DIY handmade, hand wrapped vegan chocolate

by Bonnie Pockley

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Chocolate Wheels

Recipe:

Approximately 40 grams or a 2 x 2 inch segment of cocoa butter

1 1/2 heaped tablespoons of cacao or cocoa powder

1 1/2 heaped tablespoons of brown or coconut sugar

+ variables/ flavour options:

Chilli: I pinch cayenne pepper

Madeira and coffee: 1 tablespoon coffee + 1 1/2 tablespoons Madeira

Vanilla and lucuma: I tablespoon vanilla syrup + 1 teaspoon lucuma powder

Orange: 1 1/2 tablespoons (1-2 caps) Cointreau

Equipment: 

1 10 cm wide spring-fold cake tin or rubber cupcake mould

1 small saucepan

Waxed baking paper

Paper and pens to decorate

Coloured string

A Mathomat

Aluminium foil

Dried flowers

Method:

Cut out a circle of baking paper to fit the bottom of the spring fold tin. Place inside the tin across the base and set to one side. Melt cocoa butter in the saucepan. Mix in dry ingredients and flavour options and stir until mixture has a smooth consistency. Pour mixture into spring-fold tin and place in freezer to set (1-2 hours to be sure). Remove. Free from base and remove wax paper. Cut out a square of foil and wrap chocolate wheel. Decorate paper (in a circle) and cut out a large square around for extra wrapping coverage. Draw another little circle to use as a sticker over the folded wrapping at the back of the wheel. Cut out smaller circle with a wider circle circumference and glue to the back. Wrap with string and add a dried flower. Voila! You’re done. Perfect little heart-song gifts.

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