AvatarAuthorDavid Ferguson
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Vegan Dark Chocolate Chilli and Orange Flowers. Reduced sugar and suitable for vegans, these chocolates by Joanne Wood (https://thebalancedkitchen.co.uk/), are simple to make and will 'wow' your loved ones this Valentine's Day.

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Yields15 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins

 100 g Dark Chocolate
 1.50 tbsp Total Sweet Xylitol (blended to powder)
 2 tsp Orange Zest
 1 pinch Chilli Powder

1

Begin by melting the Dark Chocolate in a bain-marie (place a bowl over the top of a pan which has two inches of water in it. Heat the water over a medium heat until the ingredients have melted, stirring continuously. Do not allow the bowl to touch the water.

2

Once the dark chocolate has melted, remove the bowl from the pan and turn off the heat.

3

Add the powdered xylitol and a pinch of chilli powder and stir until combined.

4

Place the chocolate silicon mould on to a moveable flat surface (a baking tray or chopping board works well).

5

Sprinkle a small amount of orange zest into each mould.

6

Now spoon the chocolate mixture on top until each mould is full.

7

Leave to set in the fridge for a few (3) hours before removing each chocolate from its mould and storing in a suitable airtight container.

8

It is best to eat these within 4 days of making them (not that they will last that long) as the chocolate can start to crystallise after then.

Ingredients

 100 g Dark Chocolate
 1.50 tbsp Total Sweet Xylitol (blended to powder)
 2 tsp Orange Zest
 1 pinch Chilli Powder

Directions

1

Begin by melting the Dark Chocolate in a bain-marie (place a bowl over the top of a pan which has two inches of water in it. Heat the water over a medium heat until the ingredients have melted, stirring continuously. Do not allow the bowl to touch the water.

2

Once the dark chocolate has melted, remove the bowl from the pan and turn off the heat.

3

Add the powdered xylitol and a pinch of chilli powder and stir until combined.

4

Place the chocolate silicon mould on to a moveable flat surface (a baking tray or chopping board works well).

5

Sprinkle a small amount of orange zest into each mould.

6

Now spoon the chocolate mixture on top until each mould is full.

7

Leave to set in the fridge for a few (3) hours before removing each chocolate from its mould and storing in a suitable airtight container.

8

It is best to eat these within 4 days of making them (not that they will last that long) as the chocolate can start to crystallise after then.

Vegan Dark Chocolate Chilli & Orange Flowers
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