Maqui Berry Chocolate Bars

Directions

1. For the top layer (the purple and the white), melt the cacao butter and coconut oil gently in a bowl over simmering water. Ensure the water does not touch the bowl to avoid overheating the cacao butter
   

2. Take the bowl off heat and add Maqui Powder and coconut cream. Whisk or stir until thoroughly combined.
   

3. Pour into the silicon mould of choice and place into the fridge for about 20 - 40 minutes. The mix will separate and form its own white layer on top with the purple maqui below. You can lightly grease the silicon with coconut oil to ease removal of the chocolate later and create a smoother top. Either way it still tastes good.
   

4. For the dark chocolate layer gently melt the cacao butter in a bowl over simmering water.
   

5. Remove from heat and add PSF Cacao Gold Powder (or regular Cacao Powder)
   

6. Allow to cool and then pour into the silicon moulds that have ideally been out of the fridge for about 20 minutes.
   

7. Refrigerate to set for at least an hour or overnight.
   

8. Pop chocolates out of silicon mould.
   

9. Leftovers (a food situation we are not familiar with) should be stored in an airtight container in the fridge.