Home made Mango-verbena Chocolate
Chocolate delight
Chocolate to me is one of the small joys of the good life.
Some enjoyable ‘me’ time, a pleasurable get away to relax and full of comfort.
This home made chocolate is even good, due full of good cocos fats and honey instead of sugar !
For this recipe I use organic coconut oil without coconut odor.
Flavors are to vary as you like, think of any tasty combination and just experiment.
What do you need:
– 200 g of coconut oil
– 100 g of honey
– 100 g raw cocoa ducth
– Pinch of Himalayan salt
– 1 teaspoon organic extract vanilie
– Hand dried verbena leaves, stripped from the stem and crushed
– 3 stick dried mango
How to prepare:
Mix the cocosnut oil, honey, vanilla, cocoa and salt well together until a smooth and homogeneous mass.
Make sure the coconut oil is liquid, this is easily done by putting the required quantity in a glass, in a bowl of warm water
Grate 2 sticks mango with the micro plane grater into the chocolate mix
Line a baking tray with baking paper and pour the chocolate mass into it.
Put in the freezer and allow a few minutes to be slightly firmer but not hard.
Meanwhile, cut 1 stick mango into small fine pieces.
Remove the tin from the freezer
Sprinkle the mango pieces and verbena over the chocolate.
Place back in the freezer to let it be fully hard
Once hard, break the chocolate into small edible pieces.
Store the chocolate in the fridge or freezer.
Any time you take a pice enjoy your moment of Me TiMe.
fortheloveoftaste.wordpress.com 