Rose petals are a symbol of love and the taste will sweep you away to a place of divine decadence.
This delicious treat is both vegan and paleo friendly, as well as being, gluten, dairy and cane sugar free. That should please just about everyone!
Now, 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. Both methods result in an equally delicious treat.
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 47°C/118°F.
Add the maple syrup and cacao powder and whisk 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/120°F. Take off the heat and whisk briskly until the mixture cools to 27°C/80°F. Pop it back on the heat and take it up to 32°C/90°F, 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 (this should take about 45 minutes to an hour), and then break into bite-sized chunks.
Share this chocolate with someone special!
Author: Jules Galloway
Apprentice Editor: Jessica Chardoulias / Editor: Catherine Monkman
Photo: Author’s own