Home Made Block Chocolate

Excellent chocolate for eating or for dipping.  Using 100%  pure food grade cocoa butter (found in many health food stores) gives the chocolate a "snap" due to cocoa butter's 100^F melting point.  For a softer chocolate, use a little bit of coconut oil in place of some of the cocoa butter (coconut oil melts at 76^F)

• 9 TBSP (125g) 100% pure food grade cocoa butter (or part coconut oil)
• 9 TBSP (125g) confectioner's sugar (powdered or icing sugar)
• 6 tablespoons cocoa powder
• 4 tablespoons powdered milk
• Pinch of salt

Method

1.  Line a cake pan or pie plate with wax paper.

2.  Sift the icing sugar, cocoa powder, powdered milk and salt into a bowl.

3.  In a small saucepan, melt the cocoa butter over a low heat.

4.  Pour the melted  cocoa butter into the sugar mixture and mix until it becomes smooth and thick.  Must start to thicken before pouring.  If it isn't getting thick right away, let it sit for a few minutes and stir again.  Continue until it starts to thicken.

5.  Pour chocolate mixture into the prepared  pan or pie plate and flatten out the top using a spatula or the back of a spoon. Score the chocolate while it's soft so it can be broken easy when it hardens.

 6.  This chocolate makes an excellent coating for home made truffles (Chocolate Truffle Recipes - EASY!!!)

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