Berries and chocolate combine in this zesty chocolate. At Pana Chocolate, we love teaming tart fruit with our rich, raw chocolate, and these Raspberry Ripe bites get the balance just right. Using frozen raspberries, zingy orange zest for a hit of citrus and coconut for added texture, the mix is a winner for chocolate fifilling and as an accompaniment to your raw desserts.
Makes: 14 bites
Time: 25 minutes preparation, plus 2 hours setting time
Equipment: chocolate moulds (or similar)
What You’ll Need:
- 50 ml (13⁄4 fl oz) coconut cream
- 3 teaspoons coconut oil
- 3 teaspoons rice malt syrup
- 45g (11⁄2 oz/1⁄2 cup) desiccated coconut
- zest of 1⁄2 orange
- 20 g (3⁄4 oz) frozen raspberries
- 2–3 45 g (11⁄2 oz) bars of Pana Chocolate Raw Cacao
What To Do:
- Combine all ingredients except the raspberries in a small bowl, and mix together thoroughly. Crumble the raspberries over the mixture and fold through gently.
- Spoon the mixture into lined chocolate moulds. Close the moulds with chocolate, then set in the fridge for at least 2 hours. Once set, knock the chocolates out of the moulds.
Note: See pages 25–26 for step-by-step instructions on making individual chocolates. If you would prefer to roll the mixture into balls, place it in the fridge to set a little first. Once the mixture is chilled, roll it into balls and place them in the freezer. Once frozen, drop the balls into melted chocolate and roll around to coat. Once coated, use a fork to pick up each ball. Tap the fork on the side of the bowl to remove excess chocolate. Place the balls on a tray lined with baking paper, then refrigerate until set.
Pana Chocolate, The Recipes by Pana Barnounis (Hardie Grant, £16.99 ) Photography © Armelle Habib