Treat someone special or to treat yourself to something pretty and delectable, these healthy pink rose chocolates are worth a try!
Pink Rose Chocolates [Vegan, Raw, Sugar-Free]
- 3 1/2-ounces raw cacao butter
- 1 1/2-ounces cashews
- 1 1/2-ounces xylitol
- 1-ounce raw plant-based protein powder
- 1 teaspoon beetroot juice
- 1 teaspoon rose water
Grind the cashew nuts and xylitol into a fine powder separately. Roughly chop the cacao butter or grate it.
Bring water to boil in a saucepan. Find a heatproof glass bowl which will sit easily over the mouth of the saucepan without the water touching its base. Add the cacao butter to this glass bowl.Then pass the powdered xylitol, powdered cashew nuts, and the protein powder through a sieve and over the cacao butter chips. The sieve ensures any clumps or bigger pieces of cashew are removed and your chocolate remains smooth.
Once the water is bubbling, reduce to simmer and carefully place the glass bowl on top of the saucepan. Do not mix or stir till 50% of the cacao butter has melted. Then switch off the heat and gently stir the mixture using the wooden spoon or spatula. The cacao butter will melt with the steam arising even though the heat is switched off.
Using a candy or meat thermometer make sure the temperature does not go beyond 107°F if you want to ensure this chocolate is completely raw. As a precaution as soon as the temperature hits 93°F remove it from the heat.
While the cacao butter is melting, extract the beetroot juice and keep it ready. Once you take the cacao butter mix off the heat, immediately add the beetroot juice. First, add a quarter spoon of the beetroot juice and check the color. If you want the chocolate to be more light pink then this is all the amount of beetroot juice you will need. If you want it a darker pink version then add the entire teaspoon of beetroot juice. If you want it redder, slowly add more beetroot juice.
Next, add the rose water and taste. If you want the rose flavor to be stronger then first add half a teaspoon of rose water and taste again. Keep adding a little more if you want a stronger rose flavor.
Mix in both the rose water and beetroot extract thoroughly and now start the tempering process. Keep stirring using the spatula to rapidly cool down. Ideally the bigger the bowl is, the faster it will cool down, so transfer to a big bowl to cool down rapidly. Keep stirring every few minutes and check the temperature every few minutes. You need to get the temperature down to 84°F or less.
This tempering process may take anywhere from 10 minutes to 25 minutes. It will slowly start thickening and get a glossy finish. Once it has reached to 84°F or below, pour into the rose shaped and heart shaped silicon molds.Place the mold on a tray or metal plate and bang the tray or plate firmly on the table top. Keep banging the tray for a few minutes. Make sure the chocolate does not pour out of the moulds. The point is to remove any air bubbles or air pockets in the chocolate. You will soon see tiny air bubbles coming to the surface.
Place the tray in the refrigerator for a few minutes. It should be set in 10 minutes but leave it for 30 minutes as a precaution. Once set peel the mould away. You will know if you have properly tempered the chocolate if the chocolate has contracted away from the sides of the mold and falls out easily. It will also be crisp, have a snap on breaking into two and a glossy sheen. If it too soft or sticks to the mould that means it has not tempered and you will need to melt it back and start the tempering process again.
You can store this in your fridge for a week and in your freezer for a couple of months. Serve it over your smoothie bowls, eat it as a dessert or melt it over your cake. The options are endless!