Ingredients
Method
Make the filling
- Measure the filling ingredients into a small bowl that can hold 2 cups.
- Pack coconut butter into a 1/4 cup.
- Add to the bowl along with all the powders.
- Use a small spatula/scraper to mix this well.
- Add the maple syrup and the 1 drop of rose oil.
- Mix thoroughly until a thick, smooth paste forms.
Prepare the chocolate
Place a small saucepan on low and heat up the cocoa butter, about 3-4 minutes.- Remove from heat and add the remaining ingredients for the chocolate.
Use a spatula to mix and scrape down the sides.
Make the bars
- Take a small baking sheet pan or Pyrex dish and line with parchment paper. It shouldn't be bigger than 8 X 8 inches or equivalent. Larger pans will make very thin bars, a smaller container will make a thicker bar.
- Pour half of the chocolate into a uniform layer, using a spatula to make smooth.
- Place in the fridge or freezer until this layer is hard.
- Once hard, use a smooth spatula to spread the maqui rose filling in the center of the chocolate leaving a 1/2 border of chocolate.
- Make it a smooth layer. Pour the remaining chocolate on top and use the spatula to smooth.
- Sprinkle with rose petals!
Special Tips!
- Coconut Butter - You can make your own by using a food processor to break down dried coconut strips.
- Maqui Powder - You can also try acai powder, pitaya powder, pomegranate powder, raspberry powder!
- Rose Essential Oil - Get organic! Use only 1 drop if you want a more subtle rose flavor and no more than 3 drops.
- Rose Petal Powder - Take organic dried rose petals and using a clean coffee grinder for spices, process them until a powder forms. Make sure your grinder is clean (no chilies etc). Or you can be a badass and grind your own powder in a mortar and with a pestle.