Ingredients:

  • 1/2 cup (45g) unsweetened Dutch-processed cocoa powder
  • 1/2 cup (110g) refined coconut oil, liquid
  • 1/3 cup (80ml) pure maple syrup, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1/8 tsp fine sea salt
  • 1 tbsp (8g) tapioca starch

Instructions:

  1. Warm the oil. Gently melt the refined coconut oil until completely clear and liquid. Note: Avoid overheating; it should be warm, not boiling.
  2. Sift the drys. Pass the cocoa powder and tapioca starch through a fine mesh sieve until no clumps remain.
  3. Temper the syrup. Ensure your maple syrup is at room temperature. Note: If it's cold from the fridge, the oil will seize into chunks immediately.
  4. Whisk the base. Combine the liquid oil and maple syrup until a unified, glossy amber liquid forms.
  5. Integrate the cocoa. Gradually whisk in the sifted cocoa powder until the mixture is thick and velvety.
  6. Season the blend. Stir in the vanilla extract and sea salt until the aroma becomes fragrant and floral.
  7. Check the viscosity. The mixture should coat the back of a spoon. If too thin, let sit 5 mins.
  8. Prepare the bag. Transfer the mixture to a piping bag with a tiny hole snipped at the tip.
  9. Pipe the dots. Form small uniform mounds on a chilled silicone mat. Watch for the slight peak to settle.
  10. Shock and set. Place the tray in the freezer for 20 minutes until the chips are matte and firm to the touch.