This chocolate is not only delicious but it is also visually stunning. The combination of bitter chocolate and rose flavour will surprise you!
Ingredients for step 1, dark chocolate
- 100g raw cacao butter
- 30g coconut oil
- 3 tbsp agave (or maple) syrup
- 1/2 tsp vanilla powder
- 2 pinches sea salt
- 50 g raw cacao powder
Ingredients for step 2, rose chocolate
- 30g raw cacao butter
- 1 tbsp light-coloured agave syrup
- 1/3 tsp rose water
- 2 pinches beetroot (or red berries) powder
- handful raw coconut flakes
- few pink pepper corns
- dried flower petals
- edible gold or silver to decorate
Place a small heat-proof bowl over a small pot filled with a few centimetres of boiling water. Keep the water hot. Melt the cacao butter, coconut oil, agave, vanilla and salt in the small bowl. When melted, whisk in the cacao powder. Let it cool a little to have a thicker consistency.
Melt the white chocolate in the same way. Whisk in rose water and beetroot powder. The rose water will thicken the chocolate so don’t use too much. Place a big greaseproof paper on a flat surface.
Use a small spoon to spread a few blobs of rose water chocolate on the paper. Whisk the raw chocolate again and drizzle it into a rectangular shape on the paper, around the rose chocolate blobs. Scatter coco flakes, pink pepper and petals and use chopsticks or a toothpick to place edible gold or silver.
Allow to harden in the refrigerator before smashing in pieces. Makes enough for one small dinner party, or 2-3 gifts.