31 Days of MOO No. 26

​Did you see the chocolate factory in Pennsylvania that burnt down on Saturday? First thing I thought was what a disaster, right on Easter, the biggest chocolate feasting time of the year!

Then I remembered this recipe for MOO chocolate, a slightly healthier version, and it is delicious. 

This chocolate is meant to be a cooking chocolate, but really, it's too good to use just for cooking. It's great right out of the fridge, a rich, smooth, slightly bitter dark chocolate.

MOO Chocolate
Ingredients:
1/2 cup plus 1 tablespoon cocoa powder*
4 tablespoons coconut oil (melted)
1/4 cup agave syrup

Method:
Combine the cocoa, coconut oil and agave syrup in a bowl. Stir to combine then whisk until the mixture is smooth and shiny and starts to thicken. Pour into a  mould or moulds (if you are making individual chocolates).

Notes:
*I like to use Hershey's cocoa, that I buy from Costco.
*For flavoured chocolates, add the flavouring of your choice with the agave syrup (peppermint essence, orange essence, coconut essence, finely chopped glace ginger - whatever you like).
*Agave syrup is available at any health food shop.