California Farm Hand Made Chocolate

 

Ingredients

 2 people, 8 large quarter pound bars

1. 1 Cup ground cacao powder, 220 grams
2. 1 Cup cacao butter or coconut butter, 220 ml, (amazon)
3. 2 cups coconut cream or heavy dairy cream (440 ml)
4. 1/2 cup california mountain honey (80 ml)
5. Tsp vanilla extract (5 grams)
6. Tsp seasalt (5 grams)
7. Equipment: infrared remote thermometer, whisk, microwave, glass measuring cup, glass bowl, glass baking dish, aluminum foil
8. Cost: dark chocolate, cacao powder $4, cacao butter $5, coconut butter $1, honey $1, heavy coconut cream or dairy $2.50, other $1: Dark chocolate bar $1.70. Milk chocolate bar $1.03

Steps

 1 hour

1. 1

   For dark chocolate: keep mix under 85F degrees at all times.
   Melt 220 grams cacao butter, one cup, in glass bowl in microwave, cool down with 1/4 cup honey till 85F. Whisk in vanilla, seasalt and 220 grams cacao powder till smooth. Add 2 cups of 85F degree warmed coconut cream or heavy dairy cream.

   

   

   
2. 2

   Whisk till smooth, Cool, break into pieces. Harden off in fridge. Sprinkle with cacao powder, roll into balls. Place in plastic container with lid. Fresh for a year with coconut cream, six months with dairy cream. Enjoy.

   

   

   
3. 3

   For milk chocolate bars: keep mix under 85F degrees at all times.
   Melt cup of coconut butter in glass bowl in microwave, cool down with 1/4 cup honey till 85F degrees, add seasalt, vanilla, 250 grams (25%) cacao powder, whisk till smooth. Stir in 2 cups of 85F degree warmed heavy dairy cream or coconut cream. Whisk.

   

   

   
4. 4

   Transfer to two preformed aluminum forms, cool, cut in eight bars, harden off in fridge. Dust with cacao powder. Wrap in aluminum. Fresh for a year with coconut cream, six months with dairy cream. Enjoy.

   

   

   
5.