If you like bitter dark chocolate, you’ll love this recipe.
150g cacao butter
50g cacao powder
2 TBSP maple syrup/honey
+ additional 30g finely grated cacao powder
Melt 150g cacao butter making sure that the melting temperature is under 50 degrees celsius.
Add the cacao powder and maple syrup then stir all together to combine well, there should be no lumps. Allow the mix to cool slightly.
With a sugar thermometer test the temperature of the chocolate mix making sure it is below 35 degrees celsius then add a the smaller amount (30g) of grated cacao butter by hand with a spatula. This extra caco butter helps to "re-seed" the cacao mixture with chocolates natural crystalline form and help it to temper and become room stable.
Pour out the chocolate into silicone molds and set the chocolate in the refrigerator or on the bench top if it is a cool day.