Solberry Chocolate with Seabuckthorn & Cherries

HomeRECIPESSolberry Chocolate with Seabuckthorn & Cherries

Recipe Tip:

I like my chocolates dark, rich, beautiful, delicious and nutritionally dense. I like making them and sharing with my friends. I often try different ingredients to suit my friends’ individual tastes and likes. It is my joy! They are dairy-free and gluten-free.

Recipe Solberry Chocolate with Seabuckthorn & Cheries
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Solberry Chocolate Cream

25 g (about 1-2 pieces) medjool dates
15 g (1 tbsp.) Solberry Seabuckthorn Puree
42 g Callebaut 70% dark
17 g tart cherry (dehydrated)
2 g Valrhona cocoa powder
Cardamom, vanilla bean, hot pepper, ginger to taste

Chocolate Shells

35 g Valrhona oval discs 85% dark

Colouring

30 g Valrhona white chocolate oval discs
1 g Solberry Seabuckthorn seed oil
5-10 g cocoa butter drops
pinch of beet, turmeric, matcha powders
few drops of lemon juice or vodka

Mix white chocolate to create colours:

Yellow – seabuckthorn seed oil and turmeric
Green – matcha power
Ruby or pink – beet powder

I use organic Salus beet crystals. Dissolve powder in a few drops of alcohol. Add 4-8 drops of the mix into melted white chocolate. Add few cocoa butter drops until it smooth.

Makes 15 (7 g) hearts.

Solberry Chocolate Cream
Cut dates, tart cherries into small pieces. Add Solberry Seabuckthorn Puree and cocoa powder. Puree all using fork or a blender until all ingredients are incorporated. In a separate bowl warm up the Valrhona and thoroughly incorporate into your paste. Add vanilla, cardamom, pepper or any spice you like.

Chocolate Shells
Put your chocolate in a metal bowl (or double boiler) and rest on a saucepan with 1 inch of water in the bottom. Bring the water in your saucepan to a simmer. Stir the chocolate continuously until it has all melted smoothly and reached 118°F. Do not overheat as you will not get perfect snap and shine.
Cover silicon cavities with melted chocolate using small silicon spatula and put them in the freezer for few minutes to set. Remove from the freezer and fill each cavity with Chocolate Cream. Set in the fridge until hardens and then gently push them out onto parchment paper.

Colouring
Melt approximately 15 g (5 white chocolate discs) for each colour and add colourful nutrients. Fill bottoms of your silicon cavities with colourful chocolate and put in the freezer until set. Then cover with melted dark chocolate and fill with Solberry Chocolate Cream.