If you loved my chocolate peanut butter cake, then you’re going to love this! This is the kind of chocolate you wish they sold in stores. Once you have it, you won’t be able to stop eating it. I’d recommend making an extra batch but I don’t know if it’ll do you any good. You’ll just eat it all. It’s just that damn good!
For this recipe, you’ll need a few extra kitchen supplies found below. You can get away with improvising for some but the kitchen scale is a must. There’s just no way to measure the raw cacao without weighing it.
150 grams Brown Raw Cacao Paste
100 grams White Raw Cacao Paste
4 Tbsp Dolcedi Sweetener (You can swap out for agave or coconut nectar but it will not taste as good in my opinion)
2 drops Stevia
½ tsp Salt
Add all ingredients to the mini crockpot.
Once the cacao starts to melt start stirring the ingredients
It shouldn’t take longer than an hour for all ingredients to completely melt
When the cacao starts to form little bubbles, you’ll have to keep an eye on it, stirring every few minutes making sure to stir to the bottom of the crock-pot. (The liquid sugar likes to stay at the bottom)
Note: Don’t let the cacao sit when it starts to bubble. This will make the consistency of the cacao get funky and can get a burnt taste.
Have your chocolate molds set up on a cookie sheet so you can just slide them into the freezer once they’re filled.
Pour the melted chocolate into the pour funnel.
Since we’re working with raw ingredients that tend to separate quickly, I use a skinny spatula or a butter knife to mix the chocolate once it’s inside the pour funnel.
Fill the chocolate molds and set them in the freezer for 30 minutes.
If you are using a chocolate bar mold, it may take a little longer depending on your freezer setting.
Leave me a comment and tell me how it went!
Here’s the products I used for this recipe:
Here’s the Tools I used:
Note: You can also use a turkey baster to fill the chocolate molds. I did this for a couple years before finding the chocolate funnel. The funnel truly makes this recipe go smoother!
There’s a lot of fancy chocolate molds out there and I’ve gone through quite a few of them! Because cacao is more delicate than regular melting chocolate, I’ve found that the thinner and bendier the mold the easier it is to get the cacao out of the chocolate mold. My rule of thumb now when purchasing chocolate molds online is to go for the brown silicon molds because they never disappoint. If you want the mermaid, unicorn and rainbow mold, you’ll have to go to your local Michael’s store. Sorry!