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–+ servings
A generous platter of irregular honey-sweetened cocoa-butter chocolate chunks

Honey-Sweetened Cocoa-Butter Chocolate Chunks for Later Full GAPS

About three cups of honey-sweetened cocoa-butter chocolate chunks with homemade vanilla and a mineral-salt pinch.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 3 cups
Course: Dessert, Snack
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup raw cocoa butter
  • 3/4 cup pure organic cocoa powder
  • 1/4 cup raw honey
  • 1 teaspoon homemade vanilla extract no added sugar or non-GAPS additives
  • 1 small pinch mineral salt

Equipment

  • Le Creuset Signature stainless-steel saucepan
  • Uncoated stainless-steel double-boiler insert
  • Dry stainless or wooden stirring utensil
  • Shallow uncoated stainless pan
  • Unbleached parchment
  • Measuring cups and spoons
  • Covered glass or ceramic container

Method
 

  1. Melt the cocoa butter water-free in the upper uncoated stainless-steel insert of a double boiler set over simmering water. Water must not touch or enter the cocoa butter. Keep it over gentle heat and stir in the pure organic cocoa, raw honey, homemade vanilla and small pinch of mineral salt until completely smooth.
    Raw cocoa butter melting water-free in a stainless double boiler for chocolate chunks
  2. Pour the mixture into a shallow uncoated stainless-steel pan lined with unbleached parchment. Let it cool undisturbed to room temperature, then refrigerate until hardened. Lift it out, remove the parchment and cut it into irregular chunks.
    Smooth honey-sweetened cocoa-butter chocolate mixture resting in a parchment-lined stainless pan

Notes

Later Full GAPS: Use occasionally only after digestive symptoms are gone and pure organic cocoa is tolerated.
Water-free: Water must not touch or enter the cocoa butter.
Cooling order: Cool the filled pan undisturbed to room temperature before refrigerating until hardened.
Scaling: The 2x control makes about 6 cups and doubles every measured ingredient. Divide the mixture between two shallow pans if needed.
Storage: Keep finished chunks covered and dry in a glass or ceramic container in the refrigerator.

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