Dark caramel chocolate with a sea salt bite.
- Servings: 2 - 4
- Preparation time: 5 minutes
- Cooking time: 10 minutes
- 50g raw organic cacao paste
- 1/8 teaspoon of high grade granular sea salt
- 1 tsp virgin cold-pressed coconut oil
- 2 tsp dark caramel
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.
- Raw Chocolate