This is the tray I use for my chocolates, I got it at Michael’s craft store, and it is actually a silicone brownie tray. Each mold will hold about 2 tablespoons. If you are using a smaller chocolate mold or muffin cups, be mindful of the amounts you use to fill each cup so you can have even amounts across each one.
- 1 bag 8.8 or 9 oz 100% cacao mass unsweetened
- 2 tbsp cacao butter
- 1 tsp pulverized stevia leaf powder
- 1/4 tsp salt
- 1/4 cup raw honey
- 2 tbsp collagen peptides
- 1/4 cup mct or coconut oil
- 1/3 cup cashew or almond butter
- 1/4 cup hemp seeds
- 2 tsp non-alcoholic vanilla extract
- 1/4 tsp salt
- 2 tbsp cocoa powder
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At low heat, slowly and gently melt cacao mass and cacao butter over double boiler. Once melted, take off the heat.
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Stir in the stevia and salt until all ingredients are smoothly incorporated.
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In a separate bowl, add honey, collagen and mct or coconut oil.
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Mix these ingredients until smooth.
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Add the cashew butter, hemp seeds, vanilla, salt, cocoa powder and mix until well incorporated.
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Set aside until the shell is prepared.
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With about half of the melted chocolate, pour the same amount of chocolate in each mold of a silicone tray. The amount will depend on how large the mold is- the one I use will hold ~2 tablespoons in each, so I put 1 teaspoon of melted chocolate for the shell base.
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Put your silicone tray on a baking tray and tilt the tray in each direction to evenly coat the chocolate to the tops of all sides of the mold. This is the chocolate shell base.
Place in the freezer for 5-10 minutes, or until set and hardened.
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Fill each with even amounts of your filling and freeze again for 5-10 minutes.
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Fill each mold with even amounts of the remaining melted chocolate and set in the freezer overnight or for at least 4 hours.
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