Mexican Spiced Dark Chocolate
- .5 cup .5 cup .5 cup Organic Cocoa Powder
- 2.5 Tbsp 2.5 Tbsp 2.5 Tbsp Coconut Palm Sugar, (see note)
- 1 pinch 1 pinch 1 pinch Salt
- 2 tsp 2 tsp 2 tsp ground Cinnamon
- .5 tsp .5 tsp .5 tsp Nutmeg Powder
- .75 tsp .75 tsp .75 tsp Chili Powder
- .25 cup .25 cup .25 cup Organic Coconut Oil, melted
- .25 tsp .25 tsp .25 tsp Pure Vanilla Extract
- In a small mixing bowl, whisk together the dry ingredients (cocoa powder through chili powder).
- Mix the coconut oil into the cocoa powder mixture, 1 Tablespoon at a time. Scrape down the sides and bottom of the bowl periodically to make sure it all gets incorporated.
- Stir in the vanilla.
- Divide between two lightly greased mini loaf pans or a lightly greased chocolate mold (here is the mold I used for these chocolates, and I also have this heart mold).
- Allow it to set at room temperature for 30 minutes, then transfer to the fridge to set completely.
- Store in the fridge until you're ready to eat it. This gets a little mess if kept at room temperature.
- If possible, grind your sugar in the food processor so that it will dissolve more easily and not make your chocolate gritty. - As far as what cocoa powder to use, make sure you're choosing something of reasonably good quality, since this is the primary source of flavor in these chocolates. I used Hershey's Special Dark, which I love, so you definitely don't have to get the most expensive artisanal chocolate out there. Just maybe spring for more than the store brand. - Although it is not mandatory, it is helpful to have a silicone candy mold for this. They are quite inexpensive, and you can use them over and over again for chocolate or even gummies. This is the one I used for these. - Yield: about 12 chocolates.