This week the world celebrated CHOCOLATE DAY … a day when chocolate was first introduced to Europe in 1550!

I honestly think chocolate should be celebrated everyday, but to mark this special occasion I had no excuse but to make some raw dark chocolate, with a difference.

Changing up the recipe by using Cacao Paste (instead of Cacao Powder), Cacao Butter (instead of Coconut Oil) and Agave Syrup (instead of Honey) was an absolute winner! Result? Smooth, silky melt-in-your-mouth dark chocolate.

And when considering the flavour, I chose Chilli Citrus. A perfect combination for these cold wintery nights.

Method

• Slowly melt the Cacao Paste & Cacao Butter in a stainless steel bowl, over a bowl of hot water (make sure no water splashes in your mixture)
• Stir in the Agave Syrup.
• Add a pinch or two of dried chilli flakes (depending on how hot you like it) and 2 drops of Lemon Oil. Pour into mould of your choice. Best to use silicone ice-trays or moulds.
• Allow to set in the fridge or freezer.

Notes

See my other chocolate recipes using alternative ingredients.

Play with flavours. It’s endless. Add lavender, a spoon of nut butter, berries, nuts, superfoods, ground coffee beans, or peppermint oil to your basic chocolate mixture to create your very own special flavour.