AuthorJordan
Add all of the white chocolate ingredients (except the honey) to a small saucepan and melt together on a low heat until combined.
Remove from the heat and stir through the honey.
Use a stick blender to ensure all the ingredients emulsify together and won't separate.
Spoon the white chocolate into moulds so they're half full. Place in the freezer to set.
To the same sauce pan (you don't have to worry about cleaning it) add your chocolate ingredients (except honey) and melt on a low heat until combined.
Remove from the heat and stir through the honey.
Use the stick blender and emulsify all the ingredients together.
Spoon the dark chocolate mixture on top of the frozen white choc mixture until it has all been used up.
Place in the freezer to set.
Once it's ready pop them out of their moulds and store in the freezer.
Ingredients
Directions
Add all of the white chocolate ingredients (except the honey) to a small saucepan and melt together on a low heat until combined.
Remove from the heat and stir through the honey.
Use a stick blender to ensure all the ingredients emulsify together and won't separate.
Spoon the white chocolate into moulds so they're half full. Place in the freezer to set.
To the same sauce pan (you don't have to worry about cleaning it) add your chocolate ingredients (except honey) and melt on a low heat until combined.
Remove from the heat and stir through the honey.
Use the stick blender and emulsify all the ingredients together.
Spoon the dark chocolate mixture on top of the frozen white choc mixture until it has all been used up.
Place in the freezer to set.
Once it's ready pop them out of their moulds and store in the freezer.
Very disappointing white chocoalate doesn’t stay white & the cacao is hard to melt.
Hi Joy,
You could try omitting the vanilla next time to avoid the vanilla specks. The cacao butter does have to be melted on the stop top.
If I was to make just the dark choc layer, would it stay solid out of the fridge? Thanks x
Hi Meagan,
They probably are best stored in the fridge as the coconut products would melt quite quickly, especially if it’s a warm day.
Thanks Jordon,
Just one more Q: for the dark choc layer, it says 34 tbsp of coconut butter. Is this number correct? And is it coconut butter or cacao butter? Or is it the same thing? Thanks again x