Sugar-Free Dark Chocolate Bar (Monk Fruit Sweetened)

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Step 1

Finely chop the cacao wafers.

Step 2

2. Set up a gentle double boiler (water hot, not simmering).

Step 3

3. Add cacao wafers and cocoa butter to the bowl and melt slowly, stirring, keeping the temperature below 115°F.

Step 4

4. Remove from heat once fully melted and smooth.

Step 5

5. Sift in the powdered monk fruit (start with ¼ teaspoon), plus salt and vanilla powder if using.

Step 6

6. Stir continuously for 2–3 minutes to fully incorporate and encourage proper cocoa butter crystallization.

Step 7

7. Pour into chocolate molds.

Step 8

8. Let set at 65–70°F, uncovered, until firm.

Step 9

• Do not refrigerate unless your room is very warm.

Step 10

• Do not use liquid sweeteners or extracts.

Step 11

• Flavor will resemble very dark chocolate (85–90%) — this is normal for monk-fruit-only chocolate.