Homemade Chocolate

1. 1

   Melt the brick of cacao butter with the maple syrup while whisking briskly.

2. 2

   Once melted add the vanilla and the fine sea salt. Whisk until salt is dissolved and everything is combined.

3. 3

   Pour over the cocoa powder and whisk until all combined. It should be a slightly fudgy, syrupy, texture.

4. 4

   Pour into silicone molds or into a wax paper small rectangle pyrex- this is what I used. Immediately freeze until solid. Store in the fridge after it has hardened for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

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