Preparation: 40 minutes
50g raw cocoa butter
50g raw cocoa powder
3 tablespoons raw coconut sugar
1 teaspoon vanilla extract
70g fresh blueberries
40g coconut butter
1 medjool date (pitted)
You will also need: A heart shaped chocolate mold with 12 hearts. You can use any chocolate mold shape if you’d prefer a different shape.
To make the chocolate:
Step One: ‘Shave’ the solid cocoa butter with a sharp knife or grater. Shaving is just really thin slicing that makes the cocoa butter crumble. The finer you can get it, the easier it will be to melt. You can leave it in big chunks if you like, but be prepared to wait a while for it to melt.
Step Two: Melt the cocoa butter. You can do this by leaving it in a warm place in a heat proof glass bowl by a fire or directly above a hot radiator. It melts at 34˚C. The idea is to melt it, rather than cook it, maintaining its ‘un-cookedness’. If you don’t have a gentle heat source then use a hob or stove. Put the cocoa butter in a small, oven proof, glass bowl and then put that bowl in a pan containing an inch or so of really hot water. Keep the hob/stove burning on a low heat. The heat will then transfer through the bowl, enough to melt the cocoa butter. Give it frequent stirs to assist the melting process. Don’t keep it on the heat any longer than it takes to melt it.
The best time to use it is when it has just melted. If it is too hot, then it takes longer to cool down and the coconut sugar will sink to the bottom of the chocolate when added.
Step Three: Add the coconut sugar to the melting cocoa butter during step two. The melting cocoa butter will help to soften and dissolve the sugar.
Step Four: When the cocoa butter has finally melted, mix in the cocoa powder and any other remaining ingredients.