John Myers
Ingredients for 1 servings:
- 30 g cocoa powder
- 30 g cocoa butter
- 40 g raw cane sugar
- 1 packet of vanilla sugar
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes
Carefully melt the cocoa butter in a double boiler. Stir in the sugar and let it melt for a while, if necessary, until the sugar granules have reached the desired size. We like the sugar to remain crystalline in the chocolate. Then remove the mixture from the boiler and stir in the cocoa powder. The result should still be slightly runny and pourable. We use plastic container lids or other creative options as molds. After about an hour in the refrigerator, the chocolate is ready. Tips: It’s best to keep it refrigerated (it melts quickly in your hand). The chocolate can be varied with all sorts of flavorings (e.g., orange flavoring or similar). If you add liquids (e.g., orange liqueur or rum, about 15g), add 10g more cocoa butter. It will then be less runny, and you’ll need to spread the chocolate mixture into the mold. Note: Last year we vacationed in Sicily and visited, among other places, the small town of Modica, which is very famous for its chocolate production. There, you learn that chocolate doesn’t always have to look like the big manufacturers sell it. There, chocolate is made from raw cocoa mass, which is difficult or very expensive to obtain here (cocoa nibs). However, if you mix cocoa powder and cocoa butter (available online, make sure it’s food-grade), you get a decent result. After a few attempts, we came up with the above recipe – we’re truly addicted to it now and no longer eat “regular” chocolate.
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