Ingredients:

  • 1/2 cup (115g) cacao butter, chopped
  • 1/2 cup (50g) raw cacao powder, sifted
  • 2 tbsp (40ml) maple syrup
  • 1/4 tsp (1.5g) fine sea salt
  • 2 tbsp (30g) roasted almonds, chopped
  • 1 tsp (5g) vanilla extract

Instructions:

  1. Fill a medium pot with 1-2 inches of water and bring to a gentle simmer.
  2. Place the 115g chopped cacao butter in a heat-proof bowl over the simmering water, ensuring the bottom of the bowl does not touch the water; stir occasionally until completely melted and clear.
  3. Sift the 50g raw cacao powder into the melted butter and whisk continuously until the mixture is glossy and uniform in color.
  4. Remove the bowl from the heat; slowly stir in 40ml room-temperature maple syrup, 1.5g fine sea salt, and 5g vanilla extract until the mixture resembles a thick velvet ribbon.
  5. Pour the liquid chocolate into silicone molds, tapping them gently on the counter to release trapped air bubbles.
  6. Press the 30g chopped roasted almonds into the top of the chocolate.
  7. Place the molds in the refrigerator for 30 minutes until the bars are firm to the touch.