White Chocolate

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¼ cup of raw cacao butter, melted
1 teaspoon maple sugar
1 teaspoon of vanilla powder
2 ounces coconut milk powder
tiny pinch of salt
1 teaspoon cacao nibs (optional for inside your chocolates)


Melt your raw cocoa butter in a glass bowl over a double boiler on your stove set to low (raw cocoa melts at 93 degrees, don’t burn it)
Once melted, transfer to another bowl and add the remaining ingredients
Whisk well ensuring there are no lumps left and everything is incorporated
Transfer to a blender or a food processor and run it to get it as smooth as possible
Pour into your chocolate molds or silicon cups and place in the freezer for at least an hour
Remove and serve or chop them up and add them to chocolate chip cookies or muffins

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