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chocolate unrefined coconut oil vanilla honey cocoa powder flavor salt flavor dried lavender blossoms mint ginger infusion
Viewed: 33 - Published at: a year agoIngredients
- Base Chocolate Recipe
- 6 tablespoons unrefined coconut oil
- 1/2 teaspoon vanilla extract
- 3 tablespoons honey
- 6 tablespoons cocoa powder
- flavor infusion (see below)
- sea salt (sprinkle at the end)
- Flavor Infusions
- 1/2 Tbsp. dried lavender blossoms (or 1-1/2 Tbsp. fresh lavender blossoms)
- zest of 1 orange (use a vegetable peeler to zest large strips)
- 2 large sprigs of fresh mint
- 1 inch piece of ginger, peeled and diced
- These chocolates also taste delicious with no flavor infusion
Method
- In a small saucepan, melt the coconut oil over low heat.
- Add the flavor infusion and remove from heat.
- Cover the pan and allow to steep 30 minutes.
- Strain the flavoring from the oil and return oil to saucepan. Warm the oil again over low heat, and add the vanilla and honey. Stir to blend.
- Add the cocoa and stir until it dissolves. Turn off heat.
- If you are using a flexible candy mold, place it on a plate or cookie sheet, for stability. Pour chocolate into a glass measuring cup, stir it again, and then pour into your candy mold. If you don't have a candy mold, pour the chocolate directly from the pan into a parchment lined bread pan or pie plate.
- Sprinkle lightly with sea salt, and put in freezer for 2 hours.
- Pop the chocolates out of the mold, or if you're using the unmolded method, break the chocolate into bite-sized pieces.
- Store your chocolates in an airtight container in the fridge. (They'll melt at room temperature.)
- Above are my favorite flavor infusions, but feel free to experiment. When I was recipe testing, I discovered that almost anything tastes good with chocolate. Note: each of the ingredients listed in the flavor infusion category are designed to be used in separate batches of chocolate, not all together.
