Chocolate orange recipe
Ingredients
Basic chocolate recipe
- 100 g cacao butter
- 5 tbsp maple syrup or coconut nectar
- 5 tbsp cocoa
Servings:
Instructions
chocolate orange recipe
- Place the cacao butter in a glass bowl over a pan of boiling water (a bain Marie) and slowly melt the butter.
- Once melted, stir in the cocoa using a metal balloon whisk.
- Remove from the heat and add the maple syrup, orange extract and buckwheaties if using – you can adjust the flavours to your liking at this stage.
- Spoon the melted chocolate into paper cases, ice cube trays or chocolate moulds.
- Leave to set in the fridge or freezer for half an hour.
Buckwheaties
- Soak one cup of buckwheat kernels in 2 cups of water overnight.
- Once soaked, rinse and drain the kernels and lay them out on a baking tray. Dehydrate in a low oven (around 80°C) for up to an hour until dry and crispy.
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