Dark Chocolate LOVE Bites (Vegetarian/Gluten Free)
Try out this homemade chocolate recipe that melts in your mouth and puts a smile on your face. I don’t know about you, but I love knowing what I am eating and this recipe is made without any artificial ingredients that are often found in chocolates. The end result is super seductive and the rose petals add a twist of passion. Like all of my recipes, I encourage you to tweak to your taste!
12 oz chocolate (4 chocolate bars)
¼-1/2 Tsp Cinnamon
¼-½ Tsp Cardamom
1 Tsp Pink Himalayan salt
1-2 TBSP Organic edible dried rose petals
1-2 TBSP Toasted coconut
⅓ c Unsweetened coconut flakes
Try or substitute: Cacao nibs, raisons, almonds, Gogi berries to the bottom of the mold
Add salt, toasted coconut flakes and rose petals to each heart in the mold.
Put a bowl over barely simmering water. Click here to learn how to melt chocolate.
Break up chocolate and add to bowl.
When chocolate is nearly melted, add cinnamon, cardamom and coconut flakes. Stir.
Spoon melted chocolate into chocolate molds, and using a spatula, wipe excess from moulds.
Freeze for about 1-2 hours, then pop them out and eat right away, or move to refrigerator. Will keep up to a week refrigerated, and longer in the freezer.
A little more about Himalayan Salt: Pink Himalayan salt is chemically similar to table salt.
It contains up to 98 percent sodium chloride. The rest of the salt consists of trace minerals, such as potassium, magnesium, and calcium.
These give the salt its light pink tint. These minerals also explain why Himalayan salt tastes different from regular table salt.
CLICK HERE to see the heart mold I used. Wilton Easy-Flex Silicone Heart Mold, 24-Cavity for Ice Cubes, Gelatine, Baking and Candy
CLICK HERE to see the Endangered Species Fair Trade Dark Chocolate - 88% Cocoa I used.
CLICK HERE to Determine How Much Chocolate You Need To Make Molded Chocolate Candy