INGREDIENTS:

CHOCOLATE 60 g of Melted Cacao butter 3 TBS of Raw Chocolate powder Squirt of agave 2 TBS Mesquite 1 TBS Lacuma Powder 1 Cap Vanilla Essence         FUDGE 60 g of Melted Cacao butter 2 TBS Lacuma powder 1 TBS Mesquite powder 1 TBS Maca (If not giving to children, if not, use an extra TBS Mesquite. 3 Tbs Agave syrup 2 Caps of vanilla  Essence or 1  Vanilla pod

METHOD:

To melt the cacao butter:

After weighing the butter chop as small as possible or grate - This speeds up melting time, then either melt in a bowl in  the dehydrator or over a bowl of hot water Bain Marie style.

Fudge: Whisk all ingredients together over a bowl of warm water, this will go a little grainy and look curdled with some of the cacao butter separating, this is ok- it leads to the marbled effect. Half fill your chocolate mould with this mixture. The fat that has separated will be sweetened and flavoured and will give a white chocolate effect.

Chocolate: To the melted cacao add all the ingredients and stir in quickly, I find it best to use a mini cappuccino whisk for this, and keep the bowl over some warm water. If the mixture is too dry, just squirt in a little more agave. Pour this over the fudge mixture in the moulds.
For Special occasions or gifts, you could decorate with a little gold leaf and get the pretty petit four cases from a specialist cake shop.

Refridgerate until set.