Dark caramel chocolate with a sea salt bite.



Cook a dark caramel.

Choose a very high quality sea salt that has medium sized granules so the chocolate has a salty bite. If the granules are too large reduce the size by gently grinding in a mortar and pestle.


Melt the cacao paste slowly on a low to medium heat in a double boiler.

Add the salt, coconut oil and caramel.

Stir whilst melting until the consistency is smooth and creamy.

Remove from the heat and pour into a container to set in the freezer for 1-2 hours.