Chocolates for Valentines

Chocolates for Valentines

Chocolates for Valentines – 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 

Living in Cheshire in the UK, with her husband and 3 teenage boys, Joanne initially started her website to document her journey to good health, but since discovered a love of food photography, now works with brands to help them achieve their goals by providing this service to them.

Joanne has very kindly shared her delicious chocolate recipe which proves that you don’t need to be an award-winning chocolatier to impress your loved one in the Kitchen this Valentines.

Dark Chocolate Chilli & Orange Flowers Recipe – Sugar free and vegan

Course: Dessert 

Prep time: 5 minutes

Cook time: 5 minutes

Chilling time: 3 hours

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.

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% 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.

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 – Cocao Butter

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.

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

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.

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 a pinch of chilli powder and stir until combined.

Place the chocolate silicon mould on to a 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 its mould and storing in a suitable airtight container.

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.

Poppy Watt

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