Ingredients:
60g cacao
butter, grated
2 tbsp maca
3 tbsp chocolate
powder
1 tbsp agave
nectar
Directions:
Boil a kettle full of water and pour into a small pan.
Carefully place a large glass bowl on top of the pan,making
sure the bottom of the bowl does not touch the hot water.
Add the grated cacao butter and stir continuously until
it has melted.
n.b.: Raw cacao butter has a melting point at approx
38°C, so it will melt very quickly. To retain the
cacao's nutrients, it should not be allowed to exceed
this. (You can check periodically by dipping your finger
in the melting cacao butter - it should feel slightly
warm, not hot.)
Once all the cacao butter has melted, slowly stir in
the chocolate powder until they have dissolved completely.
Next add the agave nectar.
Pour the chocolate mixture into your chosen chocolate
moulds, or simply a small tub lined with greaseproof
paper. Place in a fridge to chill and harden. Once hardened,
these chocolates will remain solid at normal room temperature,
but you may prefer to keep them in the fridge anyway.
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