Vickys Homemade Chocolate

• 140 grams (5oz) cocoa butter
• 85 grams (3oz) unsweetened cocoa powder
• 6 tbsp icing / powdered sugar or to taste
• 1/2 tsp flavour extract (vanilla, orange, mint, rum etc) or to taste
• 1 pinch salt

1. First melt the cocoa butter either in a bain marie or in the microwave.
2. If microwaving stir every 30 seconds until melted, it should only take a few minutes.
3. Don't boil the butter
4. Now gradually add and stir in the cocoa powder
5. Add the salt and flavouring, then add the sugar to taste
6. To make prettier chocolates that won't melt so easily at room temperature, you need to temper the mixture.
7. Please refer to my tempering link below
8. If you're not so worried about that, pour the mixture into a jug so you have better control of the flow
9. Now pour into moulds.
10. I kept the plastic that were inside the kids christmas advent calendars.
11. They are a perfect thickness, not too deep.
12. I keep a lot of these type of things!
13. Let set for half an hour in the fridge
14. Pop out of the moulds and store in a lidded container in a cool, dark place
15. This recipe makes a darker chocolate.
16. To make a milk chocolate, swap out some of the cocoa powder for powdered milk.
17. For a dairy & soy-free version use powdered rice milk or coconut milk.
18. You can buy both on the Amazon website

cocoa butter, cocoa, sugar, flavour, salt

Taken from cookpad.com/us/recipes/343381-vickys-homemade-chocolate (may not work)