Dark Chocolate Bars
PrintEquipment
- Candy Molds
- Double Boiler
- Candy Dispenser
Ingredients
- 100 g cocoa butter about ¾ cup
- 1 cup unsweetened cocoa powder
- ½ teaspoon Powdered Monk Fruit Sugar more or less to taste
- 1 teaspoon vanilla extract
Instructions
- Melt cocoa butter in a chocolate melter or double boiler.
- Stir in cocoa powder and Powdered Monk Fruit Sugar.
- Keep on heat until dry ingredients have been fully incorporated.
- Remove from heat and stir in vanilla extract.
- Pour into chocolate bar molds.
Notes
Slowly increase vanillla extract to about ½ teaspoon testing to make sure you don't add too much. Half of the Powdered Monk Fruit Sugar can be replaced with up to ¼ cup of a powdered sweetener. However, erythritol based sweeteners can crystallize.
