Prep: 20 mins

Cook: 10 mins

Yields: 20 small chocolates

These sugar-free flavoured chocolates are a perfect guilt free treat. Get creative with the flavoured oils you use to create a wide variety of flavoured chocolates. Suitable for Phase 2 of the SIBO Bi Phasic Diet.

Rebecca Coomes Recipes Flavoured Chocs Horizontal
Imperial
Metric

Ingredients

  • 8.8oz raw cacao butter
  • 1 cup raw cacao powder
  • 1/2 - 1 tsp powdered 100% natural stevia
  • Few drops confectioners grade mint oil
  • Few drops confectioners grade orange oil

Method

  • Chop the cacao butter so that the pieces are even in size. Place in a plastic or silicone bowl that is microwave safe. Microwave at 30 second intervals, stirring with a plastic spatula between each zapping.
  • Once the cacao butter begins to melt, place a digital thermometer in the mixture to take the temperate. Stop heating the butter when it reaches between 104F–113F.
  • Sift in the cacao and stevia powders, stirring as you go to prevent lumps. Taste and add more stevia if required.
  • Cover a cool heat resistant bench surface with baking/silicone paper. Pour the chocolate mixture onto the paper and then move the chocolate around with a spatula until it achieves a toothpaste thick consistency. The key to tempering chocolate is the movement as it cools. This will give it a lovely crack as you bite into it and a glossy finish.
  • Scrape the thickened chocolate off the baking paper. Return to the bowl. Heat in the microwave in 5-second bursts, taking the temperature and stirring with the spatula between each zapping. Heat until the chocolate is between 82.4F-93.2F, and all lumps have been removed.
  • Divide the mixture into two. Pour half into a clean bowl. Add a few drops of mint oil to one bowl and stir thoroughly. Add a few drops of orange oil into the second bowl and stir thoroughly.
  • Pour the chocolate into two small piping bags. If you don't have piping bags, pour each mixture into a small sandwich bag. Spin the bag so it secures the open end, then snip off the corner of the bag.
  • Pour one flavour into small chocolate moulds or a small ice cube tray. Repeat for the second flavour.
  • Place the trays in the fridge for 5-10 minutes to help set the chocolate. Once set, remove from the ice cube trays and enjoy.
  • The chocolate can be stored in an airtight container. Only store it in the fridge in very warm temperature, as it can cause condensation to form on the chocolate.

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