Raw chocolate yacon & hazelnuts

Posted on9 Months ago by 423

Raw crunchy chocolate with hazelnuts, nibs & yacon syrup

Recipe by Marie Rousset, Community manager & vegan cheffe.

Resting time : 2 hours

For 15 chocolates squares or 2 chocolate bars

STEP 1 : INGREDIENTS

All the products in orange are available in our e-shop through the «Related products » section at the bottom of this page.

  • 250 g of raw cocoa paste(100% criollo variety)
  • 25g of raw cocoa butter
  • 5 tbsp. of Yacon syrup, coconut syrup or sugar
  • 1 cup of Raw cocoa nibs
  • Whole or crushed hazelnuts (raw or toasted if you prefer)

STEP 2: RECIPE

Put the raw cocoa paste & butter to melt in a bain-marie, once you get a smooth texture, add the syrup of your choice, yacon syrup has a lowest IG - 40/100 and finally hazelnuts - instead you can throw some aguyamanto (inka) berries for example.

Stir well so that every hazelnuts are covered and add the raw cocoa nibs.

Pour into molds (ice cubs trays ) or over a tray and let it get colder at room temperature for 30 minutes, then place them in the fridge for 2h approximatively.

Try to modify the recipe as you wish, with ingredients you love : such as shredded coconut, puffed rice, goji berries ...!

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