So much Chocolatey fun!
Our coconut blossom syrup is perfect for homemade chocolate, as compared with the granulated coconut sugar it has a super smooth texture. It is so simple to use with the cocoa butter and cocoa liquor drops… you’ll be a chocolate pro in no time! Why not get creative with flavours and mix-ins, you could pour the chocolate into moulds or if you don’t have a special mould pour a thin layer onto a lined baking sheet and break into ‘bark’ or even pour a thin layer into the bottom of silicone mini muffin cups, for chocolate ‘coins’.
This chocolate may still have a soft bite at room temperature in warm weather so we like to keep it in the fridge.
- Place the cocoa liquor and cocoa butter drops in a medium bowl over a pan of boiling water to melt along with the coconut syrup and salt.
- Once fully melted and well mixed, pour into moulds of choice and add toppings if using.
- Allow to set for a few hours. Can be stored in the fridge for a firmer chocolate.
Note: The first time I made this I tried to speed up the setting process (I wanted to try the chocolate and was being impatient!) but I noticed a slightly granular texture which may have been due to the rapid setting- therefore I advise allowing the chocolate to set at room temperature.