You will need a silicone chocolate mould or ice cube tray.
Making Raw Chocolate
1) Place a heat-proof bowl in a saucepan of water and gently heat on a low setting. Melt the cacao butter in the bowl. Use a whisk to keep the mixture moving.
2) Add the cacao powder a spoonful at a time, stirring constantly.
3) Lastly keeping the heat on low, mix in your sweetener. You may wish to add more than the suggested amount if you prefer a sweeter chocolate. Once mixed in, pour the mixture straight into your mould. Do note, keeping the chocolate on the heat may cause overheating.
4) To set the chocolate, place the mould in the fridge for 2 hours or the freezer for 20 minutes.
Making these with almond butter in the centre
To make the Romeos, follow the chocolate recipe as directed above. When you are ready to pour the chocolate, fill the moulds only half way up and place in the freezer. Put the remaining melted chocolate to one side.
To make the filling spoon out the almond butter into a dish and add a trickle of maple syrup. Mix together with a spoon and taste. You may choose to add more of either the nut butter or syrup depending on how sweet you would like it.
Remove the set chocolate from the freezer. With clean fingers, roll the almond mix into a large pea-sized ball and squash into the centre of each chocolate. Next, pour the remaining chocolate into the moulds, covering the almond filling. Return the chocolate mould to the fridge/freezer and leave to set.
You could use any filling, including whole nuts, fruit or fruit spread, for instance.
In the Healthy Supplies kitchen, we experimented with sweeteners whilst creating these chocolates. Syrups such as Coconut Sugar and Maple made for a smooth, sweet chocolate batch. Being granular, coconut sugar needs to dissolve into the chocolate first before being poured. This takes about 5 minutes. Once it has dissolved, pour straight into the chocolate moulds and place in the freezer.
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