This recipe yields about 14 1/2 oz or 1 1/2 cups of chocolate:

  • 200 g cacao paste
  • 100 g cacao butter
  • 140 g maple syrup
  • 1/4 tsp vanilla
  • 1/2 tsp pink salt
  1. Chop cacao paste and cacao butter into small pieces.
  2. Melt all ingredients over a double boiler.
  3. Remove from heat and whisk until thick and shiny.
  4. Pour into silicone molds (or a plastic lined baking tray) and place in the freezer to harden.
  5. When the chocolate is hard, un-mold (or cut/brake) it and store it in the refrigerator or freezer.


*please use organic ingredients, if possible.





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