Ice Chocolate

For the ice chocolate, melt coconut oil over a water bath. Gradually mix in all other ingredients and stir until smooth. (The mixture should not boil.) Pour the liquid mixture into small silver tinfoil cups and refrigerate.

Place on a colorful cookie plate only when needed. The iced chocolate will soften at room temperature and will not taste quite as icy.

Preparation Tip:

You can also pre-cool the mixture in a bowl until it stiffens a bit, then stir it up and squirt it into the silver taniol molds with a piping bag. You can stir 20 g corn or wheat starch into the liquid mass, but it does not have to be.

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