This recipe is for a chocolate bar of approximately 90g.
Ingredients :
Cocoa butter : 45g
Cocoa powder : 30g
Agave syrup : 15g
Cinnamon powder : a teaspoon (I mean an actual spoon, not the Australian measurement unit). Mix it with the cocoa powder.
You will need a mold.
Melt the cocoa butter using the double-pot method. When the cocoa butter is fully melted, slowly add the cocoa powder (+ cinnamon powder) to it while stirring. Stir until the powder is fully dissolved. Take the bowl out of the double-pot thingy. Add the agave syrup and stir well. The chocolate is ready to be poured in the mold.
I usually add raisins in the mold. You can add other dried fruits or just not add any.
Put it in the fridge for 1 hour. Then unmold the chocolate.
(I forgot to take a picture of the finished chocolate… 
)
I’m used to eating 85% dark chocolate. This recipe is sweeter than 85% dark chocolate from the store. If you’d like something sweeter, you can adjust the quantity of agave syrup.
I also wanted to try milk chocolate. We need powdered milk thingies in order to make chocolate. Using liquid ones will give ganache. I had bought soy powder (full soy beans powder for instant soy milk drinks). Well, soy powder isn’t soluble in oil… I’ve wasted a lot of cocoa butter as I didn’t manage to do anything properly edible.
Next time, I’ll try with coconut milk powder, as I’ve seen recipes using this for milk chocolate and white chocolate. I’ll buy some after the holidays. I’ll post a recipe if I manage to do something good.