So by melting gently the cocoa butter with coconut
oils on an double boiler and then transferring to the bowl with cocoa powder and whisking all the ingredients together creating a smooth velvet chocolate.
Carefully melt first 3 ingredients
on a double boiler on the stove, then add 20 - 30 drops essential oils.
Set aside roughly 25 % and melt the rest in the microwave (1 minute and then 10 sec increments) or
on a double boiler until it melts completely.
Allternatively, melt about 1 1/2 cups chopped dark chocolate or chocolate chips in a medium heatproof
bowl on a double boiler.
Melt the chocolate chips and coconut oil (in a glass container in the microwave for about 30 seconds, or
on a double boiler on stovetop)
On a double boiler, melt the chocolate chips and coconut oil.
Melt chocolate
on a double boiler or in the mircowave at 30 second intervals, stirring after each interval.
On a double boiler melt the chocolate.
On a double boiler, over medium to low heat, melt the chocolate chips.
Multigrain Crust 1 cup each sprouted quinoa, buckwheat, and oat flours 2/3 cup maple syrup powder 1/2 teaspoon ground nutmeg 1/2 cup cocoa butter — gently melted
on a double boiler 1/2 cup date paste 2 - 3 tablespoons vanilla extract 1 tablespoon grated fresh ginger root less than 1/4 cup purified water
While waiting for the cake to bake, melt the dark chocolate in a microwave or
on a double boiler.