MAKES
Depends on your chocolate mould size
PREPARATION TIME
15 minutes plus freezing time
METHOD
STEP 1:
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.
STEP 2:
Add the honey*, charcoal and essential oil and mix well to combine.
STEP 3:
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.
STEP 4:
Set in the freezer.
NOTE:
These chocolates taste sweeter once frozen, so resist the urge to add too much honey. ;)
INGREDIENTS
- 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).