Dark chocolate chilli and orange flowers
Servings
15 chocolates
Prep Time
Prep: 5 mins. Cook: 5 mins. Chill: 3 hours.
Ingredients
Option 1: Coconut oil
100 g coconut oil
25 g raw cacao powder
1.5 tbsp xylitol - powdered xylitol ground to a powder in a coffee grinder
2 tsp orange zest
1 pinch chilli powder
Option 2: 100% dark chocolate
100 g 100% dark chocolate
1.5 tbsp xylitol - powdered xylitol ground to a powder in a coffee grinder
2 tsp orange zest
1 pinch chilli powder
Option 3: Cacao butter
100 g cacao butter
25 g dark cocoa powder
1.5 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.