Raw Chocolate
Prep Time5 mins
Total Time2 hrs 5 mins
Servings: 12 pieces
Ingredients
- 35 g Cacao butter or coconut oil
- 3 tbsp Rice Malt Syrup
- 2 tbsp cacao powder
Instructions
- Over the lowest heat possible, melt together the cacao butter and rice malt syrup.
- Once liquid, whisk in the cacao powder until smooth.
- Pour into small moulds (it's very rich!!)
- Refrigerate until set.
These look beautiful Cindy! How long do they last for, considering there is a fresh raspberry hiding in there?
A couple of days in the fridge will be fine, or up to 3 months in the freezer.