I used to love making home made chocolates as a kid. Nothing made me happier than melting down store bought chocolate in a double boiler and then pouring them into moulds to create my own fun shaped chocolates. I’d even colour white chocolate and paint the moulds to create bright, colourful delights! I’d then bundle them in cellophane and set up a little store outside the local supermarket. These days, I’m just as excited by making home made chocolates, only I’ve subbed the super sweet blocks of commercially made chocolate with organic wholesome ingredients. They make the sweetest gifts of love!

Ingredients
    •    200g Organic Cacao Paste / Cacao Liquor (chopped if solid)
    •    60–80g unrefined sweetener (coconut sugar, maple sugar, or sweetener of choice - grind in blender to a fine powder) — adjust to taste (start 60g for quite dark)
    •    20–30g cacao butter 
    •    1/4 tsp fine sea salt
    •    1 tsp vanilla extract 
    •    Optional add-ins: 30–40 g toasted nuts, seeds, dried fruit, or 1–2 tsp lecithin (improves texture)

Method
    1    Chop the cacao paste into small pieces so it melts evenly.
    2    Melt gently: set a heatproof bowl over a saucepan of barely simmering water (double boiler). Put cacao paste and cocoa butter in the bowl. Stir until fully melted and smooth. Keep water temperature low — you don’t want to go hotter than 50–55°C.
    3    Remove from heat. Whisk in sweetener, salt, and vanilla. Taste and adjust sweetness. If using lecithin, add now.
    4    Optional: strain through a fine mesh to remove undissolved bits for extra silky texture.
    5    Pour into silicone moulds or a lined small tray. Sprinkle add-ins on top if using. Tap the mold lightly to release air bubbles.
    6    Cool at room temp until starting to set, then refrigerate 20–30 minutes to finish. For best snap and bloom resistance, tempering is recommended (see note).
    7    Store in a cool, dry place or refrigerator in an airtight container.



Tempering Note (optional for glossy snap and shelf-stability)
Tempering improves shine and prevents white bloom.

Basic method: melt to 45–50°C, cool to 27–28°C, then gently reheat to 31–32°C (dark chocolate working temp) before pouring into moulds. Use a thermometer.