My Idea of a Whitman's Sampler

I made these chocolates yesterday because I needed a quick bite-size sweet fix. I made a variety of different flavors. Some were plain chocolate, some were peppermint, some were cinnamon, and some were cayenne flavored. These are so easy and quick. If you're a chocoholic like me, these are the best chocolates for you.

 

 

 

1 c. shaved Navitas cacao paste
1/2 c. organic coconut oil
2 T. coconut nectar or agave
1 t. vanilla

Melt the cacao paste and coconut oil in individual pyrex measuring cups. I melt mine in the dehydrator. You can also use a 'double boiler' method by placing the measuring cup in a saucepan and then placing that saucepan inside another large saucepan filled halfway with water. Heat at the lowest setting until melted. This will keep the chocolate from reaching too high of a cooking temperature. The dehydrator, however, ensures the temperature won't get too  high.

Next. whisk the paste and oil together with other ingredients. You can stop here if you want pure chocolate.  At this point you can pour the chocolate into silicone molds and place in refrigerator or freezer for 15 minutes. Pop the chocolates out of the mold  and enjoy.

If you want to try a variety a flavors, here is what I did with this batch. After mixing all ingredients, I poured the mixture into four equal portions. The first is the pure chocolate. Pour into your mold.

For peppermint: Add a few drops of peppermint essential oil or extract to the chocolate. Whisk and pour into molds.

For cinnamon: Add a teaspoon of cinnamon to the chocolate. Whisk and pour into molds.

For cayenne: Add a quarter teaspoon of cayenne powder to the chocolate. Whisk and pour into molds.

Freeze or refrigerate for about 15 minutes. Pop chocolates out of molds and enjoy.

Note: The Navitas cacao paste isn't the only way to make homemade chocolates. They also make a great product called Cacao Power, which is a big block of cacao butter that can be shaved and melted like the paste. If you use that, then add a few tablespoons of cacao powder to the mix and proceed with sweetener. You can also use a combination of cacao butter, coconut oil, and cacao powder to get your base. 

 Superfruits are a great addition to your chocolate. I often use goji berries, mulberries and goldenberries. Or you can put nuts into the chocolate. Cacao nibs are also nice and give the chocolate the 'nestle crunch' factor.

I can't say enough about silicone molds. They are great for raw cooking/baking. Everything pops out pefectly. There is a lot of fun to be had trying different molds. Tip: I get mine at Joann fabrics with those always plentiful 50%  off coupons. No need to go to a fancy cooking store and spend a lot of money on molds. All that money you save with your coupons can be spent on the cacao paste and cacao power. These cacao products aren't inexpensive, but they go a very long way. You'll have chocolate for months. And trust me, after trying these, you'll want it.