About the Recipe
Ingredients
2 c. 70% Cacao
1 c. Coconut Oil
50 g. Creamed Coconut
½ c. Coconut, dried unsweetened
½ tsp. Coconut Extract
Preparation
Take the bag of Creamed Coconut and put it in a small bowl of hot tap water to melt the coconut
You need a pot and a metal bowl. The metal bowl must be small enough to fit in the pot but not fall in the pot. You need to put water in your pot and when you put the bowl on top the water must not touch the bottom of the bowl.
First boil your water in your pot, while that is coming to a boil add all ingredients into your metal bowl.
Shut off the heat on your pot and place your bowl on top
Stir chocolate mixture with a spatula off and on as it melts together
When totally melted pour in an 8x8 square parchment paper pan
Refrigerate for an hour or two
Remove from fridge and cut into desired pieces
Keep refrigerated this is not a counter stable chocolate