by Marisa Arizpe , Founder of Good Express.
INGREDIENTS:
- ½ cup unsweetened almond cream
- ¼ cup coconut oil
- 2 bars of Cult Chocolate 60% of 80g
- 2 tablespoons sweetener of your choice
- Pinch of fleur de sel or coarse salt
- Mini cupcake mold
1-. Heat the Culto chocolate in a bain-marie and stir it slowly.
2-. While it is heating, grease the mini cupcake mold with coconut oil.
3-. Once the chocolate is melted, check the texture and add oil to taste until you achieve a homogeneous mixture.
4-. Pour a chocolate base into the mold and leave it in your freezer for about 10 minutes. Leave that leftover chocolate base in a bain-marie because you will use it again.
5-. While the chocolate base hardens, take the peanut butter and mix in sweetener to taste. It should be sweet to make a good contrast with the chocolate.
6-. Take the bases out of the freezer and add the almond paste. Place in your freezer for 10 min.
7-. Take the mold again from the freezer and pour the final part of the chocolate until the mold is full. Add a nice topping that contrasts colors, it could be fleur de sel or a little dried lavender.
8-. Put it back in the freezer for 20 minutes and you're done!
It's a good idea to put them in a resealable bag and keep them in the freezer for when you're craving them. Remember the quality of the chocolate you use is the basis for the success of the recipe so make sure you make it with Culto Cacao.