Maple taffy "Cupid" chocolate lollipops Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

The preparation of chocolate requires precision. Two tools are required: a scale and a thermometer (ideally a digital thermometer).

• 60 g cocoa butter
• 5 ml (1 tsp) of vanilla extract
• 30 g of cocoa
• 160 g of maple syrup

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PREPARATION

1. Melt the cocoa butter in a double boiler. Meanwhile, bring the maple syrup to a boil until it reaches 120 °C (248 °F).
2. When the cocoa butter is melted, remove the double boiler from the heat. Add the vanilla extract and cocoa and stir gently using a whisk.
3. Add the maple syrup and stir, still using a whisk, until homogeneous.
4. Pour the mixture into chocolate molds.
5. Leave to set in the refrigerator then unmold.
6. Store in an airtight container in the refrigerator.