- 1 1/4 cup finely chopped cocoa butter
- 2 Tbsp coconut oil
- 1 cup cacao or unsweetened cocoa powder (sifted // I prefer using half cocoa, half cacao for flavor)
- 2 Tbsp maple syrup (more for sweeter results)
- 1 healthy pinch sea salt (optional)
- 1/2 tsp vanilla extract (optional )
- 3 Tbsp cacao nibs
- Add 2 inches of water to a Xtrema Double Boiler and bring to a rolling simmer over medium heat. Then reduce heat to low.
- To the double boiler, add finely chopped cocoa butter and coconut oil and let melt, stirring occasionally with a wooden spoon or whisk - about 2-3 minutes.
- Once melted, carefully remove bowl from heat (turn off stovetop), add the cacao or cocoa powder to a fine mesh strainer (like this one), and sift it over the melted cocoa butter (to avoid clumps). Use a whisk or wooden spoon to mix until fluid and thoroughly combined.
- Add maple syrup and stir once more. At this time, you can also add the (optional) salt and vanilla .
- Taste and adjust flavor as needed. I added additional maple syrup to sweeten it up. Add more vanilla to enhance the chocolate flavor and add depth of flavor, salt for saltiness, or more cacao/cocoa powder for intense chocolate flavor.
- Pour your chocolate into molds of choice. At this point, sprinkle on your cacao nibs. I also sprinkle on a pinch more salt.
- Carefully transfer to freezer. Remove from molds once the chocolate is set - about 1 hour.
- Store covered in the refrigerator for several weeks or in the freezer for even longer. Let come to almost room temperature before enjoying, as it's creamier and the flavors are more pronounced when it's warm.