Post by Jo @ Including Cake
So much chocolatey fun!
The new coconut blossom syrup is perfect for homemade chocolate, as compared with the granulated coconut sugar it has a super smooth texture. It is so simple to use with the cocoa butter and cocoa liquor drops... you'll be a chocolate pro in no time! Why not get creative with flavours and mix-ins, you could pour the chocolate into moulds or if you don't have a special mould pour a thin layer onto a lined baking sheet and break into 'bark' or even pour a thin layer into the bottom of silicone mini muffin cups, for chocolate 'coins'.
This chocolate may still have a soft bite at room temperature in warm weather so I like to keep it in the fridge.
Alternatively grab one of the RealFoodSource chocolate couvertures and just melt and go to make your own chocolate creations. Their coconut sugar chocolate in drops are excellent for making chocolate creations as is their raw chocolate couverture.
Recipe: Coconut syrup chocolate
Place the cocoa liquor and cocoa butter drops in a medium bowl over a pan of boiling water to melt along with the coconut syrup and salt.
Once fully melted and well mixed, pour into moulds of choice and add toppings if using.
Allow to set for a few hours. Can be stored in the fridge for a firmer chocolate.
Note: The first time I made this I tried to speed up the setting process (I wanted to try the chocolate and was being impatient!) but I noticed a slightly granular texture which may have been due to the rapid setting- therefore I advise allowing the chocolate to set at room temperature.