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

Ingredients

100 g

Hint:


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:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Chocolate

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

Topping

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

Chocolate

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.

Topping

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

Break into pieces to serve.

How-tos

Melting chocolate over a water bath I Tips for making a sweet topping I FOOBY

Melting chocolate over a water bath I Tips for making a sweet topping I FOOBY

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