Our base recipe:
1⁄2 cup cacao butter
1⁄4 cup cacao powder
1-2 tbsp bush honey
Pinch of salt (optional)
Step 1. To keep choc raw (full off all the goodies) you’ll need a double boiler ~ sounds fancy but really isn’t. To make a double boiler fill saucepan with about 5cm of water and bring to boil. Then place a suitably sized bowl over top of saucepan and make sure it’s not touching the water below.
Step 2. Add cacao butter into the bowl. Basically the smaller the cacao butter chunks the less heat is needed to melt it, so if you’re keen to keep choc as raw as possible, you can cut cacao butter into finer chunks than it already is.
Step 3. Once cacao butter is melted, add honey, and gently stir to combine, until honey melts and bother melted ingredients combine when stirred.
Step 4. Take Bowl off heat and add in cacao powder and salt stir to combine until no little powdery lumps.
Step 5. Stir really well, and then immediately pour straight into mould or lined tray and add any/all sprinkles you fancy
Step 6. Transfer chocolate to freezer to set – about 15 mins
Step 7. Eat and marvel at the fact that you are now a fully fledged chocolatier
If you’re going to the trouble of making choc, you might as well make a bit to last (or not last – we won’t judge) This will make 2 brown mould worth of choc ~ we usually make this amount and make one bar in mould, and then turn the rest into bark or peanut butter cups. Or can just halve recipe to make one moulds worth.
This will create quite a rich, bitter choc ~ can use more/less sweetener to taste Ok to sub other liquid sweeteners - raw honey always our #1 preference though.