This is one of the recipes from Abaigail O’Neill’s Model Chocolate Book https://www.abigailoneill.net/model-chocolate/! One of the easiest things I’ve ever done! The only difficult part was making sure I had all the ingredients, as they’re not always easy to find in Singapore. Thank goodness for iHerb, where I managed to source most of the ingredients and they delivered within a week.
I love a piece of chocolate after dinner and often feel guilty for eating the sugar laden, toxic stuff you buy from the supermarket. Even the organic, raw chocolate you buy from select stores has ingredients that stabilise and preserve them, as well as solids that would prevent the chocolate from melting, especially here in Singapore’s climate.
This is the perfect, guilt free way to enjoy chocolate, as it is actually beneficial to your health. It contains many essential minerals, which are good for your skin and general health! Could there be anything more perfect?
Enjoy this simple recipe!
Raw Dark Chocolate
- 60 grams Cacao Butter Raw
- 1 tbsp Coconut Oil Cold Pressed, Organic
- 1/2 tsp Vanilla Extract or powder
- 1 tbsp Agave nectar Organic, dark
- 1 pinch Sea Salt or Himalayan Pink
- 1/3 cup Cacao Powder raw
Melt Cacao Butter in a glass bowl, set over a saucepan of boiling water.
Remove from the heat
Add the rest of the ingredients, whisking the Cacao Powder in last
Pour into a chocolate mould
Place into the refrigerator until set
Try not to spill it all over the fridge like this! Perhaps a good idea to put the mould onto a tray before moving it into the fridge.