Natasha Corrett’s raw chocolate is not only gorgeous, but full of nutritious ingredients too
• 100g raw cacao butter
• 25g raw cacao powder
• 4 tbsp coconut blossom nectar (or agave syrup)
• 1/4 tsp rose water
• 25g almonds
• 12g pistachios
• Pinch of Himalayan pink salt
• Dried rose petals to garnish
1 Melt the raw cacao butter in a bowl over a pan of simmering water.
2 Once melted, leave to cool for about 5 minutes before mixing through the raw cacao powder with a spoon.
3 Once fully incorporated, add the coconut blossom nectar (or agave) and rose water and whisk into the chocolate so that the syrup doesn’t just sink to the bottom of the bowl.
4 Line either a tin or plate with sides (I used a 7inch long by 3inch wide loaf tin) with baking paper and pour the chocolate in.
5 Roughly cut up the almonds and pistachios and randomly drop them into the chocolate. Put the tin/plate into the freezer for 10 minutes then pull out and sprinkle a few more of the nuts onto the top with the rose petals and a sprinkling of pink salt. Then put back into the freezer for 1 hour or until set.
6 Keep in the freezer or fridge until its ready to be eaten. Enjoy!
Recipe courtesy of Sensational Chocolate by Paul A. Young, photography by Lisa Linder, published by Clearview Books, London in association with the Children’s Air Ambulance service. ISBN: 978-1908344-337 £20.