Spiced chocolate chai

Spiced chocolate chai

By
From
Pana Chocolate, The Recipes
Makes
35 small chocolates
Prep
25 mins
Photographer
Armelle Habib, Chris Middleton

Nothing beats a good chai on a cool day, so we played around with our favourite organic spices until we perfected our very own spiced chocolate chai filling. It’s like your favourite chai latte has been poured inside your favourite raw chocolate – a match made in heaven.

Ingredients

Quantity Ingredient
230g maple syrup
130g cashews, soaked
100g cacao butter
2 tablespoons cacao powder
2 drops ginger essential oil
1 drop clove essential oil
5 drops cinnamon essential oil
1 drop cardamom essential oil
2-3 x 45g bars of pana chocolate raw cacao

Equipment

Quantity Ingredient
high-speed blender
piping bag
chocolate moulds, (or similar)

Method

  1. Blend the maple syrup, cashews, cacao butter and cacao powder in a high-speed blender until smooth.
  2. Add all the essential oils to the mixture and blend until combined.
  3. Refrigerate the mixture until it is firm enough to pipe into a lined chocolate mould.
  4. Transfer the mixture into a piping bag and pipe a small amount into each lined chocolate mould.
  5. Close the moulds with chocolate and set in the fridge for at least 2 hours. Once set, knock the chocolates out of the moulds.

Note

  • See the Techniques chapter for step-by-step instructions on making individual chocolates.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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