Whatever I write, I can't describe the amazing taste of homemade chocolate, so you'll probably have to try it yourself!
So enough writing..
- 100 grams of cocoa butter
- 60 grams of cocoa from unroasted beans
- 40 grams of xylitol (sugar or other sweetener)
- 1/2 teaspoon of chili
- A pinch of salt
- Ground cayenne pepper
Cocoa butter must be melted at 42°C. It is best to dissolve it in a water bath. Impatient people like me will have it dissolved directly. Just be careful, if you want RAW chocolate, you must not exceed the indicated degrees!
Pour the liquid cocoa butter into the blender and add all the other ingredients, mix for about 30 seconds. Make sure the temperature of the chocolate does not exceed 42°C. If the temperature is sufficient, mix for another 30 seconds.
Pour the chocolate into a stainless steel bowl. Place the stainless steel bowl with the chocolate in a larger bowl with cold water or ice and stir the chocolate thoroughly, just by hand, until the temperature of the chocolate drops to 32°C. It is important that you stir the chocolate as it cools, because then it will be beautifully stiff and creamy.
Once the chocolate has cooled to 32°C, pour it into the prepared molds and let it harden.