Prep: 20 mins

Cook: 10 mins

Yields: 20 small chocolates

These sugar-free flavoured chocolates are a perfect guilt free treat. Get creative with the flavoured oils you use to create a wide variety of flavoured chocolates. Suitable for Phase 2 of the SIBO Bi Phasic Diet.

Rebecca Coomes Recipes Flavoured Chocs Horizontal
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Ingredients

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    250g/8.8oz raw cacao butter

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    1 cup raw cacao powder

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    1/2 - 1 tsp powdered 100% natural stevia

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    Few drops confectioners grade mint oil

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    Few drops confectioners grade orange oil

Method

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    Chop the cacao butter so that the pieces are even in size. Place in a plastic or silicone bowl that is microwave safe. Microwave at 30 second intervals, stirring with a plastic spatula between each zapping.

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    Once the cacao butter begins to melt, place a digital thermometer in the mixture to take the temperate. Stop heating the butter when it reaches between 40C/104F–45C/113F.

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    Sift in the cacao and stevia powders, stirring as you go to prevent lumps. Taste and add more stevia if required.

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    Cover a cool heat resistant bench surface with baking/silicone paper. Pour the chocolate mixture onto the paper and then move the chocolate around with a spatula until it achieves a toothpaste thick consistency. The key to tempering chocolate is the movement as it cools. This will give it a lovely crack as you bite into it and a glossy finish.

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    Scrape the thickened chocolate off the baking paper. Return to the bowl. Heat in the microwave in 5-second bursts, taking the temperature and stirring with the spatula between each zapping. Heat until the chocolate is between 28C/82.4F – 34C/93.2F, and all lumps have been removed.

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    Divide the mixture into two. Pour half into a clean bowl. Add a few drops of mint oil to one bowl and stir thoroughly. Add a few drops of orange oil into the second bowl and stir thoroughly.

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    Pour the chocolate into two small piping bags. If you don't have piping bags, pour each mixture into a small sandwich bag. Spin the bag so it secures the open end, then snip off the corner of the bag.

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    Pour one flavour into small chocolate moulds or a small ice cube tray. Repeat for the second flavour.

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    Place the trays in the fridge for 5-10 minutes to help set the chocolate. Once set, remove from the ice cube trays and enjoy.

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    The chocolate can be stored in an airtight container. Only store it in the fridge in very warm temperature, as it can cause condensation to form on the chocolate.

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