Homemade Paleo Chocolate
Prep time
Cook time
Total time
Ingredients
- 6.5 ounces cocoa butter
- 1½ cups of raw cacao powder
- 3 tbsp maple syrup
- 1 tsp alcohol free Madagascar vanilla
- **You will need silicon chocolate molds (my favorite bar mold can be purchased here) and a food thermometer if you want to temper the chocolate in order to prevent separation or that "powdery" look once it dries
Instructions
- Melt cocoa butter in a double boiler on the stove, using very low heat. Do not let the cocoa butter get higher than 120 degrees
- Once the cocoa butter is melted add in the cacao powder, maple syrup and vanilla
- Let the mixture cool down to 82 degrees, stirring the whole time it cools. This is tedious but will prevent separation once the chocolate dries in the mold
- Heat the mixture back up to about 88-90 degrees which will make it easier to work with.
- Pour chocolate in molds and let cool on the counter
Notes
If you do not care about the look of the chocolate, you can eliminate the tempering portion and just pour the mixtures into molds right away. If you go this route, the chocolate should be stored in the fridge as it melts easier.
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