Gloriously guilt-free rosewater, macadamia nut and berry chocolate

Ten months ago I had a serious Lindt chocolate addiction - right up until I kicked my half-a-block-a-day habit and went cold turkey as part of a healthy eating overhaul.

But then I discovered something wonderful. Chocolate is actually good for you, amazingly so. I’m not talking about the stuff you buy in the supermarket – that is often high in refined sugar and has had the nutrients processed out of it. I’m talking dark chocolate made from raw, organic cacao. This stuff is magic for you – it’s full of flavonoids (aka antioxidants) that help fight the effects of ageing and disease. 

Cacao butter and cacao powder

Cacao also helps:

• regulate blood pressure
• reduce cholesterol
• boost the immune system
• give you strong nails and shiny hair
• make you happy, and
• relieve stress, thanks to its high magnesium content.

Chocolate is naturally bitter, so if you’re used to the milk chocolate variety, take the time to adjust to progressively darker chocolate and you’ll come to appreciate the true flavours. Lindt makes fantastic dark chocolates with 70%, 85% and even 90% cocoa that will help in the transition.

When making your own chocolate, the key is to use raw cacao, rather than cocoa, which has had almost all the nutrients destroyed during the refining process. I also use the cacao butter, which comes from the same beans as cacao powder, but coconut oil will work too. Whichever you use, make sure to melt it low and slow, as high temperatures will remove some of the health benefits.

Try to keep the sugar dosage to a minimum, and use a less refined alternative to the white stuff such as rice malt syrup or coconut sugar, or a natural sugar alternative like xylitol. Each lends its own flavour and texture so experiment to find your sweetener of choice. I use 2-3 tablespoons rice malt syrup in my peppermint chocolate (based on this recipe) but only a tablespoon of syrup in the below recipe because the dried fruit has its own sweetness.

Dried cranberries, raw macadamia nuts and goji berries

This recipe uses macadamia nuts, cranberries and goji berries but have fun and experiment with your own fruit and nut combos. Try to use dried fruit that is doesn’t have sugar and vegetable oil listed in the ingredients. The few drops of rosewater are optional but add a wonderful dimension to the chocolate. I also finish my chocolate with a sprinkling of dried rose petals once it is semi-set – this is definitely optional and strictly just to make it look pretty :)

Raw chocolate with rosewater, macadamia nuts and berries

1 cup of grated or roughly chopped cacao butter

1 tbs rice malt syrup

½ cup raw organic cacao powder

2 tbs each macadamia nuts, goji berries and dried cranberries

1/8 tsp rosewater

1 tray – I use a silicon loaf tin

Put the fruit and nuts in a small bowl. Sprinkle the rosewater over the top, stir in and leave to absorb the flavours for five minutes. Scatter the fruit and nuts evenly over the tray.

Place a small saucepan on the stove over the lowest possible heat. Add a cup of water to the saucepan and put a glass or metal bowl over the top – the bowl should not touch the water. Add the cacao butter and melt gradually, stirring regularly. Don’t let the water underneath simmer – turn the heat off if you need to as the residual steam will be enough to melt the butter.

Once the butter has melted, remove it from the heat, add the syrup and whisk well for a couple of minutes to blend it in. Gradually whisk in the cacao powder, ensuring there are no lumps. When you’ve got a lovely silky liquid chocolate, pour it gently into the tray, coating the fruit and nuts. Leave the chocolate to set on the bench or in the fridge if you’re in a hurry. When it is solid, break it into pieces and enjoy.

Raw chocolate has a low melting temperature so, during the warmer months, store it in the fridge in an air-tight container.