Hello! In preparation for Valentine’s day I wanted to share with you a recipe for pink rose chocolate. I had created these adorable roses a while ago when I was experimenting with making white chocolate. I wanted it to be pink in colour and added a little beetroot to it as a natural colouring. It turned out to be such a lovely pink that I decided to set it in my rose moulds. At that time I hadn’t perfected the recipe but I shared some of these images on my Instagram account and I received so much positive feedback! I felt that I had to perfect the recipe for these pink rose chocolates and share it with you, and what better time than nearing Valentines day!
Now I am not a big believer in Valentine’s day. However I am always enthusiastic about creating something around a theme. I love the creativity of it! Hence these pretty pink rose chocolates are dedicated to the romantic theme of Valentine’s day! The recipe for these cuties are based on my recipe and technique of Tempered Raw White Chocolate which I had shared with you a couple of weeks ago. It is a healthy combination of cashews, vegan protein powder, xylitol and cacao butter. The xylitol is necessary in order for the chocolate to remain white or keep the colour you choose. Xylitol is also low on calories and GI and does not give you a sugar rush. The cashews and protein powder helps not only in texture but also in increasing the nutrient density in these chocolates.
It is very important that you follow the steps for tempering these chocolates. I have written in details the benefits of tempering chocolate in my previous recipe post which you can read here. Since we are using more complex moulds like the rose mould, it is important that the steps to tempering is followed or else the chocolate will not come out of its mould perfectly. Hence you will need a thermometer to make these pink rose chocolates to ensure the correct temperature is reached for perfect tempering. I have provided detailed steps below and if you have any queries or difficulties let me know in the comments below and I will do my best to help you out.
I love colouring my food with natural colours. Vibrant rainbow food makes me happy! I used the juice of a grated beetroot as the natural colouring for these pink rose chocolates. I followed the Minimalist Baker’s method to extract the juice. I also added a splash of rose water to give it a rose flavour. This is optional and you can leave the chocolate pink but I feel the rose water adds another dimension to this raw chocolate. I have used Rose shaped and heart shaped silicon moulds to keep to the Valentine’s day theme. Feel free to use any moulds you have at home, even an ice cube tray will do!
I do hope you give this recipe a try! Whether it is to celebrate Valentine’s day with someone special or to treat yourself to something pretty and delectable, these healthy pink rose chocolates are worth a try! If you do recreate this recipe then I would so appreciate it if you would let me know how it turns out in the comments below. If you share it on Instagram then please do use the tag @meghnas_ on the image and #meghnas so that I can appreciate your wonderful creations as well and re-share them on my account!