Ingredients:

  • 1/2 cup (115g) coconut oil
  • 1/2 cup (45g) cocoa powder
  • 3 tbsp (63ml) maple syrup
  • 1 pinch (1g) sea salt
  • 1/4 cup (30g) crushed almonds

Instructions:

  1. Combine the coconut oil and maple syrup in a double boiler over low heat. Note: Ensure the bowl doesn't touch the water.
  2. Stir gently until the oil is completely liquid and the syrup is fully integrated.
  3. Sift in the cocoa powder. Note: This prevents clumps from forming in the fat.
  4. Whisk continuously until the mixture is mahogany colored, glossy, and completely smooth.
  5. Stir in a pinch of sea salt. Note: This brightens the cocoa notes immediately.
  6. Pour the liquid chocolate into silicone molds or onto a parchment lined tray.
  7. Sprinkle with crushed almonds. Note: Press them lightly with a spatula so they don't float away.
  8. Place the tray in the freezer for 20 minutes until the top layer is set.
  9. Move to the refrigerator for at least 2 hours until completely firm and opaque.