Raw Cocoa Butter Chocolate Bar

　

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Easy, 5 ingredients dark or white chocolate bars made from scratch. Refined sugar free, vegan and gluten free, and seriously satisfying.

Dark Chocolate > Ingredients （ Makes 6 @2.5 cm x 3.5 cm）

• 30 g Organic Cocoa Butter
• 1 tbsp Maple Syrup
• 1 tsp Homemade Vanilla Extract  ( How to Make Click Here )
• 10 ～ 15 g Cocoa Powder
• Pinch of Himalayan Salt

White Chocolate > Ingredients 

• 30 g Organic Cocoa Butter
• 1 tbsp Maple Syrup
• 1 tsp Homemade Vanilla Extract  ( How to Make Click Here )
• 1 tsp Homemade Peanut Butter or Macadamia Nut Butter
• Pinch of Himalayan Salt

Optional 

• 1 tbsp Whipping Cream

Where to buy Organic Cocoa Butter ? https://iherb.co/2UXu37dM

Use a code PAN8577 to get a discount on your first purchase. They ship internationally at low price sometimes even free

Instructions

1. Bring a saucepan of water to nearly boil and turn the heat down to simmering.

2. Add the cocoa butter to a heatproof bowl and place over the hot simmering water in the saucepan. Make sure no water gets in the cocoa butter. Melt the butter, stirring with a whisk or a spatula, and when almost all of it is melted. Make sure the water don’t boil. The water temperature 60°C is best for melting cocoa butter.

3. Once the cocoa butter is melted, turn off the heat, keep the heatproof bowl over the saucepan of hot water.

4. Add the maple syrup, whisk together until all dissolved and well incorporated. Taste and adjust sweetness if needed.

5. Add vanilla extract, whisk together until all dissolved and well incorporated.

6. To make dark chocolate, when the mixture is completely fluid with no seperation, add cocoa butter and punch of salt, whisk together until smooth. Whisk to throughly combine. Whisk longer you will get smoother texture.

To make white chocolate, add peanut butter and whisk to throughly combine. To get a softer texture, add whipping cream if you like.

7. Pour the chocolate into candy molds or simply line a baking sheet with parchment paper and pour the chocolate on top. Set in the refrigerator or freezer to harden for 1 ~ 2 hour. Once completely solid, it is ready for serving. For the best freshness, store chocolate in an airtight container or freezer bag in the refrigerator for 2 ~ 3 weeks.