I'm one of those people who thinks if you are going to the trouble of dirtying the implements you may as well make it worth the effort. To that end I decided to make a few other styles such as Hazel Nut, Almond and Ported Prune in ice cube trays.
|Hazel Nuts and Almonds in the top tray and peanuts in the lower|
|Trays of Peanuts and Coconut shreds|
|Hazel Nuts and Almonds|
|The tray used for shards|
Shards a simply just a thin layer of chocolate about 3-5 mm thick that provide a pleasant sensation in the mouth.
|Two of the ingredients - Coconut Oil and Cocao Powder|
We normally use Van Houten Cocoa which is available in the super market. But we recently found another brand which we tried and also liked. It is a darker Cocoa powder from Callebaut a Belgian supplier. We found at our wholesaler.
|The third and final ingredient - Creamed Honey from HHF|
One of the secrets to a nice texture is stirring. Keep stirring until you get a smooth and silky texture. Don't over heat. The water bath supporting the mixing bowl should be warm not hot.
The blend is 3 parts Coconut Oil, 1 part Honey, 7 parts Cocoa Powder (or to your own taste.
|The final result|
Refrigerate just long enough for it to cool and set then repackage into airtight containers and store in the refrigerator.