Paleo Rose Petal Chocolate Recipe

paleo-rose-petal-chocolate-2

Every Sunday morning, I spend a few hours pottering around in the kitchen. I get the jump on meals for the week ahead and make a little guilt-free treat to nibble on.

Today, I had a crack at a Rose Petal Chocolate Recipe that Jules Galloway, a qualified and passionate naturopath shared with me. Jules specialises helping women beat fatigue naturally and creates seriously healthy recipes that are damn tasty – just like this one!

Not only is Jules’ Rose Petal Chocolate Recipe vegan and paleo friendly, it’s also gluten, dairy and cane sugar free….which should please just about everyone!

Enjoy xx

 

Paleo Rose Petal Chocolate Recipe

paelo-rose-petal-chocolate

There are two ways to make this chocolate:

The first way is the raw chocolate method, where the mixture is kept under 47°C/118°F. This will result in a fudgey, softer chocolate.

The second way is to temper the chocolate. This will make your finished product much harder, like commercial chocolate. It requires a few more skills in the kitchen (you will be juggling a whisk with a thermometer), and some precision timing, but the result is a harder, shiny chocolate which makes a satisfying “snap” when you break it.

It’s up to you which one you choose! Both methods result in an equally delicious outcome.

 

Ingredients

125g cacao butter, chopped into small pieces

3 tbsp maple syrup

3 1/2 tbsp raw cacao powder

1 tbsp dried rose petals

 

Method One: Raw Chocolate

  1. In a double boiler over a very low heat, warm your cacao butter gently until melted, being careful not to heat it above 47°C/118°F.
  2. Add the maple syrup and cacao powder and which until smooth.
  3. Take off the heat and pour onto a tray that’s been lined with baking paper.
  4. Wait a few minutes for it to cool slightly, and then sprinkle with rose petals.
  5. Refrigerate until set, and then break into bite-sized chunks.

 

Method Two: Tempered Chocolate

  1. In a double boiler over a very low heat, warm your cacao butter gently until melted.
  2. Add the maple syrup and cacao powder, and heat to exactly 49°C/120°F.
  3. Take off the heat and whisk briskly until the mixture cools to 27°C/80°F.
  4. Pop it back on the heat and take it up to 32°C/90°F, but NO HIGHER.
  5. Take off the heat and pour onto a tray that’s been lined with baking paper.
  6. Wait a few minutes for it to cool slightly, and then sprinkle with rose petals.
  7. Refrigerate until set (this should take about 45 minutes to an hour), and then break into bite-sized chunks.

 

You can find more of Jules’ yummy recipes here or follow her on Facebook, drool over her Instagram photos and check out her new 12 week health program over at Shiny Healthy You.

No Comments » | posted on by | posted in Health,Living | tags: