Seductive Berry Delights

One word – decadent. Celebrate big or small wins with these decadent Seductive Berry Delights that smoothly melt in your mouth. The delectable dessert is yet another masterpiece of Iselin Amanda Stoylen from her recipe book, The Art of Chocolate Cookbook. Recreate this recipe or whip other tasty treats from her website.

Ingredients

INGREDIENTS:

1 1/3 cup fresh raspberries
1 tbsp maple syrup
3 tbsp chia seeds
1/8 tsp vanilla bean powder
2 drops of rose essential oil

For Dark Chocolate

150 grams melted dark chocolate, OR use the following recipe:
Classic Dark Chocolate Recipe
80 grams cacao paste (Tribal moon ceremonial grade cacao)
2 tbsp coconut oil
2 tbsp maple syrup or raw honey
1/8 tsp sea salt

Equipment: Three glass bowls, one small and two larger. You’ll also need a plate lined with your choice of baking paper or chocolate moulds.

Direction:

For the Dark Chocolate

Place the cacao in the smaller glass bowl.
Fill the larger glass bowl about 1/3 full with hot water, then place the smaller bowl in the water.
Stir with a spoon every now and then until the cacao is completely melted.
Remove the smaller bowl from the water when all the cacao has melted. Add the remaining ingredients and stir well. Pour into moulds or onto a plate lined with paper. Place in the fridge or freezer until solid.
Set aside 1 tbsp for later.

Raspberry Chocolate Recipe, Continued:

DIRECTIONS

Add 1 tbsp melted chocolate into each of your moulds (these should be small, bite-sized moulds). Spread the chocolate evenly around the moulds. Make sure you cover all the sides of the moulds. Place the moulds in the freezer to set.
Add raspberries, maple syrup, chia seeds, rose essential oil and vanilla to a bowl. Use a fork to thoroughly mash the berries and mix everything well together.
Fill the chocolate-covered moulds about 3/4 complete with the raspberry filling.
Pour the rest of the chocolate on the moulds. Place your chocolates back in the freezer until solid.
Enjoy this decadent treat any time of the day! These chocolates will last for 10 days in the fridge.

IMPORTANT CACAO PREPARATION NOTES:

Depending on what type of recipe you are creating, we always try and prepare cacao in the easiest possible way with the greatest amount of care. So here are a few helpful hints on how to do that.

If you need the cacao in more of a powder-type form for your recipe, just blitz larger chunks of Tribal Moon Cacao in a Nutri-Bullet, Thermomix, or Food Processor for 10 seconds. Then it is all ready to go without needing to chop or grate it. Easy. 😊
If you need to turn your cacao into more of a liquid type of consistency, simply pour boiling water into a pot with the cacao and stir over heat until it melts. NEVER LEAVE THE CACAO as it begins to get hot. If it starts to steam, that is as hot as you want to get. Try to NEVER RAISE the temperature of the cacao above 87 Degrees Celsius as it will lose some of its medicinal qualities.
Have fun