![]() (Note: I improved the recipe after taking the photos, so the chocolates will look darker than what is shown.) When ready to use, simply drop one piece into 2/3 cup very hot milk of choice and stir until completely dissolved. If desired, dip half of each piece into coconut butter to achieve the white-and-black look in the photos. If not using the candy molds, you can cut into 2 to 4 pieces after freezing. Pour into 2 to 4 candy molds, or pour into the bottom of a shallow plastic dish. ![]() Combine it with the agave or maple syrup, then add cocoa and salt, and stir until you achieve a smooth chocolate paste. ![]() Gently warm coconut butter until stir-able (if it’s not already soft).
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