Goji and Hazelnut Dark Chocolate

I'm a sucker for chocolate and I love making chocolate at home. It's fun, and a hell of a lot cheaper than buying it. You also get to add your favourite toppings, and here I added goji berries, hazelnuts, buckinis, cocoa nibs and calendula, just for the whimsy of it. But really, you can add whatever you like.

makes 1 large slab

What you need

1 1/2 cups of cacao buttons

2 tablespoons coconut oil

1 cup raw cacao

1/4 cup coconut sugar or maple syrup (you can add more or less depending on how sweet you like it)

1 teaspoon vanilla powder

1/4 teaspoon cinnamon powder

1/4 teaspoon sea salt

1/4 cup goji berries

1/2 cup hazelnuts, roughly chopped

1/4 cup buckinis

1/4 cup cacao nibs

sprinkling of calendula petals

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What to do

In a double boiler, or a heatproof glass bowl set over a medium sized pot of simmering water, melt the cocoa butter, coconut oil and sugar, stirring occasionally with a wooden spoon.

Once everything is totally melted and the sugar is dissolved, remove the bowl from the heat and sift in the raw cacao, vanilla, sea salt and cinnamon. Make sure everything is well combined.

On a brownie tray lined with baking paper, sprinkle half of your toppings, then gently pour your chocolate mixture over the top in an even layer. Sprinkle the rest of your ingredients over the top. 

Carefully place your tray in the freezer and allow to set for an an hour. Once chilled, remove from freezer and break up your slab into shards and store covered in an airtight container in the fridge or freezer. The chocolate will last well for up to three months in the freezer and about a month in the fridge, if it lasts that long at all!

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