This chocolate is meant to be a cooking chocolate, but really, it's too good to use just for cooking. It's great right out of the fridge, a rich, smooth, slightly bitter dark chocolate.
MOO Chocolate
Ingredients:1/2 cup plus 1 tablespoon cocoa powder
4 tablespoons coconut oil (melted)
1/4 cup agave syrup
Method:
Combine the cocoa, coconut oil and agave syrup in a bowl. Stir to combine then whisk until the mixture is smooth and shiny and starts to thicken. Pour into a mould or moulds (if you are making individual chocolates).
To make block chocolate I use a silicone loaf pan lined with baking paper. The silicone pan is easy to remove from the block of chocolate and the baking paper ensures the chocolate is smooth.
To make individual chocolates I use chocolate moulds - the moulds in the photo are from Aldi. You can get chocolate moulds at craft shops, discount department stores and some $2 style shops, you can even re-use the moulds from Advent calendars, boxed chocolates and Easter eggs if you wish to.
This is a rich, dark, slightly bitter dark chocolate. If you like a sweeter chocolate add one additional tablespoon of agave syrup.
For flavoured chocolates, add the flavouring of your choice with the agave syrup.
Agave syrup is available at any health food shop.
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I can't imagine using agave for anything else - is it possible to substitute it for some other sweetener?
ReplyDeleteOf course, but you'd need to adjust the liquids to compensate. I have agave on my porridge every morning, and it's delicious in hot chocolate instead of sugar.
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