This one is my favourite for adding into bliss ball recipes, decorating desserts, or adding some food grade essential oils and putting into chocolate molds. It has a thick and creamy consistency.
Its decadent and smooth, it doesn’t taste like coconut oil. It makes probably about 4 cups of chocolate. For my profession, I always need lots of chocolate ready to go in the fridge.
I experimented with different amounts of ingredients to make this chocolate, over 100 times and this was the best one. So I kept it and now I want you too have it.
Chocolate is a science….its annoying at the best of times, but it smells delicious and tastes freaking amazing, so I persist with it.
So please make sure every ingredient is roughly at room temperature.
For example maple syrup…can’t come straight out of the fridge and into the mix with the cacao butter and coconut oil. It will decrease the temperature and either separate, or cool to fast and start to harden.
So everything at room temperature for this one.
I normally make a combination of coconut oil and cacao butter melted. It makes the chocolate a little cheaper, and the cacao butter makes the chocolate smell divine.
Method – into the food processor goes;
2/3 cup Maple syrup
1/2 cup Almond butter (optional)
3/4 cup Cacao Butter & Coconut oil*
pinch of salt
1 tsn Vanilla – the real stuff
Blend it all up until combined nicely and it looks like maple coloured, liquid gold
then add 1 cup of Raw Cacao and mix again, but only for about 20 seconds
* 30g of cacao butter melted and fill the rest of the cup with melted coconut oil to get the right mix here
Transfer to a bowl/molds/tray, what ever you wish to do with it and store in the fridge until solidified. *pictured is dark chocolate bark made by my sister @ Chocolate Provisions