Luscious Raw Chocolate Recipes for Valentine’s Day

Valentine’s Day is all about love and chocolates so to help you share the love, here is a special recipe for CHOCalicious raw chocolates which can then be turned into a CHOCtastic chocolate and champagne fondue!

Simple Raw CHOC Recipe - Valentine Raw Chocolates

Ingredients

• 100g raw cacao butter
• 6 tbsp raw cacao powder
• 3-4tbsp Sweet Freedom or Agave Syrup
• 1 tsp vanilla extract (optional)
• Pinch of high quality sea salt (“Fleur de Sel” or “Maldon”)

*Makes around 16 CHOCs and use the leftover CHOC Mix for the Fondue

Valentine Heart Shapes Silicone Moulds This heart shaped mould makes 10 beautifully glossy chocolates. The ideal Valentine's Day gift! Price: £4.99 Add To Cart

Directions

• Melt the raw cacao butter in a bowl over a pan of water on a low heat
• Once melted add the raw cacao powder, salt and sweetener and mix well with a metal balloon whisk
• Taste the mix and add more sweetener if required and blend all the ingredients well (CHOC Mix should be smooth and runny)
• Take off the heat and spoon half of the mix into silicone moulds/ice cube trays (heart shaped ones for Valentine Heart CHOCs) or mini baking cups
• Leave to set in the freezer for 15-20 minutes of 2 hours in the fridge and enjoy with a glass of fizz or a CHOCtail!

CHOCTip – Pop half a hazelnut, walnut or small piece of dried fruit (crystallised ginger or dried cherries are lovely) into each mould/baking cup beforehand for fruit n’ nut CHOCs. You might even want to soak the dried fruit and/or nuts in brandy or whisky for a more decadent CHOC.

Raw Chocolate and Champagne Fondue

Ingredients

• 70g melted raw chocolate (remaining CHOC Mix or make the Simple Raw CHOC recipe again using 50g raw cacao butter, 3 tbsp raw cacao powder and sweetener to taste)
• 1/4 pint double cream
• 4tbsp champagne or brandy
• Chopped fresh seasonal fruit such asapples, bananas, grapes, kiwi, strawberries, raspberries
• Marshmallows and cubed sponge cake (optional)

Directions

• Place remaining bowl of CHOC Mix back over a pan of water and heat gently over a low heat to make the fondue.
• Mix well with a metal balloon whisk and add the champagne or brandy (the mix will now thicken)
• Add the double cream and mix well
• Transfer to a fondue set (with candle burning food heater and ensure a low heat so the CHOC Mix does not boil) or simply keep the pan under the bowl and use fondue forks or skewers and dip the fruit/marshmallows/cake in the warm chocolate mix.
• Enjoy with a glass of fizz or a CHOCtail!

*Ensure the fruit is dry before dipping! Liquid/water in the fruit can cause the warm chocolate mix to separate so dry all fruit on a paper towel before using.

CHOCcreative Tip: Coat some of the strawberries and raspberries in the CHOC Mix and leave to set in the fridge for around half an hour for chocolate covered fruit to enjoy later with more Champagne!

Back to the CHOCcreative Recipe Archive