Most of use LOVE Chocolate and Cacao is where it all comes from! So why not make your own yummy supply? Heres how to make chocolate from ceremonial cacao. We also have other recipes HERE.
Ingredients
- 250 Grams of ceremonial cacao chopped or grated.
- 100-250 grams cacao butter – (adjust the amount based on how intense and dark you like your chocolate)
- 100-250 grams of sugar, coconut sugar or another sweetener of your choice (again adjust the amount based on how sweet you want it to be)
- A pinch of sea salt.
- Optional extra: 1 teaspoon reishi mushroom powder or another mushroom powder you like (Reishi Mushroom has calming qualities. Reishi is great to relax, wind-down and centre yourself. It helps promote deep sleep whilst also helping to support immune health and enhancing your body’s natural defence.
- Topping ideas: chopped nuts, pistachios, dried strawberries, coloured sprinkles, icing sugar, or leave plain.
Directions:
- Place chopped cacao and cacao butter into a metal or glass bowl. Heat it over a pan, and melt it on low heat. Continue whisking or stirring so that your cacao doesn’t burn.
- Once it’s melted, turn off the heat.
- Add sweetener and stir in until consistent.
- Add sea salt.
- If you’re adding a mushroom powder, add it now and mix well.
- Prepare moulds. Make sure the sweetener is consistently mixed in (coconut sugar tends to float to the bottom). Pour the chocolate paste into moulds. If you don’t have chocolate moulds, you can use lunch boxes, recycle chocolate box inners or ice cube trays.
- Sprinkle the toppings evenly, including additional sea salt, if you like a little bit of a salt kick with your chocolate.
- Place in the fridge for about 30 minutes, or until the chocolate hardens.
- Enjoy! Set an intention before you eat, if that speaks to you.
- Keep in the fridge in a jar or another container until your ceremonial chocolate is gone! It might not last long!
