Ingredients
- 150 gcoconut butter/coconut oil *
- 70 graw cacao powder*
- 30 gagave nectar* or 50 g raw honey
- Pinch of Himalayan salt
- (Optional, ½ teaspoon vanilla extract, or ½ teaspoon cinnamon, nuts or dried fruit)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place coconut butter/oil in TM bowl and melt for 1-10 mins (as required) at 37 degrees on speed 3. coconut butter is oil around 25 degrees, so if your coconut is liquid already, skip this step, if solid, you may also need to turn speed up to 5 for a second during melting to get lumps off blades).
Add cacao and agave nectar / honey and salt and mix for 5 seconds on speed 7. Then stir for 10 – 20 mins at 37 degrees,speed soft until smooth. (The longer you process for the glossier the chocolate)
Add optional flavourings if using and mix for a 10 seconds on speed soft
Pour into small silicone moulds or Foil confectionary moulds and let set in fridge.
Tip
*all ingredients found in good health-food shops
It helps to decant the chocolate into a small jug ro squeezey bottle to assist with neat pouring into moulds. Give it a swill around from time to time to keep ingredients from separating.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I have made this recipe several times now - and it doesn't take me anywhere near 40 mins to make. More like 15-20 including melting the coconut oil, mixing and putting into molds. You can also make your own homemade flavouring or essence to make for example: mint chocolate. This can be done by getting fresh mint leaves and covering in either pure vodka or rum and leaving to ferment for approx 2 months.