Equipment
- Double Boiler
- Candy Bar Molds
- Candy Dispenser
- Melanger Premier Chocolate Refiner Optional
Ingredients
- 1.5 oz / 40g cacao butter
- ¼ cup / 60g thick double cream / heavy cream
- 1 ½ tablespoon cacao powder unsweetened
- 1 tablespoon Powdered Monk Fruit use an additional ½ tablespoon if you like your chocolate sweet, or use Powdered Monk Fruit
Instructions
- Heat the cream in a pan until it bubbles. Lower the heat and stir regularly so the cream does not burn. Cook it until it has reduced by half and has become thick and slightly yellow in colour. Pour into a bowl and set aside to cool.
- Melt the cacao butter in a pan until just melted. Remove from the heat. Stir in the cacao powder and the powdered sweetener **see notes.
- Once the cream and the cacao mix have the same (lukewarm!!) temperature, combine them and stir. Pour into a chocolate bar mould and place in the freezer or fridge until set.
Notes
You can use cacao or cocoa powder in the recipe – just make sure it is unsweetened.
*** Instead of adding the sweetener to the warm cacao butter, dissolves the monk fruit in a little bit of cold water.
Stirs the monk fruit solution as the last step into the completed chocolate mixture.
This way, not experience any coagulating.Store the chocolate in the freezer or in the fridge. Because of the added cream, it is not firm enough at room temperature.
If you have milk powder to hand, you could use this in place of the cream. This would make the chocolate stable at room temperature, but also add on a few carbs.