Course: Dessert
Cuisine: English
Prep time: 5 minutes
Cook time: 5 minutes
Chilling time: 3 hours
Servings: 15 chocolates
You will need: Silicone moulds***
Ingredients
OPTION 1 – COCONUT OIL
Coconut Oil gives a creamier texture and tends to melt more
easily in warmer weather if left at room temp. Cheapest option
and easy to prepare.
100 g coconut oil
25 g raw cacao powder
1.5 TBSP xylitol – powdered xylitol ground to a powder in a
coffee grinder
2 tsp orange zest
1 pinch chilli powder
OPTION 2 – 100% DARK CHOCOLATE
100% dark chocolate is becoming more widely available in supermarkets and shops. This recipe is mid-price, of
the three options, is easy to prepare and gives a nice, hard consistency for finished chocolates.
100 g 100% dark chocolate
1.5 TBSP xylitol – powdered xylitol ground to a powder in a coffee grinder
2 tsp orange zest
1 pinch chilli powder
OPTION 3
Cacao Butter is more expensive and harder to source (health shop or buy online) but can be kept in the freezer
and melted down as needed. Best bought in button-sized pieces for ease of using the quantity needed. Gives
a harder consistency than coconut oil for the chocolates once prepared.
100 g cacao butter
25 g dark cocoa powder
1.5 TBSP xylitol – powdered xylitol ground to a powder in a coffee grinder
2 tsp orange zest
1 pinch chilli powder
Instructions
1. For all options, begin by melting the Coconut Oil / Dark Chocolate / Cacao Butter 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 coconut oil / dark chocolate / cacao butter has melted, remove the bowl from the pan and turn
off the heat. Place the bowl on a heat proof surface and stir in the raw cacao or dark cocoa powder (NB:
you do not need to add chocolate to the 100% dark chocolate option).
3. Next, 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 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.
Author Notes:
After a life-changing medical experience, Joanne Wood decided to have a complete overhaul of
her diet and now shares her experiences and recipes on her popular blog and Instagram account
thebalancedkitchen.co.uk @the_balanced_kitchen
