Homemade Lingonberry Chocolate
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raw cacao powder
Pour boiling water in a pan and place a heat proof bowl on the pan. Make sure the bottom of the bowl doesn't touch the water. The pan doesn't need to be on a stove.
Measure the cacao butter in the bowl to melt. If you want to make sure the chocolate really keeps raw, use a thermometer to monitor the warmth of the butter.
Once the cacao butter has been completely melted, add the maple syrup and stir it in well.
Take the bowl off from the pan and add the cacao butter. Mix well until it's all a smooth paste.
Pour the chocolate on a plate. Sprinkle the lingonberries and pistachios on the chocolate.
Put in fridge for about 20 minutes to set. Keep in fridge.
Homemade Lingonberry Chocolate https://thequeenofdelicious.com/en/homemade-berry-chocolate/