Wednesday, June 15, 2011
We eat quite a bit of chocolate while working so I made a bit more yesterday. One of the farm favorites is salty almond. I use 1.5 lbs of the best dark chocolate I can get my hands on. When melted I add 3/4 cup of coconut oil, one cup of raw almond butter, 3tsp of almond extract, and after pouring on wax paper I sprinkle it liberally with sea salt. Once cool I freeze the pieces. With all the added oil and almond butter (and eating frozen), it doesn't matter too much if the chocolate is out of temper. Quick, easy, and delicious!