oh wow it’s been quite a long break here. i’m really sorry that you haven’t heard from me in the new year yet. if you’re following me on instagram you know that i’m alive though i had 2 weeks off over the holidays and did exactly nothing during this time except relax. it was really good to focus on myself and to refuel. but now i’m back with full vigor and what better way to start than with homemade chocolate.

admittedly the chocolate is not selfmade, but the finishing is. my family got these 2 creations for christmas. it is a pretty sweet present, diverse and can be made to suit everyones taste. i do say often that you can use your imagination, but this time you really can run wild. as basis you just use your favorite chocolate, use a high quality product. and then top with nuts (roasted or pure), coconut flakes, coconut chips, spices like chili flakes, cinnamon (you can even mix it in the melted chocolate), fleur de sel, flowers, raising, goji berrys and and and. so here are my 2 suggestions:

hazelnut chocolate with love

• 100 g chocolate (milk or dark)
• 3/4 teaspoon “alles liebe” spice from sonnentor or rose buds (i couldn’t get any so i used the spice)
• 1 tbsp chopped hazelnuts

line a form with Baking Paper (eg a small round pan) or no form and just place a baking paper on a flat surface.

gently melt the chocolate over a bain marie. but be careful to not heat it too much, otherwise it will get gray when setting.

in a pan dry roast the hazelnuts until golden. let cool down.

pour the liquid chocolate into the form or on the baking paper. let set a bit, then sprinkle with the spice and afterwarts with the hazelnuts. let set completely. remove baking paper and either give away in one piece or break into several pieces.

black and white coconut chocolate

• 100 g white chocolate
• 70 g dark chocolate
• 2 tbsp coconut chips

line a form with baking paper (eg a small round pan) or no form and just place a baking paper on a flat surface.

gently, separately melt the chocolates over a bain marie. but be careful to not heat it too much, otherwise it will get gray when setting.

in a pan dry roast the coconut chips. let cool down.

first pour the white chocolate into the form or onto the baking paper, let set a bit. then in streaks pour dark chocolate on top. with a stick swirl the chocolate together so you get a veigned pattern. sprinkle with coconut chips and let set completly. remove baking paper, break into pieces and give away as a present.

Filed under: chocolate, presents from the kitchen, sweets Tagged: chocolate, presents from the kitchen, sweets