Ginger Chocolate Recipe - Kosher

Servings: 8
Yield: 16 small squares
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Medium
Cooking Vessel: Double boiler or heatproof bowl over saucepan

Ingredients

200g (7 oz) kosher-certified dark chocolate (70% cocoa)
1 tsp kosher-certified fresh grated ginger (or ½ tsp powdered ginger)
1 tsp kosher-certified coconut oil (optional, for shine and smoothness)
2 tsp finely chopped crystallized ginger (ensure kosher certification)
½ tsp kosher-certified sea salt (optional, enhances flavor)

Instructions

Prepare the double boiler: Fill a saucepan with 1–2 inches of water and bring to a gentle simmer. Place a heatproof bowl over the saucepan, making sure it does not touch the water.
Melt the chocolate: Add the dark chocolate and coconut oil to the bowl. Stir occasionally until smooth and fully melted.
Add ginger: Stir in the fresh or powdered ginger until evenly distributed.
Pour chocolate: Line a small baking tray or mold with parchment paper. Pour the melted chocolate mixture into the tray, spreading evenly.
Top with crystallized ginger: Sprinkle chopped crystallized ginger and a pinch of sea salt on top for added texture and flavor.
Chill: Place the tray in the refrigerator for at least 1 hour or until fully set.
Cut and serve: Once set, remove from the tray and cut into small squares. Store in an airtight container in a cool place.

Nutritional Information (per square, 16 pieces)

Calories: 95 kcal
Fat: 6g
Saturated Fat: 3.5g
Carbohydrates: 10g
Sugar: 8g
Protein: 1g
Fiber: 1.5g

Dietary Adaptations

Vegan: Use kosher-certified vegan chocolate.
Low-sugar: Use sugar-free chocolate or adjust crystallized ginger to taste.
Nut-free: Naturally nut-free; ensure chocolate does not contain traces of nuts.

Tips & Troubleshooting

Chocolate seizing: If chocolate becomes grainy, add a tiny bit of coconut oil and gently stir over low heat.
Ginger flavor: Adjust the amount of fresh or powdered ginger to control the spiciness.
Mold use: Silicone molds make it easier to remove chocolate squares.
Storage: Avoid warm areas; chocolate can bloom if exposed to fluctuating temperatures.

Serving Suggestions

Pair with herbal teas like chamomile or mint.
Use as a garnish for kosher desserts such as chocolate mousse or fruit tarts.
Include in a kosher dessert platter for holidays or special occasions.

Notes

Ginger adds warmth and a slight spice that complements the bitterness of dark chocolate.
Combining fresh and crystallized ginger gives layered flavor and a pleasant texture contrast.
Kosher certification for all chocolate and ginger products is essential for maintaining kosher standards.

Chai Spiced Chocolate Recipe - Kosher

Servings: 8
Yield: ~16 small squares or 1 standard chocolate bar (~150g)
Prep Time: 15 minutes
Cook Time: 10 minutes (plus cooling)
Difficulty: Easy-Moderate
Cooking Vessel: Double boiler or heatproof bowl over saucepan

Ingredients

150g high-quality kosher dark chocolate (70% cocoa recommended)
2 tbsp unsalted kosher butter or coconut oil
1 tsp ground cinnamon
½ tsp ground cardamom
½ tsp ground ginger
¼ tsp ground cloves
⅛ tsp ground black pepper
1 pinch ground nutmeg
2 tbsp honey or agave syrup (optional, for sweetness)
½ tsp vanilla extract (optional)
A pinch of kosher salt
Optional toppings: toasted nuts, cacao nibs, or dried rose petals

Instructions

Prepare your vessels:
Set up a double boiler by placing a heatproof bowl over a saucepan of simmering water. Ensure the bottom of the bowl doesn’t touch the water.
Melt the chocolate:
Add chocolate and butter (or coconut oil) to the bowl. Stir occasionally until smooth and fully melted.
Add the chai spices:
Mix in cinnamon, cardamom, ginger, cloves, black pepper, nutmeg, and kosher salt. Stir to combine evenly.
Sweeten & flavor (optional):
Add honey or agave syrup and vanilla extract if desired. Stir until fully incorporated. Taste and adjust sweetness or spice levels.
Pour into mold:
Line a small baking dish (approx. 6x6 inches) with parchment paper. Pour the chocolate mixture evenly and smooth the top with a spatula.
Add toppings:
Sprinkle optional toppings like toasted nuts, cacao nibs, or rose petals for extra flavor and texture.
Set chocolate:
Refrigerate for 1–2 hours or until firm.
Serve:
Remove from mold, cut into squares or break into pieces, and enjoy! Store in an airtight container in the fridge for up to 2 weeks.

Nutritional Information (per 2-square serving)

Calories: 120 kcal
Fat: 9 g
Saturated Fat: 5 g
Carbohydrates: 8 g
Sugars: 5 g
Protein: 1 g
Fiber: 2 g

(Values approximate; varies with chocolate and toppings used)

Dietary Adaptations

Dairy-free/Vegan: Use coconut oil instead of butter, and agave syrup instead of honey.
Sugar-free: Use a sugar-free chocolate and skip honey/agave syrup.
Nut-free: Avoid toppings with nuts; cacao nibs are a safe alternative.

Tips & Troubleshooting

Avoid seizing: Ensure no water touches the chocolate while melting. Even a drop can make it grainy.
Smooth chocolate: Stir gently and consistently while melting to prevent lumps.
Flavor balance: Start with smaller amounts of spices and adjust to taste to avoid overpowering the chocolate.
Shiny finish: Optional: stir in a teaspoon of vegetable glycerin for a glossy finish.

Serving Suggestions

Pair with kosher tea or chai latte for a harmonious flavor experience.
Use as a topping for kosher desserts like brownies or ice cream.
Gift in small jars or wrap in parchment for holiday treats.

Notes

Chai spices can be adjusted to your preference; cardamom and cinnamon are most important.
This chocolate works well both as bars and bite-sized pieces for snacking.
Storing in the fridge helps maintain texture in warmer climates but bring to room temperature before serving for best flavor.

Pomegranate Chocolate Recipe - Kosher

Servings: 8
Yield: 16 small squares
Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Medium
Cooking Vessel: Double boiler or microwave-safe bowl, baking tray, parchment paper

Ingredients

200 g (7 oz) kosher dark chocolate (70% cocoa)
1/2 cup fresh pomegranate seeds (arils)
1 tbsp pomegranate molasses (kosher-certified)
1 tsp coconut oil (optional, kosher-certified)
Pinch of kosher sea salt

Instructions

Prepare the chocolate:
Chop the dark chocolate into small pieces for even melting.
Melt the chocolate:
- Double boiler method: Place chocolate in a heatproof bowl over simmering water, stirring until smooth.
- Microwave method: Place chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted.
Add oil and molasses:
Stir in the coconut oil (if using) and pomegranate molasses until smooth.
Line and pour:
Line a baking tray with parchment paper. Pour melted chocolate into the tray, spreading evenly to about 1/4-inch thickness.
Top with pomegranate seeds:
Sprinkle fresh pomegranate arils evenly over the melted chocolate. Add a light pinch of sea salt on top.
Set the chocolate:
Place the tray in the fridge for 1–2 hours, or until chocolate is fully hardened.
Cut and serve:
Remove from fridge, peel off parchment, and cut into squares or break into irregular pieces.

Nutritional Information (per 2 squares)

Calories: 150 kcal
Fat: 10 g
Saturated Fat: 6 g
Carbohydrates: 14 g
Sugars: 11 g
Protein: 2 g
Fiber: 2 g

Dietary Adaptations

Vegan: Use dairy-free kosher chocolate.
Low-sugar: Use 85% or higher cocoa chocolate and omit molasses.
Nut-free: Recipe is naturally nut-free.

Tips & Troubleshooting

Chocolate bloom: Avoid chocolate bloom (white streaks) by not overheating chocolate and stirring constantly while melting.
Sticky seeds: Pat pomegranate seeds dry with a paper towel before adding to chocolate to prevent excess moisture.
Uniform thickness: Use a spatula to smooth chocolate evenly before adding seeds.

Serving Suggestions

Serve chilled as a dessert or snack.
Pair with kosher whipped cream or vanilla ice cream.
Break into irregular shards for gifting in clear bags with a ribbon.

Notes

Pomegranate seeds add a fresh, tangy crunch that contrasts with the rich chocolate.
This recipe can be customized with a drizzle of white chocolate or a sprinkle of crushed pistachios (kosher-certified) for extra flair.
Store in an airtight container in the fridge for up to 2 weeks.

Lavender Chocolate Recipe - Kosher

A delicate, floral-infused dark chocolate treat with elegant flavor and smooth texture. Perfect for gifting, dessert platters, or special occasions.

Servings

12 servings

Yield

Approximately 12 chocolate squares (about 8 oz total)

Prep Time

15 minutes

Cook Time

10 minutes

Chill Time

30–45 minutes

Difficulty

Easy–Intermediate

Cooking Vessel

Small saucepan
Heatproof bowl (for double boiler)
Silicone spatula
Fine mesh strainer
Chocolate mold or parchment-lined 8x8-inch pan

Ingredients

8 oz high-quality kosher-certified dark chocolate (60–72% cacao), chopped
½ cup heavy cream (kosher-certified, chalav Yisrael if preferred)
1 tablespoon dried culinary lavender (kosher-certified, food-grade)
1 tablespoon unsalted butter (optional, for shine and smoothness)
1–2 teaspoons honey or sugar (optional, to balance floral notes)
Pinch of kosher salt

Optional garnish:

Extra crushed dried lavender (very light sprinkle)
Flaky sea salt

Instructions

1. Infuse the Cream

In a small saucepan, heat the heavy cream over medium-low heat until steaming but not boiling.
Remove from heat and stir in the dried lavender.
Cover and steep for 10–15 minutes.

2. Strain

Strain the cream through a fine mesh strainer into a clean bowl, pressing gently to extract flavor. Discard lavender buds.

3. Melt the Chocolate

Set up a double boiler: place chopped chocolate in a heatproof bowl over gently simmering water (do not let bowl touch water).
Stir until mostly melted.

4. Combine

Rewarm strained lavender cream slightly if needed.
Slowly pour warm cream into melted chocolate, stirring gently until smooth and glossy.
Stir in butter (if using), honey/sugar (if using), and salt.

5. Set

Pour mixture into molds or prepared pan.
Lightly tap to remove air bubbles.
Sprinkle with flaky salt or a very light dusting of crushed lavender (optional).
Refrigerate 30–45 minutes, until fully set.

6. Serve

Remove from mold or cut into squares. Allow to sit at room temperature 5–10 minutes before serving for best texture.

Nutritional Information (Approximate Per Serving)

Calories: 140
Fat: 11g
Saturated Fat: 6g
Carbohydrates: 10g
Sugar: 8g
Protein: 2g
Fiber: 2g

Values vary depending on chocolate brand used.

Dietary Adaptations

Dairy-Free (Pareve):

Substitute heavy cream with full-fat coconut cream.
Omit butter or use pareve margarine.

Vegan:

Use dairy-free chocolate and coconut cream.
Replace honey with maple syrup or agave.

Lower Sugar:

Use 85% dark chocolate and omit added sweetener.

Gluten-Free:

Naturally gluten-free; verify chocolate certification.

Tips & Troubleshooting

Too strong floral flavor? Use only 2 teaspoons lavender next time and steep for 5–7 minutes.
Chocolate seized or grainy? Cream may have been too cool or added too quickly. Gently warm mixture over double boiler and stir slowly.
Oily separation? Stir continuously and avoid overheating chocolate above 120°F.
Bitterness? Add ½ teaspoon honey to balance flavor.

Serving Suggestions

Serve with espresso or herbal tea.
Pair with fresh berries for a refined dessert plate.
Use as a filling for kosher macarons or sandwich cookies.
Drizzle over vanilla ice cream.

Notes

Always use culinary-grade lavender—ornamental lavender may be treated with pesticides.
A little lavender goes a long way; overuse can create a soapy taste.
Store in an airtight container in the refrigerator up to 1 week.
For gifting, wrap in parchment and store in a cool place.

Banana Chocolate Recipe - Kosher

A rich, smooth homemade banana-infused chocolate treat that’s naturally sweet, perfectly kosher, and great for snacking, gifting, or dessert platters.

🍌🍫

Servings: 12 pieces

Yield: 1 standard 8x8-inch pan or 12 chocolate molds

Prep Time: 15 minutes

Cook Time: 5 minutes

Chill Time: 45–60 minutes

Difficulty: Easy

Cooking Vessel: Double boiler (or heatproof bowl over saucepan), 8x8-inch parchment-lined pan or silicone chocolate molds

🛒 Ingredients (All Certified Kosher)

2 ripe bananas, mashed (about 1 cup)
1½ cups kosher-certified dark chocolate chips (dairy or pareve)
1 tablespoon coconut oil (optional, for smoother texture)
½ teaspoon pure vanilla extract
Pinch of kosher salt
Optional: 2 tablespoons chopped toasted almonds or walnuts (ensure kosher certification)

👩‍🍳 Instructions

Prepare Pan:
Line an 8x8-inch baking dish with parchment paper or prepare silicone molds.
Melt Chocolate:
In a double boiler over low heat, melt chocolate chips with coconut oil, stirring until smooth. Do not overheat.
Add Flavoring:
Remove from heat and stir in vanilla extract and salt.
Incorporate Banana:
Fold in mashed banana until fully combined. Mixture will be slightly thick.
Pour & Spread:
Pour mixture into prepared pan or spoon into molds. Smooth the top with a spatula.
Chill:
Refrigerate for 45–60 minutes, or until firm.
Slice & Serve:
Remove from pan and cut into 12 squares (or unmold). Store refrigerated.

🔢 Nutritional Information (Approximate Per Serving)

Calories: 140
Fat: 9g
Saturated Fat: 5g
Carbohydrates: 16g
Sugar: 12g
Fiber: 2g
Protein: 2g

(Values vary depending on chocolate brand used.)

🥗 Dietary Adaptations

Pareve/Dairy-Free: Use certified pareve dark chocolate.
Vegan: Ensure chocolate is dairy-free; recipe is otherwise plant-based.
Sugar-Free Option: Use kosher sugar-free chocolate chips.
Nut-Free: Omit nuts and verify chocolate is processed in a nut-free facility.
Gluten-Free: Naturally gluten-free (verify chocolate certification).

💡 Tips & Troubleshooting

Bananas too watery? Pat mashed banana lightly with paper towel to reduce excess moisture.
Chocolate seizing? Avoid water contact and keep heat low.
Too soft after chilling? Freeze for 15 minutes to firm further.
Want stronger banana flavor? Add ¼ teaspoon banana extract (kosher-certified).

🍽 Serving Suggestions

Serve chilled as bite-sized dessert squares.
Drizzle with melted white chocolate for contrast.
Sprinkle flaky sea salt on top before chilling.
Pair with coffee or espresso after a dairy or pareve meal (according to chocolate type).

📝 Notes

Because fresh banana is added, store in the refrigerator in an airtight container.
Best consumed within 3–4 days.
Can be frozen up to 1 month; thaw in refrigerator before serving.
Texture is softer than traditional tempered chocolate due to banana content.

Coconut Chocolate Recipe - Kosher

🥥

Servings

12 servings

Yield

About 24 bite-sized coconut chocolate clusters (or one 8x8-inch pan, cut into squares)

Prep Time

15 minutes

Cook Time

5 minutes (melting only)

Chill Time

30–60 minutes

Difficulty

Easy

Cooking Vessel

Double boiler or heatproof bowl over saucepan
Baking sheet or 8x8-inch pan
Parchment paper
Rubber spatula

Ingredients

2 cups semi-sweet kosher chocolate chips (check for reliable kosher certification)
1 tablespoon coconut oil (optional, for smoother texture)
1 ½ cups unsweetened shredded coconut (kosher certified)
2 tablespoons honey or maple syrup (optional, for sweeter clusters)
¼ teaspoon pure vanilla extract (optional)
Pinch of kosher salt

Instructions

1. Prepare the Pan

Line a baking sheet or 8x8-inch pan with parchment paper.

2. Melt the Chocolate

In a double boiler over low heat, melt the chocolate chips and coconut oil, stirring continuously until smooth.
(Alternatively, microwave in 20-second intervals, stirring between each.)

3. Add Flavor

Stir in vanilla extract and a pinch of kosher salt.

4. Combine with Coconut

Fold in shredded coconut and honey/maple syrup if using. Mix until fully coated.

5. Shape

For clusters: Drop spoonfuls onto the lined baking sheet.
For bars: Spread mixture evenly into prepared pan.

6. Chill

Refrigerate 30–60 minutes until fully set.

7. Serve

Remove from refrigerator and enjoy. Store chilled for best texture.

Nutritional Information (Approximate per serving)

Calories: 190
Fat: 14g
Saturated Fat: 10g
Carbohydrates: 16g
Fiber: 3g
Sugar: 12g
Protein: 2g

(Nutritional values will vary depending on chocolate and sweetener used.)

Dietary Adaptations

Dairy-Free / Pareve: Use dairy-free chocolate chips.
Vegan: Use maple syrup instead of honey.
Sugar-Free: Use sugar-free chocolate and omit added sweetener.
Keto-Friendly: Use 85–100% dark chocolate and unsweetened coconut.
Passover-Friendly: Ensure all ingredients are certified kosher for Passover.

Tips & Troubleshooting

Chocolate Seized? Avoid moisture contact. Add ½ teaspoon coconut oil and gently reheat.
Too Soft at Room Temp? Increase chocolate slightly or chill longer.
Too Dry? Add 1–2 teaspoons melted coconut oil.
Want Extra Texture? Add chopped toasted almonds or drizzle with melted white chocolate.

Serving Suggestions

Serve alongside fresh berries.
Add to dessert platters.
Crumble over dairy-free vanilla ice cream.
Package in parchment bags for gifting.

Notes

Toasting the coconut beforehand (5–7 minutes at 325°F) adds a rich, nutty flavor.
Store in an airtight container in the refrigerator up to 2 weeks.
For a layered version, press a thin chocolate base first, chill, then add coconut mixture and top with more melted chocolate.

Sea Salt Chocolate Recipe - Kosher

Overview

Servings: 12
Yield: About 12 large squares (1 standard 8x8-inch pan or 10–12 bar molds)
Prep Time: 15 minutes
Cook Time: 10 minutes (melting) + 30–45 minutes setting time
Difficulty: Easy
Cooking Vessel: Double boiler (or heatproof bowl over saucepan), silicone spatula, 8x8-inch pan or chocolate bar molds, parchment paper

Ingredients (Kosher)

12 oz (340 g) high-quality kosher-certified dark chocolate (60–72% cacao)
1 teaspoon coconut oil (optional, for smoother texture)
¾–1 teaspoon kosher-certified flaky sea salt (such as Maldon-style flakes)

Ensure chocolate and sea salt carry reliable kosher certification (pareve if serving after meat).

Instructions

1. Prepare the Pan

Line an 8x8-inch pan with parchment paper, leaving slight overhang for easy removal.

2. Melt the Chocolate

Fill a saucepan with 1–2 inches of water and bring to a gentle simmer.
Place a heatproof bowl over the saucepan (bottom should not touch water).
Add chocolate and coconut oil.
Stir gently until fully melted and smooth.
Remove from heat immediately once melted to avoid overheating.

3. Pour & Smooth

Pour melted chocolate into the prepared pan.
Spread evenly using a spatula.

4. Add Sea Salt

Sprinkle flaky sea salt evenly over the top. Use light pressure to gently press flakes into the surface.

5. Set

Allow chocolate to set at room temperature (about 1 hour) or refrigerate for 30–45 minutes until firm.

6. Break & Serve

Lift from pan using parchment. Break or cut into squares.

Nutritional Information (Approximate Per Serving)

Calories: 170
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 14g
Sugar: 10g
Fiber: 2g
Protein: 2g
Sodium: 85mg

Values vary based on chocolate brand.

Dietary Adaptations

Pareve: Use dairy-free kosher chocolate and omit butter-based additions.
Vegan: Ensure chocolate is dairy-free and certified vegan.
Low Sugar: Use sugar-free or 85%+ cacao chocolate.
Keto: Use unsweetened chocolate with kosher-certified erythritol or monk fruit sweetener.
Gluten-Free: Naturally gluten-free; verify certification if needed.

Tips & Troubleshooting

Avoid Seizing: Keep all utensils completely dry; water causes chocolate to seize.
Shiny Finish: Do not overheat chocolate; ideal melting temperature is about 110–115°F.
Salt Balance: Start with less salt—you can always add more.
Bloom (White Streaks): Caused by temperature changes. Still safe to eat but avoid refrigeration for long storage.
Thicker Bars: Use a smaller mold for thicker pieces.

Serving Suggestions

Serve alongside espresso or red wine.
Break into shards and use as garnish for kosher ice cream or mousse.
Chop and fold into kosher pareve cookies.
Package in cellophane bags for elegant kosher gifts.

Notes

For a gourmet touch, try smoked sea salt or pink Himalayan salt (kosher-certified).
Store in a cool, dry place (65–70°F).
Shelf life: Up to 2 weeks in an airtight container.
Can be customized with toasted nuts, dried fruit, or orange zest (ensure kosher certification).

Peanut Butter Chocolate Recipe - Kosher

Overview

Servings: 12 servings
Yield: About 24 peanut butter chocolate squares or cups
Prep Time: 20 minutes
Cook Time: 5 minutes (melting time)
Chill Time: 45–60 minutes
Difficulty: Easy
Cooking Vessel: Double boiler (or heatproof bowl over saucepan), 8x8-inch pan or silicone molds, parchment paper

Ingredients (All Ingredients Must Be Certified Kosher)

Chocolate Layer

2 cups semi-sweet kosher chocolate chips (pareve or dairy, depending on preference)
1 tablespoon neutral oil (such as avocado or canola oil)

Peanut Butter Filling

1 cup creamy peanut butter (kosher-certified)
3 tablespoons powdered sugar
2 tablespoons melted coconut oil or unsalted butter (kosher-certified)
½ teaspoon vanilla extract (kosher-certified)
Pinch of kosher salt

Instructions

Step 1: Prepare the Pan

Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
(Alternatively, use silicone muffin molds for individual cups.)

Step 2: Melt the Chocolate

In a double boiler over low heat, melt chocolate chips with oil.
Stir until smooth and glossy. Remove from heat.

Step 3: Form the Base Layer

Pour half of the melted chocolate into the prepared pan.
Spread evenly to form a thin base layer.
Refrigerate for 10–15 minutes until slightly set but not fully hardened.

Step 4: Make the Peanut Butter Filling

In a mixing bowl, combine peanut butter, powdered sugar, melted coconut oil (or butter), vanilla, and salt.
Mix until smooth and slightly thick.

Step 5: Add Filling

Spread peanut butter mixture evenly over the partially set chocolate layer.
Smooth with a spatula.

Step 6: Add Top Layer

Pour remaining melted chocolate over the peanut butter layer.
Spread evenly to fully cover.

Step 7: Chill

Refrigerate for 45–60 minutes, or until fully firm.
Remove from pan and slice into squares or pop out of molds.

Nutritional Information (Approximate Per Serving – 1 square)

Calories: 210
Fat: 16g
Saturated Fat: 7g
Carbohydrates: 15g
Sugar: 12g
Protein: 5g
Fiber: 2g
Sodium: 75mg

(Nutritional values vary depending on specific brands used.)

Dietary Adaptations

Dairy-Free (Pareve): Use dairy-free kosher chocolate and coconut oil instead of butter.
Gluten-Free: Naturally gluten-free; verify powdered sugar is certified gluten-free.
Low-Sugar Option: Use sugar-free chocolate and substitute powdered sugar with a powdered erythritol blend.
Crunchy Version: Use crunchy peanut butter or add 2 tablespoons chopped roasted peanuts.

Tips & Troubleshooting

Chocolate Seizing: Avoid water contact when melting chocolate.
Smooth Finish: Gently tap pan on counter to remove air bubbles.
Cutting Clean Squares: Warm knife under hot water, dry thoroughly, then slice.
Too Soft Filling: Chill peanut butter layer 10 minutes before adding final chocolate layer.

Serving Suggestions

Serve chilled or slightly softened at room temperature.
Sprinkle flaky sea salt on top before final chill for a gourmet touch.
Drizzle with melted white chocolate for decorative contrast.
Package in decorative boxes for kosher holiday gifts (Purim, Hanukkah, or Shabbat treats).

Notes

Ensure all ingredients bear reliable kosher certification.
If serving at a meat meal, prepare as pareve using dairy-free chocolate and coconut oil.
Stores in refrigerator for up to 1 week in airtight container.
Can be frozen for up to 2 months; thaw in refrigerator before serving.