Homemade Dark Chocolate
How to make your own stress and immune-boosting dark chocolate rich in magnesium. No longer a guilty pleasure!
Servings: 4
Calories: 259kcal
Ingredients
- 1 cup cacao butter
- 1 cup cacao powder
- 1/3 cup honey less or more to taste
- 1 tsp vanilla extract
- almonds (optional) chopped and toasted
- dried raspberries (optional)
Instructions
- In a glass bowl add the cacao butter.
- Place the glass bowl over a pan of simmering water (about an inch - make sure it is not touching the glass bowl).
- When the cacao butter has completely melted, add the cacao powder and vanilla extract (and any other flavouring you might want to use) and stir in well.
- Allow to slightly cool, then add the honey. The consistency of the chocolate should be the same as the honey. If you are using raw solid honey - then add this to the cacao butter and melt together.
- Stir well until smooth and shiny - do not add any water (even a drop) as this will make the chocolate go grainy.
- Pour the chocolate into the moulds, or plate, or onto a baking sheet (lined with natural parchment paper).
- You can add any flavourings e.g. toasted almonds or other nuts, or dried fruit e.g. raspberries on top of the chocolate, or in the bottom of the mould (depending on where you want it).
- Allow to cool - either for several hours at room temperature, or in the fridge or freezer (if you are in a hurry)
- You can keep these at room temperature for a week, longer in the fridge and you can also freeze them, which is a great way of stopping you from eating them all!