Homemade chocolate with almonds and edible flowers

Homemade chocolate with almonds and edible flowers

Total: 1 hr 20 min. | Active: 20 min.
vegan, lactose-free, gluten-free
Nutritional value / 100 g: 561 kcal
, Fat: 7 g
, Carbohydrate: 3 g
, Protein: 1 g


100 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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150 g cocoa butter
1 tbsp coconut oil
6 tbsp maple syrup
130 g cocoa powder, unsweetened
1 tsp cinnamon or ground ginger
1 ¼ tsp bourbon vanilla powder
1 pinch salt


1 handful almond or other nuts
1 tbsp dried flowers
a little coarse salt (as desired)
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How it's done

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Melt the cocoa butter and coconut oil in a bain-marie (heat very gently to prevent the chocolate from clumping together). This will take approx. 10 mins. Stir in the maple syrup and then the cocoa powder and remaining ingredients. Mix well to prevent clumps from forming. Taste and add a little more maple syrup if necessary. Pour the chocolate into a tray (e.g. brownie tray) lined with baking paper or cling film.


Sprinkle the topping over the melted chocolate, leave to cool.

Break into pieces to serve.


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