4 ounces (112 g) cacao butter
½ cup (40 g/1.4 oz) unsweetened
1/3 cup (50 g/1.8 oz) erythritol or Swerve, powdered
1 teaspoon sugar-free vanilla extract or
½ teaspoon vanilla powder
Few drops liquid stevia, to style (optionally available)
To make darkish chocolate utilizing cacao powder: Soften the cacao butter in a
double boiler, or heat-proof bowl positioned over a small saucepan crammed with
1 cup (235 ml) of water, over medium warmth. Take away from the warmth and set
apart. Stir within the cacao powder, erythritol, vanilla, and salt. In order for you a sweeter style, add the stevia. Pour into sweet or chocolate molds and harden at room temperature or within the fridge.
As soon as hardened, take away from the molds and hold in an hermetic container. Retailer at room temperature or refrigerate for as much as 3 months.