Rose and Elderberry Chocolates

There are a few different ways to get herbs into your chocolates and they are all delicious. Last week we made reishi chocolates using powdered herbs. This is not the quickest way and it may not be ideal for some herbs that are hard to powder. Making a traditional chocolate truffle means you can use either an oil extract or a water/syrup extract of herbs to add to your chocolate.

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A real chocolate truffle is a mix of the fatty chocolate (oil) and a touch of water, making an emulsification, just like an herbal hand cream. Max from Dame Cacao has recommended that we follow the basic recipe from Martha Stewart and I have had no troubles with this recipe. It is quick and simple. I generally half it and use just one of the awesome baking bars from Theo’s chocolate. The best quality I can find in an organic market that is actually just chocolate.

Altering the basic recipe a little you can add in coconut oil (which you can infuse herbs in) and you also need to add in water (which you can infuse herbs in). I found the best success with adding herbal syrups in place of the water. Here are the two recipes I had great success with.

Elderberry Chocolates

  • 4oz 85% Theo’s chocolate
  • 2 TBSP Coconut Oil (1/8c)
  • Pinch of salt (I used celtic sea salt)
  • 2.5 TBSP Elderberry Syrup (pre-sweetened)

In a double boiler, melt the chocolate and coconut oil, and add the pinch of salt. Remove from the heat and add elderberry syrup. Stir to mix. The syrup should cause the chocolate to thicken slightly. Pour into a chocolate mold or small tray and allow to cool in the refrigerator. Should solidify in about an hour.

Want to learn how to make an elderberry syrup? Check out our class Herbal Medicine for the New Enthusiast with an entire session on elderberry syrup.

Rose Chocolates

  • 4oz 85% Theo’s chocolate
  • 2 TBSP Coconut Oil (1/8c)
  • Pinch of salt (I used celtic sea salt)
  • 2 TBSP Honey (or a bit less)
  • 1/2 TBSP Water
  • 1/2 TBSP Rose glycerin (Galen’s Way)

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In a double boiler, melt the chocolate and coconut oil, add the pinch of salt, and honey. This mix was very sweet. You may want to use less honey unless you have a sweet tooth. Remove from the heat and add the glycerin and water. Stir to mix. The water components should cause the chocolate to thicken slightly. Pour into a chocolate mold or small tray and allow to cool in the refrigerator. Should solidify in about an hour.

I am sorry I have given you such a delicious rose chocolate recipe and you cannot buy the Galen’s Way rose glycerin yourself. It is a practitioner only company. Ask your herbalist if they can procure some of this delicious extract for you or try to make one yourself.

Let us know how your treats go at home in the comments below and thank you for joining us for this part of our Customer Appreciation Month. I hope you will continue to enjoy our other special posts for November as well as our free classes for the month.

Jillian Carnrick, founder and manager of The Dancing Herbalist, has a Masters of Science Degree in Herbal Medicine, practices as a nutritionist, and is a Certified Personal Trainer and Exercise Is Medicine Professional through the American College of Sports Medicine. Join her for live classes and The Dancing Herbalist’s home herbalist courses online for more learning opportunities.

6 Comments Add yours

  1. Why do I always post articles on my favorite recipes. Because I always lose where I wrote them down in the first place 🙂 Making some of both of these today for friends.

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  2. Kristin says:

    About how many chocolates does this make?

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    1. That depends on the size of your molds. I have molds that are about 1.5 tsp and that makes about 24 chocolates but the two recipes vary a little.

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      1. Kristin Ficker says:

        Thanks for the info! I’m hoping to try this recipe out since i love making elderberry syrup already!

        Like

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