10 // OPTIMUM M A GICOOK P R O
COCOA FUNCTION
Infused cocoa is always delicious and is great way to infuse various herbs. The herbs are infused into
cocoa butter, which has a high fat content.
The basic idea is to use the infuser to make infused cocoa butter and then make the finished product in a
double boiler. The infuser settings for this is 11/2 hours at 80 180 .
DIRECTIONS:
STUFF YOU NEED:
• Herbal Infuser
• Double Boiler pan
• Silicone Molds or Flat sheet with Wax Paper
• 28grams (1oz) herb
• 473ml (2 cups) melted cocoa butter (food grade)
• 10ml (2 tsps) lecithin (sunflower preferred)
• 473 ml (2 cups) cocoa powder
• 237 ml (1 cup) honey
• 10ml (2 tsps) real vanilla extract
• 2.5ml (1/2) tsp salt
• Toasted nuts (optional)
• Orange or mint extract (optional)
Of course, there are many variations and additions you could make to the ingredients above, but this is a
good start.
STEPS:
• Place your decarbed herb, melted cocoa butter (it is easy to melt it in the double boiler) and lecithin
in the infuser. Press the “chocolate” button and let run for the full 1 1/2 hours. You can also manually
set your own time and temperature.
• Strain this infusion as described in the Straining and Storage section of this manual.
• Place the infusion, honey, vanilla, and salt in the double boiler and mix well while heating
• Slowly add the cocoa powder stirring continuously until fully mixed in. The mixture should have a
“glossy” look to it
• Avoid getting any water into the mix! Do not cover the double boiler or condensation may get into
the mix.
• At this point, you can mix in any extras such as nuts and extracts. Use a small amount of extract
(2.5ml ; 1/2 tsp)
• You can now pour into molds or flat onto a sheet.
• It is best to pour out when the mix is still fairly warm.
• Place either molds or sheet into the refrigerator for 1/2 hour or more. Now you can use your
chocolate in any recipes you love or by itself.
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