Easy Milk Chocolate – Easter Competition

Ingredients

100g organic cacao butter
50g organic coconut milk powder
25g organic raw cacao powder
2 tbsp organic maple syrup (can add more for desired sweetness)

Method

  1. In double boiler (note 1), add cacao butter and stir to melt. Stir consistently to ensure it melts evenly and doesn’t burn.
  2. Add sifted coconut milk powder and stir well until all milk powder is dissolved.
  3. Once dissolved, add the cacao powder and stir until dissolved.
  4. Take off the heat and stir in the maple syrup. Make sure you stir it straight away and consistently until it has evenly combined.
  5. Pour into chocolate moulds, silicone ice tray or silicone mini muffin tray. Place if fridge or freezer to set. Setting time will vary on size of moulds.

Notes

  1. Double Boiler – boil water in a pot with heat proof bowl placed on top. Make sure the bowl does not touch the boiling water.
  2. Store in the fridge for up to 2 weeks, or in the freezer for 1-2 months.

Easy Milk Chocolate – Easter Competition

Ingredients

100g organic cacao butter
50g organic coconut milk powder
25g organic raw cacao powder
2 tbsp organic maple syrup (can add more for desired sweetness)

Method

  1. In double boiler (note 1), add cacao butter and stir to melt. Stir consistently to ensure it melts evenly and doesn’t burn.
  2. Add sifted coconut milk powder and stir well until all milk powder is dissolved.
  3. Once dissolved, add the cacao powder and stir until dissolved.
  4. Take off the heat and stir in the maple syrup. Make sure you stir it straight away and consistently until it has evenly combined.
  5. Pour into chocolate moulds, silicone ice tray or silicone mini muffin tray. Place if fridge or freezer to set. Setting time will vary on size of moulds.

Notes

  1. Double Boiler – boil water in a pot with heat proof bowl placed on top. Make sure the bowl does not touch the boiling water.
  2. Store in the fridge for up to 2 weeks, or in the freezer for 1-2 months.

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