¼cupmaple syrup (75 g) or other liquid sweetener such as rice malt or agave nectar
½cupcacao powder(45 g)
Instructions
Finely slice the cacao butter.
Melt the cacao butter and coconut oil in a heat-proof bowl submerged in hot water simmering over low heat, such as a saucepan. Do not allow the water to boil or to contaminate the mixture, as it will ruin the chocolate.
Once melted, combine the cacao powder and chosen sweetener until a smooth consistency is achieved. Adjust sweetness if necessary.
Pour into dry moulds or patty pans and place in the fridge to set for a minimum of 15 minutes. Ensure the moulds are thoroughly dry, and handle the chocolates as little as possible to preserve the gloss finish. Note they may require more time to set in the fridge depending on the size of the moulds used.
Serve straight from the fridge or freezer.
Notes
FlavouringsYou could flavour your chocolate by adding to the recipe:
a few drops of orange or mint oil
a pinch of cinnamon
a pinch of chilli powder or chilli flakes
lemon or orange rind
instant coffee powder
shredded or desiccated coconut
crushed nuts
ToppingsYou could sprinkle on your chocolate before it sets:
cacao nibs
sea salt
shredded or desiccated coconut
goji berries
sliced dried apricot or fig
freeze-dried raspberry pieces (drupelets)
StorageThis chocolate is best stored in the fridge or freezer as the coconut oil is likely to melt at room temperature and can be very melty depending on climate.