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Paleo Neopolitan Raw Chocolate Bites

These Paleo Neopolitan Raw Chocolate Bites are a grown up play on the classic Neopolitan Ice Cream dessert of Italy that eventually made it’s way over from the US to the UK.  These aren’t as complicated to make as they may look but they certainly are as delicious as they look! I made a raspberry chocolate but typically this would be a strawberry layer!

I know I am addicted to chocolate, especially raw chocolate, it is a habit that I am trying to break but I don’t think that I will be so successful in my endeavours! They Neopolitan Bites aren’t too sweet, they are almost refreshing, I put this down to the raspberry chocolate layer, it is super tart due to the freeze dried raspberry powder which mellows out the darkness of the dark chocolate layer and the sweetness of the maple vanilla white chocolate layer.

This recipe uses cacao solids (also known as cacao liquor/paste) purely as I just prefer the convenience of having a solid form to use.  Cacao solids retain about 50% of cacao butter after the cacao beans have been crushed into a liquid state and solidified at room temperature. This is not the same thing as cacao powder! As with all of my raw chocolate recipes my Paleo Neopolitan Raw Chocolate Bites are suitable for Vegans and those following a raw food diet.

This recipe will require you to invest in a little chocolate mould and also a small silicone chocolate pouring jug – believe me one of these is a life saver! It won’t take much skill to make these, just some steady hands and someone to clean up all of the mess afterward – who are we kidding just lick the bowl, the spoon and even the silicone jug if you can somehow shove your face into it.

I hope you enjoy these as much as I do, they would be great to crack out at a dinner party!

 

Yields: 15 bites

Preparation Time: 10 minutes (plus 1-2 hours setting time)

Cooking Time: 30 minutes

Ingredients:

For the dark chocolate:

35g cacao solids (also known as cacao liquor/paste)
25g cacao butter
1/2 tbsp/7.5 ml maple syrup

For the white chocolate:

35g cacao butter
1/2 tbsp/7.5 ml maple syrup
1/2 tbsp/7.5 ml vanilla extract (or 1/8 tsp vanilla powder)
1/2 tbsp/7.5 ml coconut cream

For the raspberry chocolate:

35g cacao butter
1/2 tbsp/7.5 ml maple syrup
1/2 tbsp/7.5 ml coconut cream
1/2 tbsp/7.5 ml freeze dried raspberry powder

Method:

  1. Start by making your dark chocolate layer.  Place your cacao solids,cacao butter & maple syrup into a medium sized heatproof bowl, over a small pan of boiling water to make a bain-marie. Keep on a low heat and stir frequently until fully melted. Remove the bowl from the heat and place aside for 5 minutes to cool a little.
  2. Once cooled give the mixture a good whisk again – I find using an Aerolatte type whisk works the best! Transfer the mix into your silicone pouring jug.
  3. Pour your chocolate into each of the indentations within the moulds filling them a third of the way and place into the freezer for 20- 40 minutes until fully set.
  4. Whilst you are waiting for your first layer to set start making your white chocolate. Place your cacao butter, maple syrup, vanilla extract & coconut cream into a medium sized heatproof bowl, over a small pan of boiling water to make a bain-marie. Keep on a low heat and stir frequently until fully melted. Remove the bowl from the heat and place aside for 5 minutes to cool a little.
  5. Once cooled give the mixture a good whisk like you did before. Transfer the mix into your silicone pouring jug.
  6. Remove your mould containing the first layer of chocolate from the freezer and pour your white chocolate into each of the indentations within the moulds filling them until they are now full to two thirds of the way and place into the freezer for 20- 40 minutes until fully set.
  7. Whilst you are waiting for your second layer to set start making your raspberry chocolate. Place your cacao butter, maple syrup, & coconut cream over a bain-marie, keep on a low heat and stir frequently until fully melted. Remove the bowl from the heat and place aside for 5 minutes to cool a little.
  8. Once cooled give the mixture a good whisk like you did before. Now add your freeze dried raspberry powder and whisk until fully dissolved. Transfer the mix into your silicone pouring jug.
  9. Remove your mould containing the two layers of chocolate from the freezer and pour your raspberry chocolate into each of the indentations within the moulds filling them until they full to the top of the indentations, place into the freezer for 20- 40 minutes until fully set.
  10. Remove from the freezer and carefully pull away the edges of each indentation gently pushing the chocolate upward at the same time. Repeat until all chocolates have been removed and either eat straight away or store in an airtight container in the fridge. These are best enjoyed when they have been left at room temperature for 10-15 minutes.

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