Ingredients:
1 bar of chocolate 73% CULTO cocoa
2 sheets or envelopes of gelatin
2 cups unsweetened coconut milk
1 cup of hot water
Monkfruit to sweeten to taste
Shredded coconut for decoration
Preparation:
- Blend the Culto 73% cacao chocolate bar, coconut milk, and monkfruit until well blended.
- Dissolve the gelatin in hot water and then add it to the chocolate mixture.
- Pour into a mold and let it set in the refrigerator overnight.
- Unmold and decorate with a little grated coconut.