Depends on your chocolate mould size
15 minutes plus freezing time
Gently melt the cacao paste, cacao butter, and coconut oil using 2 pots or a glass bowl over a pot, bain-marie style, with just-boiled water in the bottom pot.
Add the honey*, charcoal and essential oil and mix well to combine.
Transfer the melted ingredients into another vessel for easy pouring or use a tablespoon to spoon the mixture into the moulds. Make sure the chocolate moulds are on a hard flat surface (a tray makes it easier to transfer them to the freezer). Fill the chocolate moulds.
Set in the freezer.
These chocolates taste sweeter once frozen, so resist the urge to add too much honey. ;)
- 200g Cacao Paste, melted
- 100g Cacao Butter, melted
- ¼ C coconut oil, melted
- ¼ C honey or maple syrup
- Tsp salt
- 2 tsp activated charcoal powder (optional)
- 2 drops orange organic essential oil (optional, you can also try peppermint, rose geranium or ginger)
Tip: you can add chopped nuts or dried fruits to these chocolates, but rather add any chunky ingredient to the moulds once chocolate is already poured in (after Step 3).