As you’ll know from my recent raw choc recipes (see here and here) I’ve been having loads of fun playing around with my raw choc and raw white choc recipes, and my collection of freeze-dried fruit powders. The results were awesome!

The fruit powders work brilliantly with both the dark and white raw choc and they add an amazing tartness and freshness to the chocs. They also make the white chocs look very pretty 🙂 (I get my fruit powders online from here)

You can make solid chocs of one flavour or you can use the flavoured white chocolate to add colour and patterns to dark chocs. They come out looking amazing! If you are very clever (and more patient than I am 😉 ) you can add different colours to different parts of your mould to highlight certain details 🙂 The world is your chocolate box! Warning though – if you’re anything like me your entire kitchen will be covered in raw choc when you’re done! Is it wrong that I considered licking it up to clean it….. (don’t judge me 😉 )

Now I couldn’t decide which of my freeze-dried fruit powders to use so I used them all (separately!). I think my favourite were raspberry, passion fruit and cranberry – I love the tartness of them 🙂

So all you need for the dark chocs is:

1 cup Cacao butter (melted)

1 cup Raw Cocoa powder

1/3 Cup Maple syrup (or other liquid sweetener)

Freeze-dried fruit powder of your choice – approx 1 tsp – adjust to taste

For the white choc you need:

1/4 cup melted Cacao butter

1 tbsp Cashew butter

1 tsp dry dairy-free milk powder – rice, coconut or soya milk powder (This is optional but it makes the chocolate creamier so is worth it if you can find it)

1 tbsp unrefined raw Icing sugar (adjust to taste)

1/4 tsp Vanilla extract

Freeze-dried fruit powder of your choice – approx 1 tsp – adjust to taste

The method is the same for both – melt the cacao butter and then stir in all the other ingredients. Mix well.

Now for the fun! and mess…. You can do whatever you like! I made a load of small quantities of chocolate of various flavours. Then I filled some moulds full of that flavour which worked well.   Then I had some fun….. either carefully dribbling one flavour in to the mould or liberally splashing it around to create a beautiful marble effect. Splash one flavour at a time, then pop in the fridge to set before doing the next.

Place in the fridge between each one until you’re finished. Allow to set properly in the fridge and store in there until you want to eat them!