Chocolate and raspberry surprise

Books and chocolate make life bearable.

Today was an important day for us. Today a huge burden, the reason for many headaches and grey hairs, was lifted from our shoulders. All the excitement got us in the mood to make experiment with something sweet. And what could possibly ever be better than good ol’ chocolate?!

At a quick glance, the pretty little thing above looks like a muffin shaped chocolate with two raspberries on top.
Which it is. Nothing experimental about that. But we’ll share a little secret with you – there’s a surprise inside! That’s right. A surpriiise! We took a sharp small knife and gently ‘poked’ the top of the chocolate until it cracked. Our mouths began to water at once at the sight of a soft raspberry vanilla filling.

And gobble it we shall!

For the chocolate we used:

40 gr cocoa butter
1 TBSP coconut oil 
3 TBSP raw cocoa powder (unsweetened)
1 TBSP raw honey 
1/4 tsp cinnamon (we like our chocolate dark)
pinch of nutmeg and chili (we like a bit of a kick)

For the filling we used:

1/4 cup of raspberries (frozen) 
1/2 TBSP raw honey (or to taste)
1 TBSP lemon juice 
a drop of vanilla extract
1 tsp chia seeds

We began by melting the cocoa butter, coconut oil and honey in a bowl over a hot pot of water. Once melted, we added the cocoa powder. We then added the spices. We took it off the heat and placed it in ice water for 1 minute, stirring. We took it out of the water and continued to stir the chocolate, slowly, for about 5 minutes, until it began to thicken. We more or less tempered the chocolate.

Once it reached the desired consistency, we poured about 2 TBSP in the chosen cake pan (we used a muffin pan) and tipped it so that the chocolate would coat the sides of the pan. We tipped it several times to get a thick enough layer of chocolate on the sides. We then placed it in the fridge and moved on to the filling.

We added all the ingredients, except the chia seeds, to a powerful blender and pulsed for few seconds. We took it out and mixed in the chia seeds with a spoon. Once the chocolate in the fridge hardened, we added the filling and placed it in the freezer for about 10 minutes. When ready, we added some more chocolate on top, to cover the filling, and placed everything in the fridge. In more or less half an hour it should be ready to be gone!

This makes 2 servings.

C.

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