In the spirit of Valentines I thought this would be a lovely treat for the weekend ahead.
This recipe forms the basis of every ‘dairy’ style chocolate sweet that I make but each time using different fillings (nuts & dried fruit) and different shaped moulds to make it interesting.
Makes 10 heart shaped sweets
195g cacao butter
120g cacao powder
10 tablespoons of maple syrup
1 ½ teaspoons of vanilla powder
½ teaspoon of salt
250g hazelnuts chopped
Place a glass bowl into a pot of simmering water. Make sure the bowl is not actually touching the water but just sitting above it.
Melt the butter in the bowl.
Once melted, add all of the other ingredients except the hazelnuts.
Stir the ingredients in the bowl until they have combined evenly and you have a smooth chocolate.
Then add in the chopped hazelnuts and mix through evenly.
Take your moulds and pour the mixture into them until each mould is full.
Once it’s cooled down, place the tray into the fridge to set for at least 3 hours.
Once set, remove each chocolate from the mould and store in airtight container in the fridge……if you can resist eating them all straight away.