I don’t mean to toot my own horn but DAMN this is good! It’s creamy, bittersweet and deliciously smooth – in my opinion everything chocolate should be.
I am so impressed with how this turned out!! It’s perfect eaten as it is, or you could always add some nuts, seeds, coconut or essential oils like peppermint to give it some extra flavour.
The trick to nice smooth chocolate is TEMPERING – in this instance you need to keep stirring it until the bowl is room temperature. This ensures all of the fat and sugar crystals are incorporated evenly throughout the mixture and you won’t get any crystallised pieces, or separated bits of fat.
Is it zero-waste? YEP YOU BET, all these ingredients are easily sourced from bulk food stores. REJOICE!
200g cacao butter (you could substitute for coconut oil – but the finished product won’t be as solid)
75g cacao powder
100g maple syrup
1/2 tsp vanilla powder
Place a glass or metal bowl over a pan of simmering water – don’t let the water touch the bowl!
Melt the cacao butter until all solid pieces are gone.
Slowly whisk in the cacao powder, maple syrup and vanilla powder. Take off heat.
Stir for approx a further 15 minutes, until the sides of the bowl have cooled down.
Pour into a tray, or into small chocolate moulds as you please – refrigerate overnight!
Use as you would any other type of chocolate – in baking, melted as ganache or just EATEN! – please excuse my terrible moulds – the scratches are from an old muffin pan I used!