Fortunately I haven’t got a sweet tooth, but sometimes after dinner I just want that Chocolate hit! Two little squares, high in cacao is all I need.
There are so many delicious chocolate bars out there, with a huge variety of flavours. I love ginger, but haven’t found a bar yet with enough ginger to satisfy me.
So, I thought I’d try making my own, surely it can’t be that difficult?
I found this recipe which is Vegan, gluten free and with no added cane sugar.
80g Raw cacao powder
29g Lacuma powder
100g Cacao Butter
Approximately 40ml of Agave, according to taste.
I went with 80% cacao, as I find 100% for me is less palatable.
It’s so easy, here’s the instructions:
- Melt the butter over a bowl of hot water.
- Mix the sifted powders into the melted butter.
- Stir gently until the mixture is smooth and silky.
- Sweeten to taste, with the syrup.
I lined a tray with baking parchment, poured in the chocolate, sprinkled with dried cranberries and put it in the fridge to set.
The chocolate could be poured into ice cube trays, you’d then have individual chocolates, which could look very pretty depending on how you decorate them.
I think children would love making this, it’s easy, quick and as chocolate goes, reasonably healthy.
My next batch will be ginger!