Recipe
inspired by a recipe from the Coconut Mama
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 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
- In a small saucepan, melt the coconut oil over low heat.
- Add the flavor infusion and remove from heat. Cover the pan and allow to steep 30 minutes.
- 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.
- Add the cocoa and stir until it dissolves. Turn off heat.
- 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.
- Sprinkle lightly with sea salt, and put in freezer for 2 hours.
- Pop the chocolates out of the mold, or if you’re using the cookie sheet method, break the chocolate into bite-sized pieces.
- Store your chocolates in an airtight container in the fridge. (They’ll melt at room temperature.)
No comments :
Post a Comment