Christmas Recipe Countdown Day 16: Rose Petal Chocolate

christmas-recipe-countdown-rose-petal-chocolate

Welcome to my Christmas Recipe Countdown, where each day leading up to Christmas, I will be sharing recipes from some of my Friday Foodies, as well as a few from myself.

Be prepared for healthy, mouth watering recipes that will help you to cater for all your festive season parties, dinners and get togethers. Each recipe is gluten, dairy and refined sugar free.

On day 16 of my countdown, I am featuring Rose Petal Chocolate by Jules Galloway.

Jules featured as my Friday Foodie back in October, which you can check out HERE

Enjoy

Ness x

P.S. You can check out more Christmas recipes HERE

christmas-recipe-countdown-rose-petal-chocolate

Rose Petal Chocolate

There are 2 ways to make this chocolate.

The first way is the raw chocolate method, where the mixture is kept under 46°C. This will result in a fudgey, softer chocolate.

The second way is to temper the chocolate. This requires a few more skills in the kitchen (you will be juggling a whisk with a thermometer), and some nifty timing, but it results in a harder, more shiny chocolate which makes a satisfying “snap” when you break it.

It’s up to you. Both taste awesome.

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 1: Raw Chocolate

In a double boiler over a very low heat, warm your cacao butter gently until melted, being careful not to heat it above 46°C.

Add the maple syrup and cacao powder and which until smooth.

Take off the heat and pour onto a tray that’s been lined with baking paper.

Wait a few minutes for it to cool slightly, and then sprinkle with rose petals.

Refrigerate until set, and then break into bite-sized chunks.

Method 2: Tempered Chocolate. 

In a double boiler over a very low heat, warm your cacao butter gently until melted.

Add the maple syrup and cacao powder, and heat to exactly 49°C.

Take off the heat and whisk briskly until the mixture cools to 27°C.

Pop it back on the heat and take it up to 32°C, but NO HIGHER.

Take off the heat and pour onto a tray that’s been lined with baking paper.

Wait a few minutes for it to cool slightly, and then sprinkle with rose petals.

Refrigerate until set, and then break into bite-sized chunks.

christmas-recipe-countdown-rose-petal-chocolate

Jules Galloway is a passionate naturopath, blogger, beginner surfer and recent sea-changer, living just 10 minutes from Byron Bay. She specializes in gluten, dairy and sugar free living, and is dedicated to helping people make a smooth transition to healthy eating. She holds Raw High Tea events around the country and has recently launched a successful 12 week program for fatigued women called Shiny Healthy You.

Check out her fabulous recipes at http://julesgalloway.com or follow her on Facebook andInstagram

http://julesgalloway.com

http://facebook.com/JulesGallowayHealth

http://instagram.com/julesgallowayhealth

http://pinterest.com/julesgalloway


 
 

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