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Art of Food: A Dairy & Soy Free Experience by Michael Bouvier compiles great recipes that are simple to make, practical, and delicious! All recipes are soy free and dairy free! Sandwiches, meals, desserts and more. Includes a shopping list, and an introduction including the philosophy behind the recipes. Spiral-binding allows the book to lay flat for easy kitchen use.
(For 100% Cacao)
(For Semi-Sweet Chocolate)
In double boiler system (or large Pyrex measuring cup placed in pot of water submerged about ¼ way up outside side of cup) melt cacao butter on over medium-low temperature.
Once butter is melted add agave (if desired) and mix well.
Add cacao powder, stirring slowly as to not create bubbles.
Depending on use for bars and chips pour liquid in form or mold.
For chunks, make big sheet of chocolate and when hardened, chop with knife into chunks.
Place in freezer 3-6min and enjoy!