It's hard not to run into chocolate at every corner you turn during January and February and I'll gladly admit that I welcome that kind of decadence at any time. There's much to love about this recipe; the passion lies in the addition of maca (can easily be removed if serving to children and pregnant women), the beauty is from the rose petal toppings and lastly, but not least, it's made of dark chocolate, my absolute favorite. Enjoy this very indulging, very romantic recipe on your own or with a loved one.
RECIPE
* 1 cup squares or 200 grams of dark 72% chocolate
* 1/4 cup dairy-free creamer
* 1 teaspoon raw maca powder (this is an aphrodisiac - omit if serving to children or pregnant women)
* 1/4 cup coconut butter or oil
* Roughly 1/2 cup rose tea petals
* Double boiler or a small pot with bowl
* Steamer
* Rectangular dish or pan
* Parchment paper
Line a pan or any rectangular dish (does not have to be oven proof) with parchment paper and set aside.
First, set the double boiler or pot with water and a bowl, stacked over medium low heat, and prepare to melt some chocolate. Add all the chocolate pieces along with the creamer and coconut oil all together while ingredients are still room temperature, then turn on the heat to allow to melt. Mix gently with a whisk to incorporate all the ingredients well. Once the consistency is smooth and glossy, turn off the heat. Add in the raw maca powder and stir in to mix in well.
Pour the melted chocolate mixture into the pan and smooth top. Tap the pan on a tabletop to press down and allow the chocolate to get into all the air pockets. Set aside.
On a steamer, place a handful of dried roses and cover to allow to steam. This will help the petals separate better from the buds. (this is an optional step, but it helps to keep the petals intact for a nicer touch. Otherwise they may break and crumble more easily as you try to remove them from the green buds.) Remove the petals and separate the greed buds away and discard.
Take the pan with the still melted chocolate and sprinkle the rose petals right on top. With a knife or spoon, dab some of the petals right into the chocolate to let the sink into the chocolate layer. Take some additional rose petals and sprinkle them on top of this chocolate bar. Place in the refrigerator to set for about 1 hour. Or the freezer for an even quicker set time, about 15 minutes.
Once set, pull the parchment paper to remove the chocolate bar. Place on a flat surface and slice into smaller pieces. I liked making long triangles out of mine, but you can cut squares, rectangles or even leave as one whole piece which you can break into pieces once ready to enjoy.
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