Vegan Chocolate Update

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Originally I got my chocolate recipe from here:

I’ve now done a few batches and this is what I’ve learned:

  1. You don’t need soy milk powder

  2. The cocoa butter is the main part: everything else can be approximated. You don’t need equal amounts of cocoa butter to sugar – you can taste as you mix and add the sugar as you see fit.

  3. You don’t have to use Cashew butter. Next time I’m trying Hazelnut, then Almond!

  4. Peanut butter tastes gross with the white chocolate – the darker the chocolate the better.

  5. To darken it just add more and more plain cocoa powder.

  6. Layering couldn’t be easier: just have fun with it. Cool your first layer for a few minutes in the fridge – don’t let it really harden otherwise the two layers won’t bind properly, just let it firm enough for the mixtures not to bleed into each other

  7. Tupperware lids make excellent bark moulds! 🙂

I’d love to hear about your Chocolate-making experiences so please leave a comment below!

Thanks for reading ❤

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