Ingredients
- 70g Raw Cacao Paste (wafer form is the easiest)
- 30g Raw Cacao Butter (preferably wafers)
- 40g Creamed Coconut (cut into smallish pieces)
- 70g Coconut Palm Sugar
- Vanilla Essence, Paste or Powder (optional)
- Sea Salt or Himalayan Salt to taste
- Cacao Nibs to taste (around 20g)
Method
Weigh out the cacao paste, cacao butter and creamed coconut and put them all in a small glass bowl
Place the bowl over saucepan full of hot water (creating a Bain Marie) and keep stirring until all of the ingredients have melted. This will probably take less than 5 minutes.
When the mixture is liquid stir in the sugar and vanilla essence. The sugar may not all dissolve completely in the mix but stir for a few minutes to dissolve it as much as possible.
Add salt to taste – I use a salt grinder and do three or four twists
Add in the cacao nibs, if you like your chocolate crunchy put in more, if you prefer it smooth add less.
Either pour into a specially made chocolate mould or, like me, use a saucer lined with greaseproof paper.
You can set the chocolate quickly by placing it in the freezer, but the fridge works just as well.
It is best to keep the chocolate in the fridge as it has quite a low melting point. It is quite rich, so you won’t need much to satisfy your chocolate craving.
At a glance conversion
To help those working in pounds, ounces and cups
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