Making your own chocolate is super fun and a lot easier than you might think. The best part is that you get to mix it up with your favorite flavors, or whatever wacky idea comes to mind!
Making your own chocolate is super fun and a lot easier than you might think. The best part is that you get to mix it up with your favorite flavors, or whatever wacky idea comes to mind!
Add cacao butter to a dry bowl and place that bowl on top of another half filled with hot water. Allow the cacao butter to slowly melt. (about 5 minutes)
Remove cacao butter from heat and add maple syrup. Use a whisk to mix well.
Add cacao powder and stir well until it’s smooth and there’s no lumps.
Spoon the chocolate onto a non stick sheet and swiftly add toppings before the chocolate firms up.
Refrigerate for 5 minutes then transfer to a serving plate.
Enjoy! If you’re not using fresh fruit, these keep well for weeks on the counter or, in summer, in the fridge. If you’re using fresh fruit as a topping, they will keep for about 2-3 days.
Chris is an author, recipe developer and amateur photographer behind Tales of a Kitchen. This blog is a place where she celebrates a healthy, positive lifestyle and the food she loves.
Since switching to 80% raw I have way more energy to play with my grandson. I’ve been thinking about incorporating more raw for a long time, and the first issue of Raw Food Magazine really helped me take the leap–thank you.
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Raw Food Magazine has been a blessing, motivating me to eat raw despite the hectic nature of having a baby! The best part is I am getting sleep and I have more energy. Thanks, for the help!
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I am 60 years old and a lifelong sugar addict. After receiving the first issue of Raw Food Magazine I promptly made all 7 dessert recipes included. Thank you Raw Food Magazine–I have renewed hope I can be a reformed into a raw chocolaholic!
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