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DARK CHOCOLATE CHILLI ORANGE FLOWERS

INGREDIENTS (makes 15 chocolates)

100g coconut oil (or 100g of 100% dark chocolate or 100g cacao butter and 25g dark cocoa powder) 25g raw cacao powder 1½tbsp xylitol – powdered xylitol ground to a powder in a coffee grinder 2tsp orange zest A pinch chilli powder

METHOD

1. Begin by melting the coconut oil (or the dark chocolate or cacao butter) in a bain-marie – place a bowl over the top of a pan which has two inches of water in it. Heat the water over a medium heat until the ingredients have melted, stirring continuously. Do not allow the bowl to touch the water.

2. Once melted, remove the bowl from the pan and turn off the heat. Place the bowl on a heat-proof surface and stir in the raw cacao or dark cocoa powder (NB: you do not need to add chocolate to the 100% dark chocolate option).

3. Next, add the powdered xylitol and a pinch of chilli powder and stir until combined.

4. Place the chocolate silicon mould on to a moveable flat surface (a baking tray or chopping board works well).

5. Sprinkle a small amount of orange zest into each mould. Now spoon the chocolate mixture on top until each mould is full.

6. Leave to set in the fridge for a few hours before removing each chocolate from its mould and storing in a suitable airtight container.

7. It is best to eat these within four days of making them (not that they will last that long) as the chocolate can start to crystallise after then.