Spiced White Chocolate

• A festive flavoured confectionery.
• Dairy Free white chocolate.
• Makes at least 30 chocolate coins.

Cocoa Butter 250g, Organic (Sussex Wholefoods)

50g Cocoa Butter

Roasted Almonds, Blanched 250g (Sussex Wholefoods)

55g Roasted almonds

Coconut Blossom Nectar Syrup, Organic 350g (Biona)

2-3 Tbsp Coconut Nectar Syrup

Vanilla Extract Nielsen Massey 118ml

½tsp of Vanilla Extract

Pumpkin Pie Spice - Recipe

¼tsp of Pumpkin Spice Blend

Profusion Himalayan Rose Pink Salt - fine 500g

Pinch of salt

Other Ingredients

Method

1. Place a clean, dry chocolate mould (we used a special coin motif mould) onto a flat baking tray or marble chopping board. Keep to one side.
2. Using a coffee grinder or food processor grind the roasted almonds into a fine powder. The natural oils from the almonds may cause a little clumping. Don’t worry about this!
3. Melt the Cocoa Butter in a Bain Marie: a bowl nestled over another bowl or pan filled with boiling water. It is not necessary to put this on the cooker. Just use the heat from the boiling water and refresh as necessary. This will help prevent the mixture from overheating and causing crystallisation in the finished chocolate.*
4. Next gently stir in the ground roasted almonds and pumpkin spice. Stir until evenly distributed.
5. Add the vanilla extract and Agave Syrup and mix thoroughly.
6. Using a teaspoon or dessert spoon fill the chocolate mould shapes just to the surface. Allow to cool either in the fridge or in a cool place. If you’re in a hurry use the fridge!
7. The chocolate will look lighter in cooler as it starts to solidify.