Preparation time: 20-40 min
Difficulty: easy
For dark chocolate
Ingredients:
250 g cacao butter
120 g coconut butter
200 g cacao powder
200 g dates
bourbon vanilla
garnish (edible dried flowers, dried fruit, nuts, spices)
Melt cacao and coconut butter in the water at 40°C. Meanwhile, blend the dates in a blender into a paste. Add melted butter, cacao powder, and vanilla. Mix until smooth and pour the mixture on a small tray covered with baking paper. Before you garnish the chocolate, place it in a fridge for about a minute so it cools down and that way the garnish won't sink.
For white chocolate
Ingredients:
200 g cashew nuts
250 g cacao butter
100 g coconut butter
200 g dates
bourbon vanilla
garnish (edible dried flowers, dried fruit, nuts, spices)
Soak the nuts overnight. The next day, drain the cashews and rinse them with running water. Melt cacao and coconut butter in the water at 40°C. Meanwhile, blend the dates in a blender into a paste. Do the same with the nuts. To make mixing easier, gradually add the melted butter so the batter is smooth and bound together. Add the rest of the ingredients, mix well, and place the batter on a small tray covered with baking paper. The white chocolate texture is not as runny as black chocolate, so use a spatula to help spread the batter evenly onto the tray.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
