Mexican Spiced Dark Chocolate
By: A Clean Bake Makes: 12 ChocolatesIngredients
- 1/2 cup/45g/1.5 oz good quality cocoa powder
- 1 3/4 tbsp/25g/0.8 oz Natvia
- pinch salt
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 3/4 tsp chili powder
- 1/4 cup/45g/1.5 oz Divided coconut oil, melted and still warm
- 1/4 tsp Vanilla Extract
Directions
- In a small mixing bowl, whisk together the dry ingredients (cocoa powder through chili powder).
- Mix the coconut oil into the cocoa powder mixture, 1 tbsp at a time. Scrape down the sides and bottom of the bowl periodically to make sure it all gets incorporated.
- Stir in the vanilla extract.
- Divide between two lightly greased mini loaf pans or a lightly greased chocolate mold.
- Allow to set at room temperature for 30 minutes, then transfer to the fridge to set completely.
- Store in the fridge until you're ready to eat it. They get a little messy if kept at room temperature.
Tips:
As far as what cocoa powder to use, make sure you're choosing something of reasonably good quality, since this is the primary source of flavour in these chocolates. It's helpful to have a silicone candy mold for this.
