Raw Chocolate Easter Eggs

Easter Eggs by the raw Chocolate Company

We've teamed up with Leitchy from leitchycreates to bring you these two eggsellent chocolate recipes:

  • Cinnamon and Maple
  • Peanut Butter Cup

You can obviously use any chocolate mould that takes your fancy, but as Easter is around the corner, get yourself some silicone egg moulds (available in cookshops/supermarkets and on Amazon)

To get the professional snap of chocolate you'll need a digital sugar thermometer too. Don't worry if you don't have one, you can skip that part and melt all the choc ingredients in a glass bowl over a pan of water, they will taste just the same! Also, keep them in the fridge as they will melt at room temperature.

Here we go:

CINNAMON AND MAPLE EASTER EGGS

 

INGREDIENTS – MAKES 10 CHOCOLATES

Filling –

​25g smooth cashew butter

1 tbsp cinnamon

35g melted cacao butter

50g maple syrup

Chocolate –

60g powdered coconut sugar

60g cacao powder 

10g lucuma

90g cacao butter shavings 

 

METHOD

​Mix the first set of ingredients together in a small bowl until smooth and silky.

Put to one side.

Either follow method discussed in the intro or –

​Pop the second set of ingredients in a high speed high speed blender with a tamper stick.

Blend at a high speed until liquid. Keep stopping and scraping down the ingredients that have travelled up the sides.

Keep checking the temperature to make sure it doesn't go over 41 degrees.

Once 41 degrees is reached and the mixture is liquid and combined with no lumps, pour into a bowl and stir until 31 degrees.

​Pour half the chocolate mix into the moulds. Top with a heaped tsp of the cashew mix. Then pour over the remaining chocolate.

​Pop in the fridge for 20 minutes – or until set.

Remove from the moulds.

Get your gobble on!

Keep in an airtight container! If there's any left..

 

PEANUT BUTTER CUP STYLE CHOCOLATE EGGS

INGREDIENTS – MAKES 10 CHOCOLATE EGGS

Chocolate –

​90g cacao butter 

60g powdered coconut sugar 

50g raw cacao powder 

10g lucuma 

Filling –

50g crunchy peanut butter

5g lucuma 

5g date syrup

METHOD

​To make the filling –

​Mix everything together in a bowl until combined. Roll the mix into 10 balls and then flatten slightly with your fingers.

Either follow method discussed in the intro or –

​Pop the first set of ingredients into a high speed blender with a tamper stick.

Blend at a high speed until liquid. Keep stopping and scraping down the ingredients that have travelled up the sides.

Keep checking the temperature to make sure it doesn't go over 41 degrees.

Once 41 degrees iss reached and the mixture is liquid and combined with no lumps, pour into a bowl and stir until 31 degrees.

​Pour half the chocolate mix into the moulds. Top with the peanut filling balls. Then pour over the remaining chocolate.

​Pop in the fridge to set for 20 minutes.

Remove from the moulds and pop in an airtight box.

Enjoy!

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