recipes: Find your flavour.

with walnut, pecan, almond, brazil, macadamia, and pistachio.
Follow the chocolate making instructions until you have a bowl of smooth raw chocolate. Place a selection of organic nuts into the ice tray. Pour the chocolate over each nut and sprinkle a little ground almond on the top. Refrigerate until solid. Alternatively wait until the chocolate is thickening and dip each nut individually placing it onto some greaseproof paper. Sprinkle with ground almond and refrigerate.

A Chocolution favourite: Tatiana's Thyme for Orange. Following the chocolate-making kit instructions add: 
1 whole orange zest
1 tbsp finely chopped fresh thyme
Pour into paper casing moulds and refrigerate. For great presentation place a tangerine segment on top while the chocolate is half set.

This is for the true cacao lovers. Following the recipe above use raw cacao beans or nibs instead of nuts. Add a little extra spoon of organic honey to balance the flavour.

Exceptionally tasty, lemon zest is one of our favourite ingredients. Follow instructions for making raw chocolate and add:
1 whole Lemon zest (unwaxed)
1 tsp nutmeg ground
1 tbsp honey

This is a sure favourite. Make up the raw chocolate but add the following ingredients before stirring in the cacao powder:
1 tbs of mint, finely chopped
3 tbs of macadamia nuts roughly chopped
1 tbs of maple syrup

Make up the raw chocolate making kit as per the recipe and add:
1 vanilla pod, seeds scraped out
10 grinds of black pepper
1 tbsp of Agave nectar to taste

Perfect for cold winter nights. Prepare the raw chocolate making kit as per the instructions. Add cinnamon and/or chilli to taste, and then whisk in half a pint of water or milk until the mixture has a deep creamy texture. For something a little stronger try adding a splash of amaretto or bailey's.

Follow the recipe for making the raw chocolate base and add:
2-3 tbsps of freshly grated root ginger (drain off juice)
3 tbsps of crushed hazelnuts
This is good with a little or even no sweetener.

Prepare the raw chocolate following the directions included. Once all the ingredients are blended mix in fresh (or if out of season freeze dried) chunks of strawberry. Pour into a paper casing and refrigerate, after approximately 10 minutes decorate the top with one more strawberry.

Start with the chocolate-making kit, add: 
1 tsp of freshly chopped chilli, and/or chilly powder (1/4 tsp depending on how spicy you like it)
2-3 tbsps roughly chopped dried mango
Sweeten to taste with Agave or maple syrup.

A giant version of the after-eight mint. Mix up caster sugar and peppermint essence with a little water to get a thick paste. Pour half the plain chocolate into a deep saucer and allow to set for a moment. Add a layer of the peppermint mixture in the centre of the circle then seal it in with chocolate around the edge and over the top.

Take 6 bananas, roughly chopped and place them in the freezer until frozen. Prepare the raw chocolate as normal. Either set the chocolate and then cut into small chunks or keep the chocolate sauce warm. Put the bananas into a blender for a minute or two.
Serve chocolate on top of the blended frozen banana with a sprinkle of chopped almonds