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Elixir Eats: Maca Rose Raw Chocolate Hearts.

naturalelixir
Feb 12, 2016
4 min read

So if anyone utters the word 'chocolate' at Elixir, we are all there like hawks! We know good chocolate when we taste it. We really enjoy many brands, like Cococaravan, Sweet Virtues and Ombar, their buttons are unreal! You wouldn't believe that raw, dairy free and refined sugar free chocolate could taste SO good.

Let us enlighten your senses with our own little raw chocolate delights! They are gorgeously sweet, rich in cacao and stuffed with a sensually sweet, heart melting centre. Snuggle up and share these with your loved one this Valentines. Or, have them them all to yourself! (We would).

Here are some of our favourite ingredients used which make these chocolates glow.

Cacao

Very high in antioxidants.
Improves focus and alertness.
Bursting with essential nutrients including zinc, magnesium, chromium, iron and vitamin C.
Contains the love chemical Phenylethylamine (PEA).
Contains Tryptophan which aids the production of Seratonin, the happiness hormone!
Contains Anandamide which is a feel good endorphin.
We love Bonpom and Organic traditions raw cacao powder.

Maca

Powerful adaptogen.
Aphrodisiac.
Has a delicious malty, caramel taste.
Benefits hormonal health.
regulates the endocrine system.
A libido enhancer for both men and women.
Provides energy and endurance.
Helps to relieve stress.
May help to increase fertility.
Always choose good quality peruvian Maca, we like Bonpom.

Rose Water

Promotes healthy digestive system.
Delicious in water, tea, desserts!
Aromatherapy benefits: uplifting, relaxing, stress relieving, it smells beautiful!
Anti bacterial and anti-inflammatory.
Helps to treat acne, eczema , reduces redness, scarring
Soothing and evens skin tone.
Helps to renew broken capillaries, encourages circulation.
Oil balancing when used as a toner.
Helps set make up as well as remove makeup.
refreshing and cooling
nourishes hair and scalp when applied topically.

We use Pukka, which is completely pure and natural, organic steam distilled rose water.

Ingredients

CHOCOLATE 200g cacao butter

5 heaped tbsp raw cacao powder

1 tsp vanilla extract

2 tbsp lucuma

1/4 cup coconut blossom syrup

2 tbsp maca

pinch himalayan salt

1 tsp cinnamon

FILLING

3 tbsp biona white almond butter

1 tbsp maca powder

1-2 tbsp rose water

1 tbsp coconut blossom syrup

2 tbsp ground / very finely chopped goji berries

1/2 tsp vanilla essence

SPARKLE: Jane Iredale 24-Karat rose gold dust & Organic rose petals.

makes approximately 24+ chocolates, depending on the size and shape of your chocolates.

Prep

You will need chocolate molds, a baking tray, a pirex bowl and pan. (A Bain-Marie set up).

How we did it

1. Set up a pan of hot water with a glass bowl over the top. In this bowl you will just need to put in the cacao butter and the himalayan salt.

2. The cacao butter needs to melt slowly on a very low heat, we don’t want to heat the chocolate on too higher temperature. Don’t let the water boil like mad underneath, a gentle simmer is enough.

3. While the Cacao butter is melting, you can prepare the centre of the chocolates. Combine all of the filling ingredients into a small bowl and stir it all up. You will have quite a thick sticky mixture, this is perfect because eventually it will be rolled into little balls. The filling recipe makes a quite lot, so it allows for those who may be making larger chocolates.

4. Once the cacao butter is fully melted, remove the bowl off the heat. Now add the remaining chocolate ingredients, stirring well to get rid of all lumps. You may find it helpful to use a whisk.

5. Now you have the most beautiful liquid chocolate. Add the coconut blossom syrup and vanilla essence and to continue to stir in well.

6. Arrange the chocolate molds onto a baking tray, this prevents spillages and make it much easier to transfer in an out of the freezer. Fill each mold with the chocolate about 1/4 high and put into the freezer to set for at least 15 minutes. This is allowing us create a centre for the chocolates!

7. Remove the tray from the freezer, the chocolate should be set. Start to press the filling mix into small chunks. They don't have to be perfect balls, simply press small amounts of mixture together with your fingertips. The size of these depend on the size of your individual chocolates. You want to create a little nugget of filling that allows room for it to be surrounded by more chocolate! They should look a little like this:

9. Now carefully pour the remaining chocolate into the molds, filling them to the top and put back into the freezer. Try to wait at least 30 minutes to ensure that they are thoroughly set.

10. Once they have fully set, pop them out of their little nests and they are ready to devour. Because it’s Valentines, we decided to add a bit of love and sparkle, with Jane Iredale 24-Karat rose gold dust and organic rose petals. How Divine!

ELIXIR TIP: You can use any nut butter for the filling, if you would like a smoother and creamier texture, use cashew butter. You could even add a smidge of cacao powder for a total chocolate experience!