As soon as I saw the cool geometric shapes in the Rose Quartz Crystal Gemstone Palette, I immediately thought of making gilded gemstone chocolate bonbons. I found this silicone gem mold and filled it with a homemade vegan chocolate mixture and edible bronze and pink glitter for added glamour.
Ingredients
1/2 cup finely chopped cocoa butter
3 tablespoons maple syrup
1/4 cup sifted Dutched cocoa powder
1/2 teaspoon vanilla extract
pinch of sea salt
edible glitter (optional but awesome)
Directions
Place molds or mini cupcake liners on a small baking sheet or cutting board. Sprinkle edible glitter into molds.
Add approximately 2 inches of water to a saucepan and bring to a boil over medium-high heat and place a medium glass or ceramic bowl on top (not touching the water) to create a "double boiler". Of course, if you already have a double boiler, please feel free to use that instead!
Add the cocoa butter to the bowl and melt, stirring with a heatproof spatula.
Remove from heat and stir in the maple syrup. Adjust the sweetness of your chocolate by adding more or less syrup.
Whisk in cocoa powder until thoroughly combined and smooth.
Add any optional flavorings such as vanilla extract, citrus zest, salt and nuts. I added vanilla extract and Himalayan pink salt crystals...because crystals.
Pour chocolate into molds or mini cupcake liners and transfer to the freezer or refrigerator. It should take about 10 minutes for the chocolate to harden, but I recommend allowing the chocolate to harden for a few hours before attempting to take it out of the molds.
Remove the chocolate from the molds and optionally sprinkle with additional edible glitter and/or sea salt. Enjoy!
Ingredients
1/2 cup finely chopped cocoa butter
3 tablespoons maple syrup
1/4 cup sifted Dutched cocoa powder
1/2 teaspoon vanilla extract
pinch of sea salt
edible glitter (optional but awesome)
Directions
Place molds or mini cupcake liners on a small baking sheet or cutting board. Sprinkle edible glitter into molds.
Add approximately 2 inches of water to a saucepan and bring to a boil over medium-high heat and place a medium glass or ceramic bowl on top (not touching the water) to create a "double boiler". Of course, if you already have a double boiler, please feel free to use that instead!
Add the cocoa butter to the bowl and melt, stirring with a heatproof spatula.
Remove from heat and stir in the maple syrup. Adjust the sweetness of your chocolate by adding more or less syrup.
Whisk in cocoa powder until thoroughly combined and smooth.
Add any optional flavorings such as vanilla extract, citrus zest, salt and nuts. I added vanilla extract and Himalayan pink salt crystals...because crystals.
Pour chocolate into molds or mini cupcake liners and transfer to the freezer or refrigerator. It should take about 10 minutes for the chocolate to harden, but I recommend allowing the chocolate to harden for a few hours before attempting to take it out of the molds.
Remove the chocolate from the molds and optionally sprinkle with additional edible glitter and/or sea salt. Enjoy!