These little bars are made with melted Carob Drops and are sweetened just with Coconut Sugar. You would hardly notice that they are not conventional Cocoa/Cacao based chocolate as the flavour is so similar - dark & rich, without the usual carob aftertaste.
This recipe makes around 15 chocolates, depending on the size of your moulds and whether you include nuts in them.
Melt the Carob Drops in a "bain marie" or a heat-proof bowl placed into a saucepan of boiling water - make sure the water does not touch the base of the bowl. You will need to keep stirring the drops to allow them to melt evenly. Note: These drops take longer to melt than just plain Cacao Butter.
Once melted, remove the bowl carefully from the saucepan of water and sit on top of a tea-towel. Now add the Coconut Sugar and Vanilla Extract. Stir until all the ingredients are combined.
Make sure your chocolate mould is free of any moisture. Sprinkle in some chopped nuts into each mould if you wish. Then take the melted mixture and gently fill each shape to the top.
Now gently tap the sides to help any trapped air bubbles rise to the surface. Leave the chocolates to solidify on a flat surface or place in the fridge before removing them from their moulds.
Store in an airtight container somewhere cool or in the salad compartment of your fridge.
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