Mole Candy Bars

While testing recipes for Level 5 of my raw chocolate online course, I stumbled upon this yummy recipe. It’s warm from the spices, but bright and cool from the mango and passion fruit in the praline. I’m making my brother Mexican food this weekend and this bar will be a lovely end to the meal.

I used a silicone bar mould for these, but you could use any shaped mould you’d like. My only suggestion is to be sure the layers are equal and one doesn’t outdo the other.

Mango Passion Fruit Praline
60g ( ⅓ cup ) raw cashew butter
30g ( 2 tbsp ) honey or maple syrup
15g ( 1 tbsp )  cacao butter, melted
2 tsp lime zest
Pinch sea salt
6 drops mango medicine flower extract, optional
6 drops vanilla medicine flower extract 

15g freeze dried mango powder
15g freeze dried passion fruit powder

Method

• Mix together the first set of ingredients in a medium bowl until smooth and well combined.
• Add the second set of ingredients and mix to combine.
• Press the praline into the bottom of your preferred silicone bar mould. About 12g-15g per cavity.
• Place to one side while you make the ganache layer.  

Mole Spiced Ganache
100g ( 3.5 oz ) cacao paste
40g ( 2 tbsp ) coconut oil
40g ( 2 tbsp ) maple or honey
1 tsp tamari
½ tbsp fresh ginger juice
½ tsp cumin seed, ground or 2 drops cumin essential oil
½-1 tsp chipotle chili powder
2 tsp cinnamon or 1 tsp and 5 drops cinnamon bark essential oil
⅛ tsp nutmeg

Method

• Melt the cacao paste and coconut oil over a double boiler.
• Remove from the heat and whisk in the remaining ingredients.
• Allow the ganache to cool to at least 28c-30c before piping on top of the praline layer in the mould.
• Once added, pop the mould in the fridge to set, about 20 minutes.
• Press the bars out of the mould and enrobe in chocolate to finish.

To finish
350g ( 12 oz ) chocolate, melted
1-2 tsp passion fruit powder, optional to dust the bars 

Method

• Click here for full enrobing instructions, in both text and video.