Sugar Free Dark Bitter Sweet Chocolate
Written by Sweet Life
Finely chopping your cacao butter, helps with the slow melting process in step 1.
It is important to remove the saucepan from the heat before you place the bowl with the cacao butter over it, as you will spoil the texture and appearance of the final chocolate.
Depending on the consistency of your mixture at the end of step 3, you may not need to blend the chocolate. This is only required if you still have some xylitol which hasn’t fully dissolved.
PREP TIME 10 mins SERVES Makes 2 ice cube trays COOK TIME 5 mins DIFFICULTY Easy
200g cacao butter, finely chopped or grated
60g powdered Perfect Sweet® xylitol
100g cacao, sifted
1 tsp pure vanilla extract
Bring a small saucepan of water to the boil. Place cacao butter in a heat-proof bowl, large enough to sit on the rim of the saucepan, without touching the water.
Once water is boiling, remove saucepan from heat, and immediately place heatproof bowl with cacao butter on top. Stir constantly until all the cacao butter is melted (approx. 5 minutes).
Add the powdered xylitol and mix with a hand-whisk until completely dissolved.
Add the sifted cacao and vanilla extract and whisk again until mixed.
Transfer mixture to a blender or food processor and blend on high speed for 30 seconds to 1 minute, or until smooth
Pour immediately into ice cube trays, plastic or silicone containers of choice, and refrigerate to set.
Store in the fridge.