You Will Need:
- 1/4 cup cacao butter
- 1 & 1/2 tbsp coconut sugar
- 2 tsp cacao powder
- 1/4tsp peppermint extract
- silicone mould
The secret to non-gritty chocolate is the method; follow it exactly and you should have no problems with the sugar creating a smooth result. You can swap the sugar for maple syrup if you like, but still follow this method as otherwise the syrup will not blend with the butter and will sink to the bottom of your mould.
Place a glass bowl over a very gently simmering pan of water. The bowl should not be touching the water. Add your cacao butter to the bowl and melt slowly, watching it like a hawk. Remove from the heat as soon as the cacao butter is fully melted. We want the cacao butter to remain as cool as possible so it keeps all of the goodness and nutrients found in the cacao bean.
In another small bowl, add your sugar and slowly add drops of water to the sugar until it begins to dissolve and form a syrup. The sugar won’t dissolve fully but that’s okay. Add this syrup, the cacao powder and peppermint extract to the bowl with the melted cacao butter and stir for one minute.
Place the bowl into the fridge and chill for five minutes. Remove and stir then chill for another five minutes. We’re looking for the chocolate to firm up but not become completely solid – look for the consistency of Nutella.
Once the chocolate has firmed up, remove it from the fridge and place the bowl back over the simmering water to liquefy again, stirring constantly – this should only take a few seconds. This second melt removes any gritty sugar and blends everything together perfectly.
Pour the chocolate into your mould (our cute pineapple mould is an ice cube tray from Primark!) and place in the freezer to set for 10-20 minutes. You can store your chocolate in the freezer for up to two weeks, or in a sealed container in the fridge for one week, though we doubt it will last that long! Experiment with flavourings, try orange extract or even add dried fruit and nuts.
Will you be trying this recipe?