Ingredients
120 g cocoa butter
40 g olive oil
80 g maple syrup
100 g cocoa powder, sifted
1 pinch salt
Method
Finely chop the cocoa butter and add it to a heatproof bowl along with the olive oil.
Transfer the bowl over a bain-marie and allow 1 minute for the cocoa butter to melt.
As soon as it melts, add the maple syrup, the cocoa powder, and the salt.
Mix with a hand whisk until there is a smooth and shiny mixture.
Pour the mixture into any silicone molds that you like and refrigerate for at least 3 hours, so that the chocolates thicken well.
Remove them from the molds and serve right away.
Store in the refrigerator in an airtight container for about 1 month.
Source: Akis Petretzikis
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