1 1/2 Cup – Cacao Butter
1 1/4 Cup – Cacao Powder
Sweetener to taste (I recommend Swerve Confectioners Powder)
1) Make a bain-marie by fitting a glass or ceramic bowl over a saucepan of water. Do not let the bottom of the bowl touch the actual water. Bring the water to the boil then turn it down to a simmer. Very slowly melt the cacao butter in the bowl of the bain-marie. Take the cacao butter to no higher than 40–45°C/104–113°F. If you think it is getting too hot but hasn’t all melted, take it off the heat to finish melting. It is important not to overheat it or the chocolate will taste grainy and be ‘bloomed’, with a white cloudy appearance.
When the cacao butter has melted and is at around 40–45°C/104–113°F, add the rest of the ingredients. This should lower the temperature and we now want to bring it down to 28–30°C/82–86°F; just above or below will be fine.
2) Blend all the ingredients together with a hand-held blender to get rid of any cacao powder lumps and until velvety smooth and glossy. Do not over-blend or the chocolate will stiffen too much. If it is too stiff, place the bowl back over the hot water and stir gently for a minute or so then remove from the heat.
3) Keep stirring the chocolate gently to cool it then, when around 28–30°C/82–86°F, pour it into a silicon mold. Add your toppings. Then refrigerate until hard.
Toppings I used are:
– Sea salt and almond slices
– Instant coffee
– Orange oil and hot chili
Silicon Tray: https://amzn.to/2L2qlcG
Swerve Sweetener: http://amzn.to/2iNPeg3
Best Glass Bowl: https://amzn.to/2qclcXu
Orange oil: https://amzn.to/2Izp8Z4
Cocoa powder: https://amzn.to/2GFrVzr
Cocoa butter: https://amzn.to/2H1VUoG
My Cooktop: http://amzn.to/2xctxvL
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Business Email: kuhar.rob@gmail.com
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