(fills one 12 piece candy mold)
A clean and dry silicon candy mold
3/4 cup cacao butter chucks
1/2 cup sweetener of choice
1 cup cacao powder
1/2 tsp vanilla
1/8 tsp salt (or more if you want a salty chocolate. But be aware, a little goes a long way!)
1/3 cup optional base: crushed or whole dried berries, a pinch of rock salt, nuts or seeds
- Make a bain-marie (hot water bath/double broiler) by filling a frying pan half way with water and placing a heat-safe glass bowl or sauce pan in the frying pan. Try to not let any water get into the sauce pan as it can ruin the consistency of the chocolates. On a low heat, slowing warm the water.
- Add the cacao butter chucks to the sauce pan. Stir them occasionally while allowing them to slowly melt. Be patient here and don't let it melt too quickly. You don't want to overheat the ingredients. Once melted, add sweetener of choice and give it a stir until well incorporated.
- Now add the raw cacao powder, vanilla, salt and slowing mix well until it is all saucy and delicious. Grab a clean spoon and give it a taste. How is it? Do you love your chocolates clean and pure?
- Now don't wait too long between these next steps or the ingredients in your chocolate will separate and settle to the bottom of the pan. Place the clean and dry candy mold on the solid surface like a cutting board or a baking pan. You will be putting the chocolates in the freezer to solidify, so make sure you have a flat surface for the chocolates to rest on.
- Use a spoon to pour the chocolate sauce into the molds. Give the sauce in the pan a little stir after each chocolate is poured to make sure the ingredients are evenly distributed throughout. Once all the molds are evenly filled put the cutting board or pan with the mold on top in the freezer on a flat surface. Leave the chocolates in the freezer for a minimum of 2 hours to harden. After 2 hours, you can pop the chocolates out of the molds and store them in an airtight container the fridge for up to a week.