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Rose Petal Chocolate | Christmas | Jules Galloway

Rose Petal Chocolate

  • Author: Jules Galloway

Scale

Ingredients

  • 125g cacao butter, chopped into small pieces
  • 3 tbsp maple syrup
  • 3 1/2 tbsp raw cacao powder
  • 1 tbsp dried rose petals

Instructions

Method 1: Raw Chocolate

  1. In a double boiler over a very low heat, warm your cacao butter gently until melted, being careful not to heat it above 46°C.
  2. Add the maple syrup and cacao powder and which until smooth.
  3. Take off the heat and pour onto a tray that’s been lined with baking paper.
  4. Wait a few minutes for it to cool slightly, and then sprinkle with rose petals.
  5. Refrigerate until set, and then break into bite-sized chunks.

Method 2: Tempered Chocolate. 

  1. In a double boiler over a very low heat, warm your cacao butter gently until melted.
  2. Add the maple syrup and cacao powder, and heat to exactly 49°C.
  3. Take off the heat and whisk briskly until the mixture cools to 27°C.
  4. Pop it back on the heat and take it up to 32°C, but NO HIGHER.
  5. Take off the heat and pour onto a tray that’s been lined with baking paper.
  6. Wait a few minutes for it to cool slightly, and then sprinkle with rose petals.
  7. Refrigerate until set, and then break into bite-sized chunks.