What is more gratifying than making your own chocolate?
This recipe contains no nasties and literally takes 10 minutes to complete before chilling.
3 tablespoons (60ml) coconut oil
2 tablespoons (20g) roughly chopped cacao butter
2 tablespoons (40ml) of pure maple syrup
3 tablespoons (2g) raw cacao powder
1/2 teaspoon of vanilla essence
Pinch of sea salt
Handful of hazelnuts (optional lightly toasted)
Fill a small pot with hot water (roughly two thirds of the way full) and bring to a gentle boil. Place a dry stainless steel bowl on top of the pot. Place the coconut oil, cacao butter and maple syrup into the bowl, stirring occasionally until the cacao butter has melted. Turn heat off.
Add in the cacao powder and stir well to ensure no lumps. Add in the vanilla essence, salt and stir. You know have a pourable silky smooth chocolate..
Transfer the chocolate into a pouring jug.
Grab an ice cube tray or silicon chocolate mould and place a hazelnut or two in each compartment.
Fill each compartment three quarters full with chocolate.
Allow to set overnight in the freezer.
Remove set chocolate from mould and store in a glass container in the freezer for as long as you wish.
You can get creative incorporating macadamia nuts, almonds, currants, hazelnut essence or peppermint essential oil.
Recipe by The Foodologist