Revitalizing Raw Dark Chocolates with Shilajit and Pink Salt

Imagine an intense, deep dark chocolate that melts slowly on your tongue, releasing complex, slightly bitter flavors. Now, imagine that this chocolate is infused with the ancient benefits of shilajit, a potent mineral resin, and enhanced with a pinch of Himalayan pink salt for an unexpected and delicious burst of flavor. That's exactly what these raw dark chocolates are: a healthy, revitalizing, and incredibly satisfying indulgence.

At Purlema, we are passionate about sourcing exceptional ingredients that not only delight your taste buds but also nourish your body. Shilajit, used for centuries in Ayurvedic medicine, is renowned for its antioxidant and energizing properties. Combined with the richness of raw dark chocolate and the subtle salinity of Himalayan pink salt, it creates a unique and beneficial taste experience. Perfect for a guilt-free indulgence or as a thoughtful and thoughtful gift.

This recipe is simple, quick, and requires only a few quality ingredients. Get ready to discover a new way to enjoy dark chocolate!

Ingredients

For approximately 12 chocolates:

• 200g of raw dark chocolate (minimum 70% cocoa)
• 1/2 teaspoon of Purlema ​​shilajit resin
• 1/4 teaspoon finely ground Himalayan pink salt
• Optional: Chopped walnuts, chia seeds, cacao nibs for decoration

Instructions

1. Melt the dark chocolate in a double boiler or in the microwave in 30-second intervals, stirring well between each interval, until it is completely smooth and melted.
2. Remove the melted chocolate from the heat and let it cool slightly for a few minutes.
3. Gently stir the Purlema ​​shilajit resin into the melted chocolate. Make sure it is completely dissolved.
4. Add the Himalayan pink salt and mix gently to distribute it evenly.
5. Pour the chocolate mixture into silicone chocolate molds (or use a baking sheet lined with parchment paper).
6. Decorate the chocolates with crushed nuts, chia seeds or cocoa nibs, if desired.
7. Refrigerate the chocolates for at least 30 minutes, or until completely hardened.
8. Carefully unmold the chocolates and store them in an airtight container in the refrigerator.

Chef's Tips

For a more intense flavor, use dark chocolate with a higher cocoa percentage (85% or more). Feel free to adjust the amount of Himalayan pink salt to your taste. For a vegan version, make sure your dark chocolate is dairy-free.

Conservation

Raw dark chocolates with shilajit and Himalayan pink salt can be stored in the refrigerator in an airtight container for approximately 2 weeks.

Want to learn more about Shilajit? Visit our blog here .

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