cause ‘chocolate seizure’. Chocolate seizes when water is added, usually accidentally, during melting. It stiffens, loses its gloss, and becomes lumpy and unworkable. Sometimes this can be fixed by stirring in some oil. We hope you do not give up when your first chocolate making process fails, sometimes it may takes a few practices. They are all part of learning process