Makes approximately 20 pieces
- 130 g milk chocolate (plus an additional 20 g reserve)
- 40 g coconut oil
- 0.5 ml (1/8 tsp) or to taste, cinnamon
- 250 ml (1 cup) icing sugar or cocoa powder
- candy molds (size will vary)
- double boiler
- candy thermometer
- 2 bowls
Combine the chocolate, coconut oil and cinnamon. Melt in a bowl over a double boiler. Allow the mixture to melt slowly. Use a candy thermometer to ensure the mixture does not exceed 32 C (90 F).
If it does, remove from heat and slowly add in reserve chocolate.
Once the mixture is melted, pour into candy mold and let set in the fridge for approximately 30 minutes.
Remove from candy mold and toss lightly in a bowl of icing sugar or cocoa powder, depending on your preference. Shake off excess cocoa powder or icing sugar with a sifter.