Ode To Cacao ~ Valentine Raspberry Rose Chocolates

A Recipe Inspired by Gourmet Chocolatier, Zen and Bunni

My love for raw cacao is so deep I cannot begin to express my devotion. Cacao lifts my spirit, fills my heart, makes me feel boundless love, gives a bounce to my step, nourishes me with antioxidants, can lower my blood pressure, and grows from the trunks of a sacred tree in the evergreen family. It is very high in magnesium and so much better for you when eaten unprocessed. Along with roses, cacao is my most favorite high vibrational super food. So for all my beloveds I wanted to create a rose chocolate to celebrate the day of hearts. To be honest, I was a bit intimidated to make chocolates especially since there are so many incredible cacao masters out there. My dear friends Zen and Bunni  have a store front in Venice, with walls that are actually molded from the sacred cacao. Despite my apprehension, I decided to venture into the uncharted terrain of chocolate making. Lo and behold, it was actually a joyous experience and I was able to use the beautiful pink and red roses and raspberries to the mix. What was crucial to the end result was the heart shaped molds and using beautiful creamy cacao butter. Recipe below.

For more all-natural and organic recipes, see The Local Rose.

 

 

 

Ingredients:
6 Tablespoons Raw cacao Butter
6 Tablespoons (or more if you prefer) Cacao powder
2 -3 Tablespoons Coconut sugar (you can also use raw honey or agave syrup
1 pinch sea salt
Dried rose buds
Raspberries

Heart Shaped Silicone Mold
Sauce pan
Directions:
Melt the cacao butter in a double boiler or use an oven proof bowl in a sauce pot with boiling water.
Once melted add the cacao powder, whisking it in gently to the butter.
Lower heat or turn off and gradually add the sweetener of your choice and the sea salt.
Now gently pour or spoon into molds.
Add the toppings.
Place in the freezer for 20 to 30 minutes.

Viola!