Raw Chocolate

Adapted by StarChefs.com
March 2014
Yield: 12 to 16 sqaure bars

INGREDIENTS:

1 cup cacao butter
1 cup cacao powder
½ cup raw agave, coconut nectar, or grade B maple syrup

METHOD:

On low heat, melt cacao butter, keeping temperature below 118ºF. In a large bowl, combine cacao butter, cacao powder, and sweetener, stirring until homogenous. Pour into square molds and refrigerate or freeze until set, 30 minutes to 1 hour.