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.
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 and /or separation in the finished chocolate*.
Next gently stir in the Carob Powder and then add the Agave Nectar. Stir until evenly distributed.
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!
The chocolate will turn lighter as it starts to solidify. Gently pop out each coin and store in a cool dry place.
*TIP: to help prevent over-heating of the mixture we recommend finely grating the cocoa butter by hand so that melting occurs more rapidly and with less heat.
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