Bitter Chocolate Fudge

Bitter Chocolate Fudge

It’s quite tricky where we live to find chocolate that is both gluten-free and dairy-free and with a household of boys who love chocolate, I soon discovered ways to make it. This is bitter chocolate which you can have plain or topped with flavourings of your choice.

Ingredients:

1 cup raw cacao powder

1/2 cup coconut oil melted

1 tsp fine sea salt

1 tsp vanilla extract

Optional:

5 tsp. coconut sugar (or sweetener of choice)

Method:

In a medium-sized heat-safe bowl, place the cacao butter and coconut oil.

You need to ensure you heat indirectly by placing the bowl over small pot of simmering water, making sure that the bowl doesn’t touch the water. Allow the cacao butter and shortening to melt, stirring occasionally. I lift the pan off the heat occasionally during this process. Don’t be worried if the mixture appears thin at this stage.

With the mixture still over the simmering water, add the sugar and mix well. Slowly add the salt and vanilla, and blend until smooth.

Remove the bowl from the pot and allow to cool for a couple of minutes.

At this next stage, I find it easier to transfer the mixture into a measuring cup to pour into the moulds. Pour the mixture into silicone moulds (really any flexible container will do). I find 2 tbsp mixture if the perfect amount for each mould.

Freeze for about 30 minutes, or until solid. Store in refrigerator until serving.

Additional Notes:

If you don’t have a silicone mould use a cake tin or other heatproof container lined with parchment paper.

I used crushed freeze-dried strawberries, almonds and sea salt on top of the chocolate. You can use any flavouring additions that you wish.

Why not add mint flavouring and top with some cacao nibs.

Equipment Used:

Saucepan

Bowl

Spoon

Silicone mould

Measuring cup

Measuring spoon.