7 oz (by weight) raw cacao butter by weight
6 oz (by volume) raw cocoa powder (you can pack this tightly if you want)
½ cup Swerve Confectionery Sweetener
¼ teaspoon Better Stevia
½ teaspoon vanilla
In a heavy saucepan/double boiler over low heat, melt cocoa butter, vanilla and sweetener together.
Stir in cocoa powder, until smooth.
The sweetener will never blend into this mixture properly for a number of reasons, so let it cool and as it thickens it will hold in the sweetener. Stir and mix with a spatula to get the sweetener off the bottom and into the mixture.
If you don’t want to do that, you can take this short cut.
Create your mold out of tin/aluminum foil and pour the mixture into that. Then scrape the bottom off with a spatula (that’s where all the sweetener is) and spread if evenly over the chocolate.
Note: this can be substituted for “bakers chocolate” in your recipes as long as you remember that it is semi sweet.
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