There is something very gratifying in making your own chocolate candies. Chocolate that is so decadent, rich, and creamy. Not only are they heavenly to eat, but they make amazing gifts for those you cherish. These days you can find candy molds to fit every occasion, every hobby, every interest, they literally come in about every shape and size one can imagine. So not only do you give a “sweet labor of love” when you present someone with these homemade chocolates, you can personalize them! This recipe is makes a very dark and rich tasting chocolate. Have fun!
- 1/2 cup raw grated cacao butter
- 1/2 cup raw cacao powder
- 2 Tbsp agave nectar (or you can use 1 Tbsp lucuma powder & 1 Tbsp agave)
- 1/16 tsp sea salt
- splash of vanilla if desired (1 tsp) Or any other flavoring you desire, just go easy.
Ensure all utensils and the bowl are dry before the ingredients are added as water can cause the mix to separate.
- You will want to create or use a double boiler for this. Melt the cacao butter until it is liquid. I got the water to a boil in the bottom of the double boiler then turned the burner to the very lowest setting. I then added the cacao butter to the top pot and moved it around until it was completely liquid.
- After the cacao butter is melted add the cacao powder, whisk all the lumps away.
- Add in agave, vanilla (if desired) and then the salt. Whisk together.
- Pour the chocolate into your molds. Gently tap the mold to release any bubbles.
- Place in the fridge until firm.
- To remove the chocolates just turn your mold upside down and lightly tap it on the counter top.
- Store chocolates in an air tight glass container in the fridge.
- **Tip – to wash your molds just use hot water, don’t use soap as this can build up in your molds and effect your chocolates.