Raw Mint Chocolate

• Create top quality after dinner mints!
• Dairy Free, raw dark chocolate.
• Natural Mint flavour can be adjusted to taste.
• Makes at least 30 chocolate coins.

Choc Chick Raw Cacao Butter Buttons 250g

50g Cacao Butter

Organic Cacao Powder (1kg) - Sussex WholeFoods

3 Tbsp of Raw Cacao Powder

Coconut Blossom Nectar Syrup, Organic 350g (Biona)

2-3 Tbsp Coconut Nectar Syrup

Peppermint Extract 100ml, Organic (Steenbergs)

4 drops of Peppermint Extract

Profusion Himalayan Rose Pink Salt - fine 500g

Pinch of salt

Other Ingredients

Method

1. Place a clean, dry chocolate mould (we used a special coin motif mould) onto a flat baking tray or marble chopping board. Keep to one side.
2. Melt the Cocoa Butter in a Bain Marie: a bowl nestled over another bowl or pan filled with boiling water. It is not necessary to put this on the cooker. Just use the heat from the boiling water and refresh as necessary. This will help prevent the mixture from overheating and causing crystallisation in the finished chocolate.
3. Next gently stir in the raw Cacao Powder and then add the Coconut Nectar. Stir until evenly distributed.
4. Add a few drops of Peppermint Extract. Taste the mixture and add more according to taste. We used 4 drops from a standard disposable pipette to provide a gentle and pleasant mint flavour.
5. Using a teaspoon or dessert spoon fill the chocolate mould shapes just to the surface. Allow to cool either in the fridge or in a cool place. If you’re in a hurry use the fridge!
6. The chocolate turns lighter as it starts to solidify.
7. Gently press out each coin. We recommend using some disposable gloves so as not to leave any finger marks on the chocolates. Wrap and box as you wish!