How to make
The thing is, I melted cooking chocolate in a water bath (mine is with sugar, but there are sugar free ones) 0.250 for this portion + 4 tsp. of coconut oil (so that when it hardens and and you cut it, it doesn't break) and 1 tbsp. of honey.
It is poured onto a baking mold covered with baking paper (I used my bread pan) and the pistachios, rose petals and dried blueberries are sprinkled on top while the cocoa mass is warm and in liquid form, so that they can stick to it (it hardens relatively quickly, so prepare your products in advance). You can slightly press down some of them, if necessary.
Finally, I sprinkled delicately with Maldon salt. I have read that the salty taste enhances the sweet taste.
Finally, I put the vegan dessert in the freezer for no more than half an hour. After that it can be stored in the refrigerator (I wrap it first in baking paper and then cling film on top).
The good news here is that each product is replaceable or may not be added to your chocolate at all. You can add some of them to the chocolate and also there are thousands of other options of what you can add.
For people who want to prepare the cocoa mass themselves, they need cocoa butter and cocoa powder.
Good luck, greetings and enjoy this homemade vegan chocolate!
Check out how to make keto chocolate or homemade chocolate spread.
