This is as quick and easy as chocolate making can get. I’ve added a bit of Orange Coconut Sugar to these chocolates and I reckon they compare with Lindt Orange Intense Dark Chocolate – only much better for you 🙂
160g cacao butter, melted (you can melt by stirring over a bowl of hot water – chopping the cacao butter into small chucnks or grating it helps speed this process up)
110g raw cacao powder
60g maple syrup (or you can use agave or coconut nectar)
pinch of salt
1/4 Tsp. vanilla powder or paste or extract (whatever is in your pantry)
1 Tbsp. Orange Coconut Sugar
You will need a silicon chocolate mold.
In a glass or ceramic bowl, combine the melted butter with the maple syrup until well mixed, add the cacao powder, salt, vanilla and orange sugar. Stir well.
Pour spoonfuls into silicon chocolate mold. Gentle tap down to release any bubbles.
Place in the freezer for 20-30 mins until set.
Turn the mold out, gently pressing on the back of each mold to release the chocolate.
Store in an airtight container in the fridge.
Warning – very rich!!! You will only need 1 at a time 🙂