Jo's Vegan Lab

Assorted Chocolates

I used to absolutely love assorted chocolates especially around the holidays. It’s not easy to find vegan and affordable assorted chocolates and it’s something I wanted to try for a while.

chocolate, chocolates, veganThe process is fairly easy but quite time consuming, especially the first time I made them. After they were done I put them all in a box.

chocolate mouldI surprised my partner with the box who couldn’t believe I made them and thought I secretly bought them!!

chocolatesThey tasted great too, the flavour of the fillings complemented the chocolate perfectly. I can’t wait to experiment with more flavours!!

chocolate, bites

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Assorted Chocolates Yum
Hand crafted chocolates with a healthy filling. Perfect in a chocolate box, for the holidays or as a gift!
chocolates
Course Dessert
Cuisine Raw
Prep Time 45 minutes
Cook Time 2-4 minutes
Passive Time 40 minutes
Servings
chocolates
Ingredients
For the filling
Course Dessert
Cuisine Raw
Prep Time 45 minutes
Cook Time 2-4 minutes
Passive Time 40 minutes
Servings
chocolates
Ingredients
For the filling
chocolates
Instructions
  1. Start by breaking the chocolate tablet in small chunks and microwave in 30 second intervals until it's completely melted.
  2. Mix in the cocoa butter and gently fold until in melts and the chocolate mixture reaches almost body temperature.
  3. Place in a piping bag and carefully pipe a thin coating all around each mould hole until it all looks coated.
  4. Place in the fridge for 20 minutes to allow it to solidify.
  5. Take out of the fridge, add your fillings; 1-2 Brazil nuts or 1/2 tsp per chocolate for the caramel and peanut butter fillings.
  6. Now pipe in more chocolate until all the chocolates are fully covered. Place back in the fridge for a further 20 minutes.
  7. Your chocolates are now ready and you can take them out of their mould. For best results keep in the fridge and enjoy!
Recipe Notes

Jo's Tips

  • If you are not a big fan of dark chocolate, choose a chocolate with 40-50% cocoa to achieve a sweeter result.
  • The more you work the chocolate by folding gently, the shinier your final chocolates will be.
  • If you don't have a piping bag, use any food bag and cut off a small corner.
  • Make it raw by skipping the vegan caramel and using raw chocolate warmed up gently to body temperature.
  • Get creative with the fillings; any nuts, seeds or dried fruit will work great.

 

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