Valentine’s day is nearly here!
With this in mind, I decided I would try making my own chocolate this year and have been amazed at how easy it is! So I have decided to show you how 🙂
This recipe is for dairy free chocs without the chemicals and added sugar you get in high street brands.
They are made of simply beautiful cocao, your choice of flavour and lots of love!
60g Cocoa Butter
50g Cocoa Powder
3 tbsp Sweet Freedom (you can also use Agave or Honey, you will, however, need a lot more! and sweeten to taste)
1/4 tsp Chilli Powder
You can also flavour with peppermint or orange essence, cinnamon works well too and of course, you can add nuts or coconut or fruit, the options are endless!
First things first, make sure the mould is clean and completely dry.
Grate the cacao butter and add to a double boiler/bain Marie, allow to melt slowly and make sure the bottom of the bowl does not touch the water and that no water goes into the bowl.
Once melted add the flavouring, for this batch I used chilli powder for the pomegranate pic, Himalayan rock salt for the love hearts and desiccated coconut in the others.
Mix well to avoid any clumps of chilli.
Then add the cocao powder and stir thoroughly, then add the sweetener (to taste) and mix well. I like to use a balloon whisk here.
The mixture may thicken (depends on the sweetener you have used) it will however still be easy to spoon into your mould.
Remove from heat and spoon into your mould.
Pop into the fridge for around 1 1/2 hours or into the freezer until set.
These delicious chocolates are best kept in the fridge and will keep for up to a month.