Melt the cacao butter in a small pot or, even better, in a water bath at very low temperature (not above 42°C). Add the finely chopped cacao and stir until everything is liquid. Then add the coconut blossom sugar and stir again with love. You can now spoon this fine mixture into a mould, making sure that the coconut blossom sugar is evenly distributed throughout the chocolate.
Now you can play with your senses and refine the chocolate with cacao nibs, nuts, berries… ❤
Let the mould cool down and enjoy.
Tip: If you want to prevent the chocolate from blooming, let it cool in the freezer and store it there for better shelf life. Enjoy!
Basic Recipe:
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45 g Balicacao
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45 g cacao butter
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30 g coconut blossom sugar
Variations unlimited… :-)