Ingredients
8oz sugar-free dark chocolate
1/2 cup of heavy whipping cream
1/4 tsp cayenne pepper
1/2 cup of Stevia or natural sweetener
1 pinch of salt
1/4 tsp ground pepper (optional)
cocoa powder for dusting
Directions
1. If your chocolate is in bar form, chop it up into tiny pieces. I’d do it if it’s in chip or morsel form, too. The melting goes much easier the smaller the pieces are.
2. Add the chocolate, cayenne, Stevia, salt into a small pot and begin melting it over medium-low heat.
3. Once the chocolate is mostly melted, add the cream and turn the stove up to medium or higher to slowly bring everything to a boil.
4. Remove from heat once a boil is reached, let stand for about 5 minutes.
5. Once the chocolate has cooled down to warm, pour it onto a length of plastic wrap on a plate and wrap it in the plastic so it forms a choco-log (picture below). Twist the ends of the plastic wrap so it’s not so airy inside.
6. Freeze choco-log for about an hour, until it’s solid.
7. Remove choco-log from plastic wrap and cut it into rough, bite-sized pieces.
8. Toss the rocks into the bowl with your cocoa powder and coat them. Refrigerate after.
I adapted this from another recipe for sweet chocolate stones for normies, out there that makes you go to a YouTube channel and a website to get the full ingredient list and directions. How stupid.
There’s a reason I named this “grimdark.” The sweetener doesn’t do much except take the edge off of the cocoa and the sugar-free chocolate itself; it’s not supposed to be sweet like normal chocolate. It’s very mildly spicy, and as bitter and flavorful as a good espresso. It kinda makes you appreciate—rather, more aware—of how much sugar is needed to add to chocolate to make it taste the way it does.