SRCB-1 Chocolate Bar
The Perfect Chocolate Bar!
SRCB-1
Rich Dark Chocolate Delight• Heart health • Antioxidant-rich • High fiber • Healthy fats • Creamy texture • Gluten-freeCost: $9.00 (7.5 oz)
Equipment
- 1 A double boiler A double boiler is two stacked pots or a pot with a heatproof bowl on top, used to gently melt ingredients like chocolate for SRCB-1 without burning. Fill the bottom pot with one to two inches of water, heat on low until simmering, place the top pot or bowl with chocolate above the water, and stir occasionally until melted.”
- 1 medium to large spoon about eight to twelve inches long, with a sturdy handle and a wide, shallow bowl—think a standard wooden or silicone mixing spoon you’d use for batter, big enough to stir forty ounces of melted chocolate and cocoa butter smoothly.
- measuring cups to accurately measure ingredients like the powdered coconut and maple syrup.
- measuring spoons to measure smaller amounts, like any extra spices or small ingredient additions, with standard sizes from a quarter teaspoon to a tablespoon. Done with that line.
- mold(s) for ten seven point five ounce bars, preferably silicone or metal, with cavities about seven point five ounces each to shape the chocolate.
Ingredients
- 40 oz 100% organic unsweetened dark chocolate bits Choose high-quality organic unsweetened dark chocolate bits for rich, intense flavor; ensure 100% cacao for purity.
- 30 oz Organic cocoa butter Use food-grade organic cocoa butter for smooth, creamy texture; look for unrefined with ~2.8% omega-6 fatty acids.
- 1.25 cups Organic powdered coconut Use air-dried, unsweetened organic powdered coconut for a crisp texture and subtle flavor; ensure finely ground for smooth mixing.
- 2.5 cups Organic maple syrup Choose pure organic maple syrup for natural sweetness and creamy consistency; can substitute with organic honey if preferred.
- 2.4 oz Organic coconut butter Use 2.4 ounces of organic coconut butter for a subtle coconut flavor and creamy texture in twelve 7.5-ounce bars.
Instructions
- Melt cocoa butter in a double boiler over low heat until liquid, stirring with a spoon.
- Add 40 ounces of dark chocolate bits to the melted cocoa butter, stirring over low heat until fully melted and smooth.
- Stir 1.25 cups of powdered coconut into the melted chocolate mixture until evenly combined.
- Mix 2.5 cups of maple syrup into the chocolate mixture, stirring until fully incorporated and smooth.
- Add 2.4 ounces of coconut butter to the mixture, stirring until melted and fully blended for a creamy texture.
- Pour the mixture into molds for twelve 7.5-ounce bars and place in the refrigerator for 2 hours to set.