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Mother’s Day recipe: Chocolate and orange flowers by Joanne Wood

By Georgina Gilbert  |  March 13, 2021

With Mother’s Day coming up tomorrow, what perfect way to surprise the special lady in your life than by gifting a box of luxury handmade chocolates? 

Joanne Wood has stirred up the perfect treat for Mother’s Day with her sublime sugar-free dark chocolate chilli and orange spring flowers. The recipe includes three options for ingredients, allowing you to create unique vegan and vegetarian versions of the chocolate delights, too!

Ingredients

Option 1 

100 g coconut oil
25 g raw cacao powder
1.5 TBSP xylitol – powdered xylitol ground to a powder in a coffee grinder
2 tsp orange zest
1 pinch chilli powder

Option 2

100g 100% dark chocolate
1.5 TBSP xylitol – powdered xylitol ground to a powder in a coffee grinder
2 tsp orange zest
1 pinch chilli powder

Option 3

100g cacao butter
25g dark cocoa powder
1.5 TBSP xylitol – powdered xylitol ground to a powder in a coffee grinder
2 tsp orange zest
1 pinch chilli powder

Sugar-free dark chocolate chilli and orange spring flowers by Joanne Wood

Method

1. For all options, begin by melting the coconut oil / dark chocolate / cacao butter in a bain-marie (place a bowl over the top of a pan which has two inches of water in it. Heat the water over a medium heat until the ingredients have melted, stirring continuously. Do not allow the bowl to touch the water.

2. Once the coconut oil / dark chocolate / cacao butter has melted, remove the bowl from the pan and turn off the heat. Place the bowl on a heat proof surface and stir in the raw cacao or dark cocoa powder (NB: you do not need to add chocolate to the 100% dark chocolate option).

3. Next, add the powdered xylitol and pinch of chilli powder and stir until combined.

4. Place your chocolate silicon mould onto a moveable flat surface (a baking tray or chopping board works well). 

5. Sprinkle a small amount of orange zest into each mould. 

6. Now spoon the chocolate mixture on top until each mould is full.

7. Leave to set in the fridge for a few hours before removing each chocolate from its mould and storing it in a suitable airtight container.