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Jewelled Turkish Raw Chocolate Slab

March 8, 2018

I first whipped this up for friends and family when I was in a bind for a dessert option and I just wanted something we could all pick at and enjoy together. Luckily that morning i had been to my local bulk whole food supplier, Naked Foods, and had plenty of beautiful ingredients to experiment with- inca berries, freeze dried berries, Australian macadamias, pistachios and walnuts, to name a few.

 

This slab is so rich and velvety because of the cacao butter I use. Every bite is a little explosion of crunch, sweetness, sourness all topped off with a chocolat-y hit. It takes just 5 minutes to prepare and it's a guaranteed winner. Just make sure you keep it in the freezer until 5 minutes before ready to serve. I hope you love it! Sx

 

Turkish Dinner Party Chocolate Slab (Makes 12-16 pieces)

 

Ingredients

  • 1/2 cup of cacao butter

  • 1/4 cup coconut oil

  • 1/2 cup of rice malt syrup or maple syrup

  • 1 tsp vanilla bean paste

  • 3 tsp rose water

  • 1 cup of cacao powder

  • 1/3 cup of walnuts, roughly chopped

  • 1/3 cup of macadamia nuts, roughly chopped

  • 1/3 cup of inca berries (or goji berries)

  • 1/3 cup dried mulberries (or dried blueberries/dried raspberries)​

 

Method

 

Line a cake tin or brownie tin or even a small dish with shallow sides with some parchment paper.

Melt the cacao butter, coconut oil and rice malt/maple syrup in a small saucepan until combined and liquified. Remove from the heat and transfer to a medium mixing bowl. Stir in the vanilla bean paste, rose water and raw cacao powder until a chocolate 'batter' is formed. It should be a runny liquid. Stir through half the nuts and berries (leaving the remainder for the top). 

 

Gently pour the mixture into the lined vessel and give it a tap so that it evens out across the base. You want it to be about 1/2 cm thick. Top the chocolate mixture with the remaining nuts and berries. Don't worry about being too delicate or particular. Just sprinkle them over. Pop in the fridge for at least an hour before  serving. 

 

When serving remove from the freezer about 10 minutes before and leave in the fridge. This takes the hard 'crack' out of the chocolate and allows it to become velvety and rich when serving. It's so good. Enjoy! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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