Writer and expert2 years ago

Servings: 4 chocolate bars
Prep Time: 20 minutes + cooling time 1-2 hours

Chocolate with BENEFITS. 100% chocolate done differently with Mountain Bee Pollen. A vibrant & nourishing blend from one of the most bio-diverse areas in the world. Delicious and nutritious, delivering just the right balance of sweetness for your pleasure.

Ingredients

270 g 100% cacao chocolate bar (65g each)
20 g of BONRAW Silver Birch Icing (optional)
1 tbsp of Bonraw Organic Mountain Bee Pollen

You will need a kitchen thermometer for this recipe.

Instructions

Prepare your chocolate mould by sprinkling it with Mountain Bee Pollen.

Chop three-quarters of the chocolate on a chopping board using a knife.

Place the roughly chopped chocolate in a bowl. Fill a saucepan halfway up with hot water, and then prepare a double boiler by placing your bowl filled with chocolate on top of it. Make sure that the bowl does not touch the bottom of the saucepan. Slowly heat your water and ensure it doesn’t come to a boil. Stir regularly using a flexible spatula so that the chocolate melts smoothly.

Finely chop the remaining quarter of the chocolate and keep it aside.

Check the temperature of the melted chocolate with a thermometer. When it reaches 50˚C, remove the chocolate from the bain-marie.

Then add the remaining finely chopped chocolate into the melted chocolate and stir constantly. It should reach 32˚C, stir until the right temperature is reached.

When the chocolate is at the correct temperature, pour in 20 g of Silver Birch Icing (if you don’t like the bitter flavour of 100% cacao), and pour the chocolate into your prepared mould. Leave it in a cool place to set and then leave it to completely set in the fridge.

Tips:

You can sprinkle the mould with orange zests or nuts too, and perhaps add some food flavouring to the chocolate while you are cooking (orange blossom is perfect).
The temperatures for milk and white chocolate are completely different, this recipe is only suitable for dark chocolate.
If the chocolate has reached the right temperature and there are still pieces of unmelted chocolate, then remove them before increasing the temperature. If you leave them, the chocolate will thicken very quickly and become sticky because of over-crystallisation.