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Export 4 ingredients for grocery delivery
Step 1
Melt cacao butter at around 40-45°C (104-113°F) on a double boiler or in a dehydrator.
Step 2
Grind salt to a fine powder (e.g. in a mortar and pestle).
Step 3
Add agave nectar to cacao butter.
Step 4
Sieve cacao powder, vanilla powder and salt onto butter and agave mix.
Step 5
Whisk until smooth.
Step 6
Keep stirring and whisking until chocolate reaches around 31°C (88°F).
Step 7
Pour into moulds.
Step 8
Put into the fridge until set.
Step 9
Store in the fridge or at room temp.
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