Christine Wagner, CCH
We had a fun time in our gluten- and diary-free cooking class! We had time to make two recipes but we sampled a lot of different things as well.
Here is the Cacao recipe that we made in class with two variations. We discovered that it isn’t a good idea to put these in the freezer because the honey will separate.
Melt the first ½ c. of Cacao butter in double broiler until liquid. Then add the Cacao powder and blend well with hand beater; next, add honey and Citrus and continue blending until smooth.
Pour into a silicone candy mold and place in the refrigerator for several hours. Turn the mold upside down to pop out the chocolates when fully set. Store them in the fridge for freshness, and … Have fun!!
You can also experiment with adding fruit or herbal extracts to these candies, turning them into some very tasty versions of herbal medicines. Goji berries, Elderberries …