Raw Dark Chocolate …with a smooth caramel filling!
What You’ll Need:
Chocolate
- 1 cup Cacao Butter chopped
- 2 tablespoon raw Cacao Powder
- 2 tbs Rice Malt Syrup or Coconut blossom nectar (to taste)
- 1 tbs lacuma powder
- 2tbs coconut milk
- Pinch Sea Salt (optional)
Caramel Filling
- 1 cup pitted dates
- 2tbs almond butter
- 2tbs rice malt coconut blossom nectar
- 1tsp honey
- 1tsp coconut oil
- 5tbs cocao butter
What To Do:
- Soak dates in hot water for 15mins
- Prepare a bain marie using a medium sized bowl. ( To prepare a bain marie simply Place a bowl into a shallow bowl or saucepan of hot water to surround the inner bowl with a gentle heat. )
- Start preparing your filling by melting the 5tbs of cacao butter in the bain marie, stirring gently to aid the melting process.
- Add the melted cacao butter and all of the other ingredients for the filling to a blender and blend until you have a smooth, caramel cream paste.
- Place the filling in a bowl and pop in the freezer while you prepare the chocolate.
- Prepare a new bain marie and melt the cup of diced cacao butter for the chocolate. Stir gently to aid the melting
- Add the melted cacao butter and all of the other ingredients for the chocolate to a blender and blend until you have a smooth but runny chocolate liquid.
- In a silicone mould of your choice pour enough chocolate into each mould to create a base, this base should be 1/3 of the thickness of the finished chocolate and of the mould it is being set in.
- Set the remaining chocolate mixture aside.
- Place the mould in the freezer for 5-10mins.
- Spoon a small ball of caramel filling into each mould and press down lightly onto it a cold spoon.
- Pour the remaining chocolate over the top of each mould. Do this with a spoon or piping bag.
- Set in the freezer for 30-45mins.