Homemade Dark Chocolate

Equipment Needed:

• High powered blender
• Sharp knife
• Large bowl with lid
• Banana leaves
• Container with holes at the bottom (like a strawberry container)
• Chocolate molds
• Baking tray

Ingredients:

• 2 cacao pods
• 2 tbsp powdered sugar
• 2 tbsp coconut oil (melted)

Steps:

1. Line a large bowl with banana leaves, then insert container. 
2. Slice open cacao pods with a sharp knife, place the pulp in the container, then place a banana leaf above the pulp. Cover bowl with lid and set aside to ferment for 7 days (I placed my bowl on top of my fridge).
3. Check progress of the cacao pulp fermentation at least once a day.
4. Pre-heat oven to 300°F, place the cacao beans a baking tray and roast in oven for 1 hour.
5. Once the cacao beans have cooled down, remove the shells with your fingers by twisting the beans.
6. Place the cacao nibs in a high powered blender, and blend until a fine ground forms. Add powdered sugar and blend for 2-3 minutes, then pour coconut oil and blend until nice and smooth.
7. Pour chocolate into molds, gently tap molds (helps get rid of air bubbles). Set molds aside for 10 minutes then place in fridge or freezer for 30 to 60 minutes.
8. Enjoy!

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