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For the love of chocolate

14/02/2014
I've made this several times and this is the best photo I have so it'll just have to do!

I’ve made this several times and this is the best photo I have so it’ll just have to do!

A great friend who I have not seen in a very long time texted me yesterday and said she had a dream where the two of us found a secret stash of chocolate. Ah! The perfect dream.

So, it’s Valentine’s Day.

Which has really become a commercial occasion – but hey, it’s still nice to celebrate love. So instead of buying some sort of generic gift, why not make your loved ones a chocolate heart from your secret stash? There’s nothing like presenting a chocolate heart with a blunt knife to someone close to you and saying “go on, break my heart.”

I found the basic idea for the chocolate heart in a book and adapted it a little for a gathering I was going to – it was my job to bring a finger-food style dessert. And then, a stroke of genius hit me: instead of pouring the melted chocolate into a boring old square tin, why not use a heart shaped one? It was a hit. Even with the non-chocoholics in the group. (Yes, there is such a thing as a non-chocoholic apparently.)

So here’s the recipe. It’s not dairy-free if you use the small amount of white chocolate – so vary the types of chocolate as you wish. The white chocolate just makes it look pretty but definitely is not essential.

Two things I will say is:

  • Use fair trade chocolate – it’s worth paying the real price for what it costs to produce ethical chocolate,
  • And, good quality dark chocolate has quite a few health benefits when eaten in moderation.

The Chocolate Heart

Ingredients:

  • 300g dark chocolate (70%+ cocoa & dairy-free)
  • 1 cup of mixed fruits and nuts (I used crystallised ginger, toasted blanched almonds, dried blueberries and goji berries)
  • 100g white chocolate

Method:

  1. Line a heart-shaped tin (or whatever shape you’d prefer – about 15-20cm²) with plastic wrap. Make sure to have as few creases in the wrap as is possible.
  2. Melt dark chocolate (70% +) in a heat-proof bowl over a saucepan of gently steaming water. (Make sure that the water does not touch the bottom of the bowl).
  3. When melted, mix fruit and nuts into the dark chocolate.
  4. Pour chocolate mix into the prepared tin.
  5. In another bowl, melt the white chocolate.
  6. When melted, spoon the white chocolate on top of dark chocolate in the tin and muddle it with a skewer to create a marbled effect.
  7. Refrigerate for an hour or so until set.
  8. Peel the plastic wrap away to serve.
  9. You will end up with a thick block of fruit and nut chocolate. Serve it on a wooden board with a blunt knife to break it up.

Happy Valentines Day! May you all enjoy a piece of  broken heart. 🙂

And as a side note, if you are struggling with a real broken heart you might like to read this.

For further information on Chinese Medicine contact Dr Sarah George (Acupuncture).  Sarah is a practitioner of acupuncture (AHPRA registered), massage therapy and natural health at her Broadbeach clinic and is the Chinese Medicine Senior Lecturer at the Endeavour College of Natural Health Gold Coast campus.

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