Flavor Infused Homemade Chocolates

Recipe
inspired by a recipe from the Coconut Mama

Ingredients

6 Tbsp. coconut oil
Flavor infusion (see below)
½ tsp. vanilla
3 Tbsp. raw honey
6 Tbsp. natural cocoa powder
sea salt (sprinkle at end)

Flavor Infusions

• Lavender: 1/2 Tbsp. dried lavender blossoms, or 1-1/2 Tbsp. fresh lavender blossoms
• Orange: zest of 1 orange (use a vegetable peeler to zest large strips)
• Mint: 2 large sprigs of fresh mint
• Ginger: 1 inch piece of ginger, peeled and diced
• Plain: these chocolates also taste delicious with no flavor infusion

Candy Molds

I use this heart-shaped silicone mold, and this recipe makes 3/4 cup of melted chocolate, which is just enough to fill the mold. If you don’t have a candy mold, you can double the recipe and pour the chocolate onto a silicone or parchment lined cookie sheet. I’ve made it both ways and I like the texture better of the molded chocolates, but both methods work.

Directions

1. In a small saucepan, melt the coconut oil over low heat.
2. Add the flavor infusion and remove from heat. Cover the pan and allow to steep 30 minutes.
3. Strain the flavoring from the oil and return oil to saucepan. Warm the oil again over low heat, and add the vanilla and honey. Stir to blend.
4. Add the cocoa and stir until it dissolves. Turn off heat.
5. If you are using a flexible candy mold, place it on a plate or cookie sheet, for stability. Pour chocolate into a glass measuring cup, stir it again, and then pour into your candy mold. If you don’t have a candy mold, pour the chocolate directly from the pan onto a parchment/silpat lined cookie sheet.
6. Sprinkle lightly with sea salt, and put in freezer for 2 hours.
7. Pop the chocolates out of the mold, or if you’re using the cookie sheet method, break the chocolate into bite-sized pieces.
8. Store your chocolates in an airtight container in the fridge. (They’ll melt at room temperature.)

- See more at: http://www.phoenixhelix.com/2013/08/05/flavor-infused-homemade-chocolates/#sthash.7irnFQYk.dpuf