Dark Chocolate Chilli and Orange Flowers - Plant Based News
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Dark Chocolate Chilli and Orange Flowers

You don't need to be Willy Wonka to create incredible Chocolate for your loved one this Valentine's Day! These will look and taste like you bought them, when in fact you made them all yourself, with love !

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1 Minutes Read

You don't need to be Willy Wonka to create incredible Chocolate for your loved one this Valentine's Day! These will look and taste like you bought them, when in fact you made them all yourself, with love !
Dark Chocolate Chilli and Orange Flowers
Duration3 hrs 10 mins
Cook Time5 mins
Prep Time5 mins
Servings15 chocolates

Ingredients

Option 1
  • 100 g coconut oil
  • 25 g raw cacao powder
  • 1.5 tbsp xylitol powdered (in a coffee grinder)
  • 2 tsp orange zest
  • 1 pinch chilli powder
Option 2
  • 100 g 100% dark chocolate
  • 1.5 tbsp xylitol powdered (in a coffee grinder)
  • 2 tsp orange zest
  • 1 pinch chilli powder
Option 3
  • 100 g cacao butter
  • 25 g dark cocoa powder
  • 1.5 tbsp xylitol powdered (in a coffee grinder)
  • 2 tsp orange zest
  • 1 pinch chilli powder

Instructions

  • For all options, begin by melting the Coconut Oil / Dark Chocolate / Cacao Butter in a bain-marie (place a bowl over the top of a pan which has 2" of water in it. Heat the water over a medium heat until the ingredients have melted, stirring continuously. Do not allow the bowl to touch the water.
  • Once the coconut oil / dark chocolate / cacao butter has melted, remove the bowl from the pan and turn off the heat. Place the bowl on a heat proof surface and stir in the raw cacao or dark cocoa powder (NB: you do not need to add chocolate to the 100% dark chocolate option).
  • Next, add the powdered xylitol and pinch of chilli powder and stir until combined.
  • Place the chocolate silicon mould on to moveable flat surface (a baking tray or chopping board works well).
  • Sprinkle a small amount of orange zest into each mould.
  • Now spoon the chocolate mixture on top until each mould is full.
  • Leave to set in the fridge for a few hours before removing each chocolate from it's mould and storing in a suitable airtight container.
This recipe was republished with permission from The Balanced Kitchen.
The original recipe can be found here.
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The Author

Joanne

Joanne started The Balanced Kitchen website to document her journey to good health. Joanne has since discovered a love for food photography and now works with brands to help them achieve their goals by providing this service to them.

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