Recipe created by Joanne Wood aka The Balance Kitchen

Course: Dessert

Cuisine: English

Prep time:5minutes

Cook time:5minutes

Chilling time:3hours

Servings: 15 chocolates

You will need: Silicone moulds

Ingredients

Option 1 – coconut oil

Coconut Oil gives a creamier texture and tends to melt more easily in warmer weather if left at room temp.  Cheapest option and easy to prepare.

• 100g coconut oil
• 25g raw cacao powder
• 5TBSP xylitol – powdered xylitol sugar alternative ground to a powder in a coffee grinder (available as Total Sweet)
• 2 tsp orange zest
• 1 pinch chilli powder

Option 2 – 100% DARK CHOCOLATE

100% dark chocolate is becoming more widely available in supermarkets and shops. This recipe is mid-price, of the three options, is easy to prepare and gives a nice, hard consistency for finished chocolates.

• 100g 100% dark chocolate
• 5 TBSP xylitol – powdered xylitol ground to a powder in a coffee grinder
• 2 tsp orange zest
• 1 pinch chilli powder

Option 3

Cacao Butter is more expensive and harder to source (health shop or buy online) but can be kept in the freezer and melted down as needed.  Best bought in button-sized pieces for ease of using the quantity needed.  Gives a harder consistency than coconut oil for the chocolates once prepared.

• 100g cacao butter
• 25g dark cocoa powder
• 5 TBSP xylitol – powdered xylitol ground to a powder in a coffee grinder
• 2 tsp orange zest
• 1 pinch chilli powder

Instructions

1. 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 two inches 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.

2. 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).

3. Next, add the powdered xylitol and a pinch of chilli powder and stir until combined.

4. Place the chocolate silicon mould on to a moveable flat surface (a baking tray or chopping board works well).

5. Sprinkle a small amount of orange zest into each mould.

6. Now spoon the chocolate mixture on top until each mould is full.

7. Leave to set in the fridge for a few hours before removing each chocolate from its mould and storing in a suitable airtight container.

8. It is best to eat these within 4 days of making them (not that they will last that long) as the chocolate can start to crystallise after then.

Author Bio: 

After a life-changing medical experience, Joanne Wood decided to have a complete overhaul of her diet and now shares her experiences and recipes on her popular blog and Instagram account thebalancedkitchen.co.uk @the_balanced_kitchen

Guest

More Posts