Sugar Free Dark Chocolate

Method

1. Prepare a tin lined with wax paper to run the chocolate out onto.
2. Melt the cocoa butter in a double boiler or in a bowl placed over a saucepan of very gently simmering water.
3. Sieve with a fine mesh both the cocoa powder and Icing (not) Sugar into separate bowls.
4. When the cocoa butter has completely melted mix in the cacao powder and then the Icing (not) Sugar.
5. Finally add the Sweetnz stevia drops and mix. Taste to see if you need it to be any sweeter, if so add a little more Icing (not) Sugar or a few more drops of Vanilla Stevia to suit your taste.
6. Now the temperature of the chocolate will have cooled down. Ideally it should be at least 28 degrees celsius or cool to the feel if you place a little on the side of your lip. Once the mixture has reached the desired coolness place it back on the saucepan of water and heat gently until it reaches 31-32 degrees celsius. If it gets too hot take off the heat and let it cool stirring frequently.
7. Once it reaches the desired temperature pour immediately onto the prepared tin with wax paper, spread evenly over tray and bang the tray little to smooth out the chocolate and eliminate air bubbles. Put in the fridge to set, it won’t take very long, take out of fridge let come to room temperature break into pieces and store in an airtight container.

Notes:

1. Please be very careful with regard to letting any moisture touch your chocolate otherwise it will seize.
2. Be careful with seam coming out from under saucepan when lifting off the bowl and always use a metal spoon to mix (a wooden spoon will hold too much moisture).