Dark Chocolate (page 160)

Agave Plant
AGAVE SYRUP IS A GOOD ALTERNATIVE TO POWDERED SUGAR FOR CHOCOLATE BARS

Our rule of thumb is that there should be equal amounts of cocoa powder and coconut oil. We use the next-smallest measuring cup for the sweetener. We prefer to make chocolate the easy way: substitute coconut oil for cocoa butter. It’s technically “compound chocolate,” since it contains a fat other than cocoa butter, but it’s delicious and very easy to make.

1/3 cup cocoa powder (heaping)
1/3 cup melted coconut oil
1/4 cup powdered sugar or 3 tablespoons agave syrup

Combine the cocoa powder and the powdered sugar in a mixing bowl. Stir in the coconut oil. When the mixture is smooth, pour the mixture into a mold.

Leave it in the freezer for 10-20 minutes; larger bars will take longer to cool. Store this chocolate in a cool place, ideally the fridge or freezer, until ready to eat. If you need to transport it–especially if the weather is warm–leave it in the freezer for a while and take it out immediately before you leave.

After you have tried the basic recipe, we encourage experimentation! The consistency of your chocolate mix can vary wildly. There are recipes out there for chocolate that contain very small quantities of sweetener, and those that contain next to no cocoa powder. As long as you come up with something that tastes good to you, go ahead and throw it in the mold. It will usually come out chocolate and merriment.

If you want to try a different blend of flavors, pair or replace the cocoa with other bitter and savory powders. Here are a few suggestions.

COFFEE BAR: Instant coffee will make a coffee bar. You may find fairtrade instant coffee in a few grocery stores, or look online. Decaf is also an option, or try powdered coffee replacements such as the Polish roasted grain beverage “Inka.”

CAROB BAR Carob powder gives a flavor very similar to chocolate but slightly sweeter.

SOUR CANDY Replace the cocoa powder with a brightly-colored sports drink powder.

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