Hand Scooped Chocolate


Rating: 3.47 / 5.00 (34 Votes)


Total time: 1 hour

Servings: 6.0 (servings)

Ingredients:









Instructions:

For hand-scooped chocolate, melt the coconut oil with the sugar and vanilla sugar in a water bath. Later stir in the cocoa until a creamy mass is formed.

In the meantime, caramelize 100 g of sugar in a pan. Pour the caramel on a tray lined with baking paper and spread the pumpkin seeds on top.

Place in the freezer to set and chop into brittle crumbs with a sharp knife. Line a baking pan with plastic wrap.

Mix the melted chocolate with 1-2 tablespoons of pumpkin seed oil and pour the chocolate into the mold. Garnish with ground pumpkin seeds and the pumpkin seed brittle.

Cool in the refrigerator for several hours with a hot sharp knife cut into bars and wrap in aluminum foil.

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