You need this:
- about 200 grams of raw cocoa butter
- 10-12 drops of greensweet liquid stevia chocolate
- 3 heaping tablespoons raw cocoa powder
How to make these Christmas wreaths:
Put the cocoa butter in a heatproof bowl, put it on a pan with water, let it melt in a bain-marie, keep the temperature below 40 degrees (preferably, not necessary). When everything has melted, add the stevia and cocoa powder and mix well stir. Pour the hot mass into the molds, the fuller you pour the molds, the thicker the circles will become
Allow to cure for at least 24 hours in a cool, dark, dry place. Do not refrigerate as the chocolate may turn white. Carefully remove the wreaths from the molds. Tie a nice ribbon through it and hang it on the Christmas tree! If you can stay away from it then!
Source:Monique van der Vloed