Go ahead and say it with me:

“RICH CHOCOLATE MELT-AWAYS”

How does that make you feel?

Are you excited that you get to play with another luxurious chocolate recipe?

The title sounds kind of sad because yes, these will melt-away slowly as your partake in this chocolate confection; but let me tell you, this is an experience you will not forget

This recipe is very easy to make and is good for the home cook.

The ingredients are simple; however, make sure you resource the best ingredients in your area to result with a superb product.

The coconut oil used is high in healthy saturated fats that will aid in the melt away texture.

The orange extract or oil, will give the chocolate an awesome citrus punch if used correctly.  You can substitute other flavoring as well if desired, ie… mint, lemon, lime, vanilla bean, raspberry, etc…

The most important part is to give the this chocolate confection time enough to crystallize for several hours to preferably overnight.

Once these are dusted in powdered or icing sugar, they are ready to eat.  These are best served at room temperature.

I will guarantee, these will be the talk of the evening for a party, event, or get together with family and/or friends.

I hope you enjoy the recipe.  Please email me if you have any questions.

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CHOCOLATE MELT-AWAYS
Makes 60 pieces

12 oz. 64% dark couverture chocolate, chopped (preferably Cocoa Barry)
1/2 tsp. fine sea salt
1/2 cup coconut oil
Orange extract or oil (to taste)
Confectioner’s or icing sugar, sifted as needed

Prepare an 8” X 8” pan with parchment brushed with a little bit of coconut oil or frame with metal bars on a Sil-pat

Melt the chocolate in a bowl set over a pot of simmering water; add the salt and stir with a flexible rubber spatula for about a minute to incorporate the salt

Add the coconut oil to the warm chocolate and stir to combine; if the coconut oil is cold, warm it briefly in the microwave

Add the extract and stir to combine; it will take 2-3 minutes if the extract is alcohol-based, only a few stirs if it’s oil-based

Pour into the prepared pan, allowing it to set until firm, at least 4 hours; preferably overnight to allow full crystallization of the chocolate

When the mixture is set, dust the top with sifted confectioner’s sugar and invert onto a parchment-lined cutting board

Using a sharp knife cut the candy into 1″ x 1/2″ pieces; dredge pieces in confectioner’s sugar

Storing
If not eating yet, freeze immediately and thaw in refrigerator for 24 hours then to room temperature before eating

These will keep in an airtight container at cool room temperature or in the refrigerator for two weeks