Chocolate Advent Calendar

• Home-made chocolates with a festive theme!
• Made without refined sugar: these chocolates are sweetened with coconut blossom nectar, which has a lower GI and therefore less of an unhealthy “sugar rush”.
• The carob chocolates are caffeine-free and made from untoasted carob which has a smoother flavour than the roasted version people are more familiar with.
• White chocolates flavoured with lucuma & coconut.
• Dark chocolates made using raw cacao powder.

Organic Deodorised Cocoa Butter 500g (Sussex Wholefoods)

150g of Organic Deodorised Cocoa Butter

Organic Raw Cacao Powder 500g (Sussex Wholefoods)

3 tablespoons of raw cacao powder.

Organic Coconut Flour, Gluten Free 500g (Sussex Wholefoods)

50g of coconut flour

Organic Carob Powder 500g (Sussex Wholefoods)

3 tablespoons of untoasted carob

Organic Lucuma Powder 250g (Sussex Wholefoods)

2 tablespoons of lucuma powder. Lucuma is a naturally sweet flavouring commonly used in South America, and used in the white chocolate here.

Vanilla Extract Nielsen Massey 118ml

1 capful of vanilla extract.

Almond Extract 60ml (Nielsen Massey)

1 teaspoonful of almond extract.

Fine Pink Himalayan Salt 500g (Sussex Wholefoods)

1 pinch of salt.

Method

1. Find two pyrex bowls such that they will “nest” whilst leaving a gap in the lower bowl. Typically, the upper bowl will be slightly larger than the lower bowl. This will be used as a bain-marie.
2. Grate the cocoa butter into the larger bowl. This will allow you to melt it on a low heat, thus keeping the “good oils” in the cacao intact.
3. Boil a kettle of water and pour into the lower (smaller) bowl. Put the larger bowl on top and stir the cocoa butter with a wooden spoon until the cocoa butter is melted. It will take around 3 or 4 minutes for the cocoa butter to melt fully.
4. For each chocolate type, add the flavourings as described in the “Flavourings” section below.
5. Mix thoroughly.
6. Spoon the mixture into the chocolate mould, taking care to avoid bubbles. Tap the side of mould gently to release any trapped bubbles.
7. Place the mould in the freezer for at least an 1 hour.