VEGAN

Chocolate Bars with Cashews, Barberry, and Pink Pepper

⏳ Time

40 minutes + 8 hours

🥕 Ingredients

🍽️ Servings

Description

Untempered chocolate will not shine and will quickly start to melt, so for this recipe, it's essential to have a good culinary thermometer on hand.

Ingredients

70% Dark Chocolate - 14.1 oz
Cashew - 3.5 oz
Almond - 1.8 oz
Sunflower Seeds - 1.8 oz
Unsalted peanuts, shelled - 1.8 oz
Pasilla Pepper - 2 spoons
Rosebuds - 2 spoons
Serviceberries - 4 spoons
Ground dried cherries - 1.8 oz

Step by Step guide

Step 1

Prepare the molds for the chocolate bars — it's easiest to find polycarbonate ones. They need to be thoroughly wiped down to ensure they are dry and clean.

Step 2

Take turns grinding the pistachios (into coarse crumbs), pepper (into powder), and dried rose petals in a mortar. Finely chop the cashews and add the pepper to them. Toast the seeds in a dry skillet for one minute.

Step 3

Melt the chocolate in a double boiler and heat it to 40–120°F, stirring constantly with a spatula. Then immediately transfer the bowl to a cold water bath (it's best to add ice to the water) and cool it down to approximately 27 degrees, continuing to stir. After that, heat it again — this time to 30 degrees.

Step 4

Add the cashews with pepper and barberry to the melted chocolate and gently mix. Fill the molds with this chocolate, removing any excess with a spatula. Tap the filled mold on the table to eliminate any air bubbles inside. Top each chocolate bar with almonds, seeds, cherries, rose petals, or pistachios.