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Atelier Ea
Sweets

Cayenne Cranberry Chocolates

Mikkel and I are not married, and we’re not really planning to be so any time soon. We’ve been joking that it’s because we’re both law graduates and if you look at marriage through your law glasses it comes down to a simple contract, based on religion and ancient cultures. Romantic, right?! Of course, we know that people who get married think about it as everything but a contract, and we love that so many of our friends are getting married these years! It’s always such beautiful ceremonies and awesome parties full of love and laughs. And it’s not that we’re not into love; we love love! We just don’t feel we have to formally “prove” to ourselves and everyone else that we love each other. Our love is present each day. It’s in the way we look each other in the eyes; It’s in the way Mikkel teases me and laughs at my terrible jokes (I have a bad habit of forgetting the point halfway, but I always try to tell the joke anyway); It’s right there in our baby boy, August (and he’s almost 7 kg now, so that’s a lot of love)!

So why all this talk about marriage? We just got to talk about it this Valentines Day, when I made these chocolates. We’ve been making them quite a few times during the past year as I bought a big batch of cocoa butter online a while ago. And since they are really good we thought it would be rude not to share the recipe with you guys.

It may seem a little scary to make your own chocolates. But fear not; This recipe does not involve any tempering or fancy business. All you need is cocoa butter, cocoa powder, coconut sugar, and you’re good to go. Look for cocoa butter in health food stores or buy it online. We’ve added cranberries and cayenne pepper to this batch, but feel free to try other variations as well. Almonds and sea salt is definitely a winner in our family, too.

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Cayenne Cranberry Chocolates

(Makes 12 pieces / 150 ml of chocolates)

80 g cocoa butter
55 g raw cocoa powder (unsweetened)
55 g coconut sugar
25 g dried cranberries
ΒΌ tsp cayenne pepper

  1. Run the coconut sugar in a small food processor or crush it in a mortar until it is powdered.*
  2. Melt cocoa powder butter over a water bath.
  3. Combine all the ingredients in a bowl and whisk until well combined.
  4. Pour the chocolate over a chocolate mold (we used a silicone mold) and place in the fridge for 1-2 hours until set.
  5. Store the chocolates in the fridge.

*It’s possible to make the chocolate without powdering the coconut sugar, but the consistency of the chocolate will be a bit grainy.

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2 Comments

  • Reply
    kelly keeney
    29. April 2017 at 21:44

    I don’t really understand… melt cocoa powder? Did you mean melt the cocoa butter with the cocoa powder?

    • Reply
      Blueberrytales
      3. May 2017 at 12:23

      Hi Kelly,

      You’re right – that doesn’t make any sense. You need to melt the cocoa butter before you add in the rest of the ingredients. I’ve just updated the recipe.

      Happy baking!

      xo Camilla

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