After the lack of foodie posts from us over the last few months I thought I would take the opportunity with Easter approaching to try out this amazing recipe. My sister made me this amazing chocolate for Easter a couple of years ago and I have wanted to give it a go for a long time! They make a lovely healthy Easter gift all wrapped up in a lovely box with ribbon!
The recipe was a Daylesford recipe and I slightly adapted it and made chocolate shards rather than circular thins. It is SO easy, it tastes amazing, looks lovely and is great for involving the family. Enjoy!
(I doubled these ingredients as it did not make much)
50g raw cacao butter
12g raw cacao
1.5 tbsps runny honey
pinch of sea salt
Crushed rose petals
Pistachios, roughly chopped
Hazelnuts, toasted and roughly chopped
Line a baking tray with greaseproof paper and put into the freezer for at least 10 minutes.
Meanwhile, prepare your choice of chocolate toppings.
Once you have assembled your toppings, melt the raw cacao butter in a bowl over a pan of simmering water and whisk in the remaining ingredients. Taste the mixture and add a little more honey or salt to taste.
Remove the baking tray from the freezer and gently pour about 1/2 a teaspoon of the raw chocolate onto the tray and spread into a circular shape using the back of the spoon. I chose to gently pour the chocolate in one big shape onto the baking tray making sure it was as thin and equal in depth as possible.
Top with your desired topping. If you double the recipe there is enough to do this process twice.
If the chocolate mixture begins to look a little thick and grainy, simple return to the heat to bring it back to a lovely shiny and workable texture.
Return the tray to the freezer for around 10 minutes. Once the chocolate has set you should find it relatively easy to remove them from the greaseproof paper. I then broke the chocolate slab into pieces.
Transfer them to a plate and store in the fridge ready for serving.