Soft Citrus Chocolates


First experiment with self-made vegan chocolates (white). There’s surely something to improve, but they’re delicious.

50 gr of cocoa butter
15 ml of soy milk
8 teaspoons of natural cashews reduced to powder
6 teaspoons of sugar cane reduced to powder
candied clementine peels (or orange, lemon or other organic citrus fruit)
vanilla powder
pinch of salt

Reduce cashew nuts and sugar to a powder and set them aside in a bowl with vanilla and a pinch of salt; keep them on hand.
Coarsely chop cocoa butter with a knife, and melt it in a baine-marie with soy milk. Once the butter has all melted, add the content of the bowl and, optionally, some piece of candied peels. Stir thoroughly for a few minutes. Pour the mixture into the molds, the underside of which will be lined with candied peels.
Let them cool at room temperature and then rest in the fridge for at least 3-4 hours. There, the melted butter (which is brown-ish) will change its color and turn white on the surface (the underside of the heart) and hard like chocolate. The bottom will remain pink and softer.
Keep refrigerated.

Chef: Andrada from VeganBlog

  1. EleonoraNW3 18 October 2010 at 06:48

    I love them!!! The shape, the colour, the orange bits, even your plate!!

  2. Pizza pie 18 October 2010 at 20:01

    They are so nice! Andrada is a very special Veg-cook!!!

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