-For the ‘base’ mixture-
1.25 cup raw cacao butter (shaved and tightly packed)
1.25 cup raw cacao powder
¾ cup rice malt syrup
PLUS 1 tsbp coconut sugar & 1 tbsp desiccated coconut for garnish
PLUS optional flavourings of any of the following; 2 tsp peppermint essence, 2 tsp vanilla essence, 1 tsp salt flakes, 2 pieces crystallised ginger (finely chopped), 2 tsp instant coffee, zest of ½ orange (Jaffa), 2 tsp rose water, 1 tbsp skim milk powder (to make it a ‘milk’ chocolate).
METHOD FOR MAKING RAW CHOCOLATE HEARTS
Fill a small pan halfway with water and bring to boil. Reduce water to a simmer.
Place cacao butter in dry bowl and stir with a metal spoon until dissolved.
Add in cacao powder and rice malt syrup and stir until well combined. Remove mixture from heat.
Add flavouring of your choice.
Transfer chocolate mix into chocolate moulds. Leave to set in freezer for minimum 20 minutes before serving. (TIP: chocolate is nicest left to stand for 5-10mins at room temperature before serving.)