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Edible Chocolate

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Ingredients
  

  • 1/4 cup cocoa butter, or clarified butter infused with "herbs" if desired see #1 below for "herbed butter"
  • 1/4 cup cocoa powder
  • 3 tbsp powdered sugar see #2 below
  • optional - a few drops of essential oil or flavour extract. 1/4 tsp pure vanilla extract is great see #3 below

Instructions
 

  • Melt butter in double boiler.
  • Slowly add the ingredients in order, and gently whisk/stir until perfectly smooth. (see #4 below)
  • Pour into molds.
  • Let cool at room temperature. (see #5 below)
  • Chill in refrigerator 10 minutes (minimum).
  • Store in zipper bags for up to 2 months in the fridge.

Notes

  1. "Herbed butter" (clarified - no water allowed) needs to be tested for potency, and a bit of math to figure out how much "herbed butter" you need per chocolate, and balance it with cocoa butter, or clarified butter.
  2. You can adjust the sweetness by simply using more or less sugar. Try to avoid icing sugar as it contains cornstarch. We want pure  sugar for this. For a keto version, use powdered allulose, or stevia. Sugar alcohols will work, but they all come with their own weirdness - erythritol has that cooling effect, xylitol can kill your pets (shouldn't be feeding chocolate to your pets, but they get into everything, right?), etc. 
  3. Do not use flavour extracts that are dissolved in water. You need to use pure essential oils, or something extracted in alcohol.
  4. Do not use wooden utensils as they will absorb some liquid and can make a mess of things.
  5. Letting the chocolate cool to room temp will avoid "blooming" that's the cloudy/dusty effect you might see if you chill the chocolate too quickly. It's still edible, just not as awesome as it should be. 
  6. Having gone through all of this, the chocolate is not tempered (unless you're incredibly lucky), will never be as smooth or consistent as  commercial dark chocolate because the dry ingredients can't dissolve properly in pure fat.
Keyword edible - IYKYK