1

Roast cacao nibs just to warm them (to activate the cacao butter in the nibs).

2

Blend when still warm, pulse & scrape down walls and blend again.

3

When it turns creamy, add other ingredients (powdering khand helps get smoother texture).

4

Blend again until smooth, transfer to mould or baking paper & let it set.

5

Once it hardens, demould & dig in ♥️.

You can add in coconut milk powder or milk powder to make it milk chocolate.

Taste & adjust sweetness before adding to mould.

Using a piping bag you can shape this into chocolate chips or buttons to use in baking too!

Add a teaspoon of ghee for a shiny chocolate bar.

Tap the chocolate bar mould onto the surface to remove air bubbles.