Strange quantities here guys I know, but this just works ok
½ of a 1/3 of a cup of cacao butter
¼ cup raw cacao powder
30ml pure maple syrup
¼ tsp. vanilla extract concentrate
pinch of himalayan salt
doTERRA peppermint oil
For the ganache, very gently melt the cacao butter in a small saucepan until it’s just melted. Take off the heat and mix through the cacao powder until no lumps are present. Then gradually add the maple syrup, mixing again until smooth. It will begin to thicken a little here. Lastly add the vanilla extract and a small pinch of salt, mixing through well.
Final touch is to add 1 or 2 drops of doTERRA peppermint oil, gently mixing through before carefully spooning into little foil cases.
* (I have picked these up in a cake decorating store before and even at spotlight.) About a teaspoon per chocolate, depending on the size of your foil cases.
Enjoy ♥ Shaz – rawfordaze