ORGANIC DARK CHOCOLATES
INGREDIENTS
A pyrex jug or heatproof bowl
A small saucepan (smaller diameter than the jug/bowl)
Chocolate molds (eg. 2 small ice cube trays)
A small whisk or wooden spoon
Spatula
2.5-3 Tablespoons Dark Organic Agave
80g Pure Cacao butter
55g Raw organic Cacao powder
METHOD
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Bring 2cm depth of water in small saucepan to the boil then turn off the heat
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Sit the jug/bowl in the saucepan (water should not be touching the jug/bowl
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Place the cacao butter in the bowl and let it melt completely
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Add agave syrup, mix well to warm through
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Remove jug and wipe water off the bottom and edge of bowl
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Mix in cacao powder 1/3 at a time, blend well (add any other additions at this point such as goji berries, nuts)
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Carefully pour into molds and gently shake the molds to settle the chocolate
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Place in freezer for approx 20 mins, or fridge for 1-2 hours
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When set, twist molds to loosen the choc. Enjoy!
Variations: add 3-4 goji berries per choc, 1 chopped almond per choc, 3 teaspoons or spirulina per batch, peppermint oil, coconut, ANYTHING!!
For spirulina choc use 60g cacao butter and 20g coconut oil for a total of 80g, substitute in above recipe