2 cups Incas Cacao Powder
2⁄3 cup Incas Yacon Syrup
2 cups Cacao Butter
1⁄2 tsp Vanilla Extract
1. Melt Cacao Butter in a double broiler over low heat, while occasionally stirring. If you do not have a double broiler, you can melt the Cacao Butter in the microwave.
2. Combine melted Cacao Butter with Incas Yacon Syrup, Incas Cacao Powder and
Vanilla Powder. Mix thoroughly.
3. After mixture has cooled, simply pour into chocolate mold and keep in the refrigerator for 1-2 hours.