There has been much controversy the last few years regarding chocolate. First you should eat it, then you shouldn’t and then you should only eat it whilst standing on your head whistling the MASH theme tune (ok I made the last one up).
I always have a tub of homemade chocolates in the fridge to dip into and love experimenting with different flavours. This is one sweet snack that’s full of an incredible amount of antioxidants and serotonin (the happy hormone) you can enjoy guilt free. To make: –
Gently melt 1/2 cup cacao butter in a glass bowl over a pan of hot water. Do this slowly and your patience will be rewarded with a batch of super smooth chocolate. If you try to rush this step the butter is likely to separate and then cannot be salvaged. Once melted add 4 tablespoons of agave or maple syrup and 3 tablespoons of cacao powder. Mix together and then taste. If you want it sweeter or more chocolately then add more powder or sweetener. The consistency will be quite thick now. Pour into silicon moulds and freeze or place in fridge until set (approx 30 mins in freezer). Store in the fridge.
Play around with different flavours once you have perfected the basic recipe. Vanilla bean paste, grated orange rind, toasted almond and raisin and peppermint are all favourites of mine (not all together)!