- 1 3/4 cups melted cacao butter
- 12 drops vanilla essence
- 1 Tbs. soy lecithin (optional for creaminess)
- 2 2/3 cup cacao powder
- 1 cup powdered Coconut sugar* or Xylitol** (grind into fine powder in blender first)
- 2 1/2 tablespoons maple syrup (or 12 drops of liquid stevia)
- 3/8 teaspoon Himalayan salt
- The best way to melt cacao butter is to cut the block of cacao butter into chunks and run it through the shredder blade in your food processor, then place in a food dehydrator in a glass or metal bowl at 120° until melted. OR create a Bain Marie by submerging a metal bowl in another metal bowl of boiling hot water, stirring often. Be sure NOT TO get any water in the bowl with the chocolate, as it will cause it to seize and will not make beautiful chocolates. 2. Once your cacao butter is melted, measure 1 3/4 cup and place in
- Once your cacao butter is melted, measure 1 3/4 cup and place in a bone-‐dry blender container. Then either blend on high or mix by hand with all of the other ingredients until it is completely emulsified and mixture is warm
- To keep the chocolate mixture from getting solid while you are working with it, put it in a metal bowl inside a warm bowl of water (double boiler style). Alternately, if it's too thin/warm for dipping, put a bowl of cold water underneath to thicken it a little
- *Use chocolate for making bars, adding nuts or dried fruit, dipping truffles into or for pouring into chocolate bar molds. For truffles sometimes you will need to cool the chocolate down to a thicker consistency and dip twice to get a nice thick coating.
- *Storage and life span: Prepared chocolate lasts for up to 6 months. Store finished chocolate in the refrigerator as bars, truffles or brittle.
- *Variations: Substitute cacao powder for Lucama powder to make a caramel type white chocolate and swirl the two together for a fun effect.
- -----------------------Dipping Fruit------------------------
- Clean and dry Strawberries, cherries, apricot slices, etc.
- 2. Dip into the chocolate leaving a bit of the top exposed
- 3. Lay onto a wax paper sheet
- 4. Let cool before serving
- 5. Double dip if necessary
- REMINDER: Never get water in or near your chocolate, as it will seize! Not good!!!! Also you don't want to set it up in the freezer, as this will make it sweat.