YIELD: 12 CANDIES
This chocolate can be molded using a chocolate mold or drizzled onto desserts for a chocolaty coating. Feel free to control the sweetness to your liking without affecting the final texture too much.
Directions
Whisk together all the ingredients into a medium bowl.
Pour the mixture into molds and rap on a solid flat surface to remove any air bubbles.
Chill in the refrigerator until solid.
To use as a coating, simply melt all ingredients back down and whisk well to combine.
Store in an airtight container in the refrigerator for up to 1 week.
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Ingredients
½ cup melted cacao butter
⅓ cup + 2 tablespoons cocoa powder
⅓ cup agave or maple syrup Pinch salt
