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Ingredients
- 1 cup chocolate
- 1/3 cup coconut oil
- 1 dozen large raspberries or blackberries (or 2 dozen small)
Preparation
Step 1
The recipe is quite simple: A mix of your favorite chocolate with some coconut oil, gently heated to integrate the two (most easily done in a double boiler). Pour a layer of the chocolate mixture into your ice cube tray. Freeze. Add berries and more chocolate. Freeze again. Boom.
Place the chocolate in a double boiler (with water in the lower pan of the double boiler)
Heat on medium and add coconut oil.
When the mixture is melted and well-integrated, ladle a 1/4-inch layer of the chocolate mixture into your ice cube tray. You can freeze your ice cube tray in advance for faster results.
Place the ice cube tray in freezer for about 30 minutes, just enough time for the chocolate mixture to harden.
Remove the tray from the freezer and add one large berry to each cube or two smaller berries.
Ladle chocolate over berries. You can completely cover the berries for an extra chocolate experience but I like to leave a bit exposed for a more interesting visual experience.
Return the tray to the freezer for about an hour. Serve when it has hardened.
This recipe relies on the property of coconut oil- it hardens when cold. Your candy will be hard but it will also begin to melt as you eat it. This is no problem at all for most of us.
Ice cube trays come in different sizes and you may have a bit of the chocolate mixture left over. It makes an exceptional ice cream syrup.