Simple homemade chocolate recipes for Mother's Day
Mother's Day is approaching and it's the perfect day to make your Mum feel special. We have the perfect way to do just that. Try some of our beautiful home-made chocolate recipes. Select from Apricot & Hazelnut or Rose & Pistachio. These chocolates are thoughtful, sustainable and delicious!
APRICOT & HAZELNUT CHOCOLATE:
INGREDIENTS
1 Cup Cacao Butter
1/2 Cup Cacao Powder
1/3-1/2 Cup Maple Syrup
*you can increase up to 1/2 cup of Maple Syrup depending on desired sweetness
1 Tsp Vanilla Essence or 1 vanilla pod
5-6 Dried Apricots (chopped)
1-2 Tbsp Hazelnuts (chopped)
1 Cup Cacao Butter
1/2 Cup Cacao Powder
1/3-1/2 Cup Maple Syrup
*you can increase up to 1/2 cup of Maple Syrup depending on desired sweetness
1 Tsp Vanilla Essence or 1 vanilla pod
5-6 Dried Apricots (chopped)
1-2 Tbsp Hazelnuts (chopped)
METHOD
1. Line a rectangle tray with baking paper and set aside.
2. Bring 1-2 cups of water to the boil in a saucepan.
3. Place a bowl on top of the saucepan (double boiler system) and add the chopped Cacao Butter to the bowl.
4. Once completely melted, take the bowl off the heat and whisk in the Maple Syrup until fully combined, with no separation occurring.
5. Add the Cacao Powder and Vanilla Essence and whisk again, until you reach a smooth and creamy consistency.
6. Spoon 1 Tbsp of melted chocolate onto the baking tray to make a round disc shape, and continue doing so until all the mixture has been used. *You may need two trays
7. Gently place some Apricots & Hazelnuts onto each disc to decorate.
8. Place in the fridge to set for 1-2 hours.
9. Once set, serve and ENJOY.
1. Line a rectangle tray with baking paper and set aside.
2. Bring 1-2 cups of water to the boil in a saucepan.
3. Place a bowl on top of the saucepan (double boiler system) and add the chopped Cacao Butter to the bowl.
4. Once completely melted, take the bowl off the heat and whisk in the Maple Syrup until fully combined, with no separation occurring.
5. Add the Cacao Powder and Vanilla Essence and whisk again, until you reach a smooth and creamy consistency.
6. Spoon 1 Tbsp of melted chocolate onto the baking tray to make a round disc shape, and continue doing so until all the mixture has been used. *You may need two trays
7. Gently place some Apricots & Hazelnuts onto each disc to decorate.
8. Place in the fridge to set for 1-2 hours.
9. Once set, serve and ENJOY.
ROSE PETAL & PISTACHIO CHOCOLATE
INGREDIENTS
1 Cup Cacao Butter
1/2 Cup Cacao Powder
1/3-1/2 Cup Maple Syrup
*you can increase up to 1/2 cup of Maple Syrup depending on desired sweetness
1 Tsp Vanilla Essence or 1 vanilla pod
2-3 Tsp Rose Petals
1 Tbsp Pistachios
1 Cup Cacao Butter
1/2 Cup Cacao Powder
1/3-1/2 Cup Maple Syrup
*you can increase up to 1/2 cup of Maple Syrup depending on desired sweetness
1 Tsp Vanilla Essence or 1 vanilla pod
2-3 Tsp Rose Petals
1 Tbsp Pistachios
METHOD
1. Line a rectangle tray (15cm x 21cm) with baking paper and set aside.
2. Bring 1-2 cups of water to the boil in a saucepan.
3. Place a bowl on top of the saucepan (double boiler system) and add the chopped Cacao Butter to the bowl.
4. Once completely melted, take the bowl off the heat and whisk in the Maple Syrup until fully combined, with no separation occurring.
5. Add the Cacao Powder and Vanilla Essence and whisk again, until you reach a smooth and creamy consistency.
6. Pour the chocolate into the lined tray, then tap a few times to settle the chocolate evenly.
7. Gently sprinkle the Rose Petals and Pistachios over the chocolate.
8. Place in the fridge to set for 1-2 hours.
9. Once set, cut into shards and ENJOY.
1. Line a rectangle tray (15cm x 21cm) with baking paper and set aside.
2. Bring 1-2 cups of water to the boil in a saucepan.
3. Place a bowl on top of the saucepan (double boiler system) and add the chopped Cacao Butter to the bowl.
4. Once completely melted, take the bowl off the heat and whisk in the Maple Syrup until fully combined, with no separation occurring.
5. Add the Cacao Powder and Vanilla Essence and whisk again, until you reach a smooth and creamy consistency.
6. Pour the chocolate into the lined tray, then tap a few times to settle the chocolate evenly.
7. Gently sprinkle the Rose Petals and Pistachios over the chocolate.
8. Place in the fridge to set for 1-2 hours.
9. Once set, cut into shards and ENJOY.