Goldenberry Raw Chocolate

My friend came over yesterday to make some raw chocolate. She decided on goldenberries with pink peppercorns. There was a nice tartness to the berries with the piquancy of the pink peppercorns.


She also chose a pretty white flower to decorate one side of the chocolate. It is made from a sheet of cacao butter in the design of the flower.  When you spread the melted chocolate to the sheet it melts into the cacao butter design and as it hardens, the design stays on the chocolate.



Doesn't it look pretty.  Perfect for spring.

I made some more lemon chocolate for this weekend - with birds as a transfer. More of that later.  And if you look carefully at the bottom corner of this photo below, you will see a trial corner of an unusual flavor I want to include in my spice class next week, for food as medicine.  It's the little black dots....Any guesses what it is?  It goes well with chocolate, surprisingly!

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Lemon Raw Chocolate

I'm making dessert for a friend's dinner party tomorrow.  The theme for my dessert is lemon as we still have loads on our trees and I love making food with our own produce!  I've made a nice little dessert - gluten free, dairy free, refined sugar free etc, , but wanted a little something to go with it.


So I decided to make some lemon raw chocolate.  hunting around in my cupboard, I found some dehydrated lemon peel that I had dehydrated some time ago. Perfect! Adding anything liquid or moist to chocolate is dodgy - so dehydrated peel is much better than fresh zest.

The photo shows it in the process! More later when its set.

I calculated the cocoa percentage - and its around 65%.  The chocolate is raw too so full of lots of nutrients.  Sugar free as well!  I think a little taste will pair beautifully with the dessert.
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