How to make
The cooking chocolate is broken into small pieces and melted gently using a double boiler. A heatproof bowl is placed over a saucepan with simmering water, ensuring that the bottom of the bowl does not touch the water.
Once the chocolate begins to melt, the coconut oil is added. The oil helps create a smoother texture and prevents the chocolate from becoming too brittle once it hardens.
The mixture is stirred continuously until the chocolate and coconut oil are completely melted and smooth. The honey is then added and mixed in thoroughly.
The melted chocolate mixture is poured into a container lined with parchment paper. A loaf pan works very well for shaping the chocolate.
While the chocolate is still warm and liquid, the pistachios, dried blueberries and rose petals are sprinkled over the surface. Because the chocolate begins to set fairly quickly, it is best to prepare the toppings in advance.
Some of the toppings can be pressed lightly into the chocolate so they adhere well.
Finally, the surface is lightly sprinkled with Maldon salt. The delicate flakes of salt enhance the sweetness of the chocolate and add a subtle contrast in flavor.
The vegan dessert is placed in the freezer for about 30 minutes, just until the chocolate firms up. After that, it can be stored in the refrigerator.
For storage, the chocolate can be wrapped in parchment paper and then covered with plastic wrap to keep it fresh.
One of the best things about this recipe is its flexibility. Any of the ingredients can be replaced or omitted depending on your taste. You can also mix some of the toppings directly into the chocolate mixture before pouring it into the mold.
For those who prefer to make the chocolate base from scratch, the chocolate can also be prepared using cocoa butter and ground cocoa.
Enjoy this elegant homemade vegan chocolate as a beautiful dessert or a handmade edible gift.
Make sure to try our delicious keto chocolate recipe as well. Don’t miss our popular homemade chocolate spread.
