This time of year is always such a luscious invitation to cozy up and get cooking. Especially in the wake of the recent election, it's been soul nourishing to make things. Whipping up body butters and herbal teas not only heals the heart, but it also gives you an opportunity to share a little bit of beauty with those you love.
After taking a rad herbal chocolate class, I've been feeling psyched on making chocolate by hand. It's super simple, really fun to play with, and a lovely way to close a long day.
Here's my favorite recipe for calendula-flecked chai spice chocolate bark (thanks to herbalist Liz Philbrick for providing a simple starter recipe). Calendula is a bright yellow edible flower that you can buy dried in bulk this time of year. I love this flower for its cheerful color, calming properties, and cold season support. Chai spices—such as cardamom, cinnamon, and fennel—lift my mood and warm my belly as well.
1/2 Cup Grated Unrefined Cocoa Butter
2 TBSP Cacao Powder
3 TSP Maple Syrup
2 TBSP Chai Spice Mix
- Fill a Mason Jar with 1/2 cup cocoa butter. Set aside 2 TBSP of butter to mix in later.
- Set Mason Jar in a pot of water. Heat on low.
- When the cocoa butter is melted (this means that there are no chunks left), stir in the cacao powder. As the powder dissolves, mix in the sweetener.
- Sprinkle in the chai spice mix and stir.
- Remove the Mason Jar from the heat and integrate the cocoa butter that you reserved earlier.
- Once the mixture is melted, pour into a small pan and garnish with calendula flowers. Let cool.
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