By Jae Steele

Ingredients:

• 2 6 oz. Callebaut (or other high quality) dark chocolate
• 1/3 cup good quality coconut milk
• a pinch of sea salt (optional)
• Dutch-processed cocoa powder (maybe 1/2 to 1 cup)
  

Directions:

Chop up the chocolate into small, and hopefully somewhat uniform, pieces.

Fill the bottom of a double-boiler with an inch or two of hot tap water, place second pot on top, making sure that the water in the bottom pot isn't touching the bottom of the top pot. Scrape all the chocolate into the top pot and turn the heat to medium (or even medium-high, depending on your stove). Stir with a heat-proof spatula regularly to prevent burning or seizing. Once all the chocolate chunks have melted away into a dreamy liquid, stir in the coconut milk and salt. Make sure you get a uniform mixture.

Scrape into a bowl, cover and refrigerate until mixture is firm but not hard (about an hour maybe?). Now, in an ideal world you'd have a little purple-handled scoop, but a nice round tablespoon will do. Scoop out the mixture, roll into balls (try to do it quick 'cause the chocolate gets melty fast), drop into a bowl of cocoa powder to get a nice even coat, and then place on a parchment-lined plate or container. Repeat until you've run out of chocolate.

Cover and refrigerate to set, but serve at room temperature (very important). They'll keep in the fridge for about two weeks.

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