Make yourself an indulgent treat with some home made chocolate. Using honey as the sweetener gives this snack a different taste to store bought chocolate but the best thing is you can adjust the sweetness to your liking. Use less honey for a more bitter/dark chocolate taste & more for all the sweet tooths out there!
You can use silicon baking/ice moulds to pour the chocolate into or a grease proof paper lined baking tray.
• 1 cup cocoa butter or coconut oil
• 1 cup dutch processed cocoa powder
• ½ cup raw honey (or to taste)
• 1 tsp vanilla extract (or other flavor, experiment to see what results you like best!)
• ¼ cup of nuts of your choice
• ¼ cup goji berries
1. Fill a small pot up with water and bring to the boil then lower the heat to a simmer. Place a bowl on top of the pot to create a gentle heat (double boiler) in which to melt the ingredients into. Make sure the water doesn’t touch the bowl.
2. Melt the cocoa butter and remove from heat.
3. Add cocoa powder, honey and vanilla extract. Make sure to mix well to ensure the honey doesn’t settle when you pour the chocolate.
4. Place nuts and goji berries into whatever moulding utensil you’re using and pour the chocolate into the mould.
5. Let the chocolate harden for about 3 hours before removing from the moulds. Place in the fridge if you live in a warmer climate (Melbourne is usually cold enough for this to set on its own!). If you used a baking tray snap the chocolate into different sizes for that artisan look.