Makes 15 candies
100g cacao butter, roughly chopped
6 rounded tbsp cacao powder plus further for dusting
90-130g coconut blossom nectar
1 tsp vanilla extract
Pinch of salt
Be sure that your bowl and all different utensils are fully clear and dry earlier than use as water could make the chocolate combine separate.
Sieve some further cacao powder into a big bowl for dusting the candies later and have a sieve and extra cacao at hand.
To make the candies
Put the cacao butter right into a heatproof bowl over a pan of water on a really low simmer. Be sure that the bowl will not be touching the water; the steam will likely be sizzling sufficient to soften the butter. When fully melted, flip the warmth off however go away the bowl on the pan and add the cacao powder. Combine nicely with a balloon whisk till fully mixed. Now add the coconut blossom nectar, salt and vanilla and blend once more.
Take away the bowl from the pan and place on a folded tea towel in your work floor as the bottom will nonetheless be fairly sizzling. The combination will likely be very runny at this stage however will agency up when chilled.
Spoon into silicone moulds and put within the freezer to set for 30 minutes.
When set, fastidiously take away the candies from the moulds and drop into the bowl of sieved cacao powder, sieve extra on high and shake the bowl to cowl the chocolate shapes fully and forestall them sticking collectively. Alternatively, when the combination has cooled down, put into the fridge for five minutes till agency sufficient to scrape out with a melon baller and roll into balls in your fingers (plastic gloves advisable as this could get very messy!). Drop the balls into the bowl of sieved cacao powder and repeat the above course of.
With a fork, switch the shapes/balls to a plastic field and put again within the freezer. Your candies might be stored for 1-2 months within the freezer for a candy deal with everytime you fancy.
These candies with be chewy, if you need a firmer consistency experiment with much less coconut blossom nectar, it will sacrifice some sweetness, however will make your candies much less fudgy.
The combination is scrumptious by itself however is an ideal base in your favorite fillings, simply add to the combination earlier than you pour within the moulds or mould in your fingers. Listed below are a couple of concepts:
Chilli powder, chopped goji berries, cacao nibs, crushed toasted cardamom seeds, chopped nuts and seeds, fleur de sel, freshly floor espresso.
Observe Beverley Hicks @littlechelseakitchen