Recipe by Marie France Farré , culinary author and naturopath.
Rest : 2 hours
For 2 tablets of 80g.
STEP 1: INGREDIENTS
- 160 g dark chocolate ( raw cocoa paste) 100% seed soil)
- 1 tablespoon of spirulina powder or twigs , and possibly 1 additional teaspoon for decoration
STEP 2: RECIPE
Follow the tempering directions on page 48 for chocolate.
When the chocolate has reached working temperature (when tempering is finished).
Add to it the spirulina and mix gently with a spatula off the heat.
Fill your molds, previously wiped with an organic cotton cloth.
Then refer to the tips on pages 36 and 37.
Optionally add 1 teaspoon of raw, organic spirulina on top of the tablet for decoration (but this is not mandatory as it will be barely visible).
Let cool and set at room temperature for about 2 hours before unmolding.
