Imagine… A square of intense dark chocolate, melting delicately on your tongue, revealing subtle notes of caramel and a sparkling hint of salt. Now, imagine that this indulgent pleasure is also packed with goodness, thanks to the addition of shilajit and Himalayan pink salt. This is the experience offered by these raw dark chocolates, a simple and quick recipe for an energy and mineral boost.
Shilajit, this ancient resin brimming with fulvic acids and essential minerals, blends perfectly with the intensity of dark chocolate for a truly harmonious experience. Himalayan pink salt, rich in trace elements, enhances the flavors and adds a touch of originality. Whether for a delicious break after a long day, an energizing snack before exercise, or simply to indulge yourself guilt-free, these chocolates will quickly become your go-to wellness companions.
This recipe is more than just a dessert: it's an invitation to explore new flavors and incorporate superfoods into your daily life. So, ready to give it a try?
Ingredients
For approximately 12 chocolates:
- 200g of raw dark chocolate (minimum 70% cocoa)
- 1/2 teaspoon of shilajit (resin) Purlema
- 1/4 teaspoon finely ground Himalayan pink salt
- 1 tablespoon of coconut oil (optional, for extra shine)
Instructions
- Preparing the chocolate: Melt the dark chocolate in a double boiler or in the microwave, stirring regularly to prevent burning. If using coconut oil, add it to the melted chocolate and mix well.
- Incorporating the shilajit: Add the Purlema shilajit resin to the melted chocolate. Mix gently until completely dissolved. Ensure the resin is fully incorporated for an even distribution of flavors and benefits.
- Adding the pink salt: Gently fold the finely ground Himalayan pink salt into the chocolate mixture. Taste and adjust the amount of salt to your liking.
- Molding the chocolates: Pour the mixture into silicone chocolate molds. You can use molds of various shapes for a more aesthetically pleasing result.
- Cooling and solidification: Place the molds in the refrigerator for at least 30 minutes, or until the chocolates are completely solidified.
- Unmolding and tasting: Carefully unmold the chocolates and enjoy them immediately.
Chef's Tips
- For a more intense taste, use dark chocolate with a higher percentage of cocoa (85% or more).
- You can personalize your chocolates by adding crushed nuts, seeds, dried fruit or spices (Espelette pepper, cinnamon...).
- For a smoother texture, add a tablespoon of cocoa butter to the melted chocolate.
- Store your chocolates in a cool, dry place, away from light and heat.
- Want to learn more about the benefits of shilajit? Head over to our information blog ! And for more delicious and healthy recipes, explore our recipe blog !
Conservation
Store these raw dark chocolates with shilajit and Himalayan pink salt in an airtight container in the refrigerator for up to one week.
To discover our full range of products and wellness tips, visit our Purlema website . Follow us on social media to stay up-to-date on our latest news and advice!
