Sticky ingredient ?

Something else you may like to consider is 'creamed coconut', if you and the recipients can tolerate coconut that is, it binds well when 'warmed' up and the other ingredients mixed in, and then moulded, and cooled in the fridge/freezer.

This may help or not.
 
In terms of fat to mix up with cocoa I would suggest cocoa butter, which is nice and firm once cooled down, as opposed to normal butter.
But then again, this is the same thing as 100% cooking butter - just easier to get where I live! :lol:
 
Coconut butter and creamed coconut are the same thing according to an internet search. So one could search under both names and choose what's convenient. FWIW.
 
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