 |
| Dark Chocolate 2 ingredients : butter / 1 block cacao powder / 1 tbsp Optional creamier add milk powder / 1 tbsp sweeter add raw honey / drizzle at own discretion flavour and aroma add vanilla essence / 1 tsp |
 |
| Step 1 : Melt the butter. |
 |
| I'm using the rice cooker. |
 |
| Here are the chocolate moulds. |
 |
| My cacao powder just arrived the day before. |
 |
| The butter is melting. |
 |
| Stir gently ... |
 |
| Bubbles are forming and dancing about in the pot. |
 |
| Keep stirring in slow, steady movements. The butter is browning. I can see tiny dots of brown sediments at the bottom. The cooker turns off at this point. About 10 minutes later from the start. |
 |
| Step 2 : Add the cacao powder. Add the options here too, if any. |
 |
| 1 tbsp of cacao powder. |
 |
| Stir and mix well. Leave the mixture to cool down for say, half an hour. |
 |
| Step 3 : Mould and Freeze. Half an hour later ... Pour the mixture into the moulds. |
 |
| We should have enough chocolate-mix to fill 2 bars. |
 |
| In the freezer. Check the chocolate in 2 hour's time. Or the next morning. Tick tock, tick tock. |
 |
| 2 hours later. Ahhh! One dark and one caramel. The dark one probably got all the brown sediments that were left at the bottom of the cooker-pot. |
 |
| Break them into squares and keep them in ... |
 |
| an air-tight container. |
 |
| Twist the seasalt grinder over the chocolates for an enhanced look and taste. Enjoy. One a day, keeps the blues away. |
The Carnivore Lifestyle.