- 100g of cocao butter
- 100g of cocao powder
- 2 tsp of honey (if required) You could also add some sultanas or tree nuts for flavour and texture.
- Shave the cocao butter so it melts quickly. It is important to melt below 50 degrees Celsius if you want a “raw chocolate” which will keep all the nutrients at optimum values. I do this in the TM with it set at 50 degrees and I watch it. I turn the heat back to 37 degrees before the cocao butter fully melts keeping the temperature under the magic 50 degrees. If you don’t have a Thermomix then a double boiler works fine too with a candy thermometer.
- Mix the cocao powder and honey into the melted cacao butter.
- Pour out onto lined tray or into molds to set in the freezer or fridge.
Apparently it can last for months in the fridge but in my house it’s lucky to last the night!