• Melt the cacao butter & coconut oil over a gentle heat
• Whisk in the cocoa powder & lecithin, then add the vanilla
• Add a pinch of salt & a few tablespoons of maple syrup. Taste & continue to add until it’s at the right level of sweetness for you – then add a bit extra. This is because the chocolate will lose a bit of sweetness & saltiness as it cools.
• Set in the fridge, then wrap and store in the fridge. This doesn’t go off as such but after a week or 2 the texture won’t be as smooth, so if you needed an excuse to wolf it down, here it is.
