Biodynamic® Chocolate (Dark)

Solspring® Biodynamic® Organic Dark Chocolate / Hazelnut (1 Bar / Box of 12)
40g (1.41 oz.) Chocolate

The Swiss chocolatier of Solspring® Biodynamic® Organic Dark Chocolate Bars not solely produces the best and healthiest chocolates but is also committed to environmental sustainability practices. These exclusively produced, velvety smooth bars come in 2 rich flavours, regular Biodynamic® Dark Chocolate and Dark Chocolate with Hazelnuts. Because the raw cacao beans used to create these Dark Chocolate Bars are cultivated and processed using Biodynamic methods, no potentially destructive chemicals, synthetic fertilisers or additives are ever used. With Solspring’s partner’s innovation as well as their passionate commitment to sustainability and social responsibility, the creation of Solspring® Biodynamic® Organic Dark Chocolate Bars couldn’t be in more capable experienced hands.

£2.99 £2.49
In stock
EU/World Prices

A Clean, Delicious Chocolate

Real Dark Chocolate at 70%

Biodynamic Farming Goes Further

Choose Dark Chocolate alone or with Hazelnut Single Bars/Boxes

Experience the Biodynamic® difference with these velvety smooth Organic Dark Chocolate Bars - Order Today

  • Biodynamic Cocoa – 70%.
  • Biodynamic Cane Sugar.
  • Biodynamic Cocoa Butter.
  • Organic Cane Sugar.
  • Hazelnuts.

Gluten & Soy FREE

  • Eat and Enjoy, guilt free.

Biodynamic Organic Dark Chocolate is ideal for baking and melting in various desserts recipes. You can also chop, shave, grind or melt them and use them in glazes, ganache, mousse, chocolate chip cookies, and puddings. You can also eat it straight out of the package, without any preparation or use in desserts. Dark Organic Chocolate is naturally loaded with antioxidants.

Biodynamic Dark Chocolate Smoothie

Ok, for this smoothie we use Biodynamic Dark Chocolate and Ancient Purity Raw Cacao. What is Biodynamic? Well, the definition is: of or relating to a system of farming that follows a sustainable, holistic approach which uses only organic, usually locally-sourced materials for fertilising and soil conditioning, views the farm as a closed, diversified ecosystem, and often bases farming activities on lunar cycles. So, really Dark Chocolate couldn’t be healthier!

Ingredients

• 1 cup coconut milk

• 3 medjool dates, pitted.

• 1 tablespoon nut butter.

• 1 tablespoon Ancient Purity Raw Cacao Powder.

• ½ cup of small Biodynamic Dark Chocolate pieces.

• 1/3 cup plain rolled oats.

• 1/2 cup ice from filtered water.

• 1/2 banana.

• A pinch of Ancient Purity Celtic Sea Salt.

Preparation

• Place all ingredients in a blender.

• Blitz till mixed.

• Enjoy your super-healthy Dark Chocolate Smoothie, which actually keeps you feeling full for a long, long time making it a great weight-management smoothie as well.

Vegan Dark Chocolate Cookies

Made with Biodynamic Dark Chocolate and Ancient Purity Virgin Coconut Oil, these mouth-watering treats are both dairy-free and egg-free.

Ingredients

• 125 grams almond flour

• 4 tablespoons Ancient Purity Cacao Powder.

• ½ teaspoon baking powder.

• ¼ teaspoon Ancient Purity Bicarbonate of Soda.

• 4 tablespoons organic raw honey (Available @Ancient Purity.)

• 100 grams chopped Biodynamic Dark Chocolate

• 75 grams Ancient Purity Virgin Coconut Oil, melted and cooled.

• 1 teaspoon vanilla paste or extract.

Preparation

• Mix the almond flour, cacao, baking powder, Ancient Purity Bicarbonate of Soda, honey and a pinch of Ancient Purity Celtic Sea Salt in a large bowl.

• Stir in the dark chocolate chips.

• Stir in the Virgin Coconut Oil, vanilla and 2 tablespoons filtered water until you have a rough dough. It will look a bit crumbly but should come together if you squeeze a lump together in your hand – if not, add a little more water.

• Heat the oven to 180C/fan 160C/gas 4.

• Line a large baking tray with baking paper or a silicone baking mat. Scoop out a generous tablespoon of dough and make a ball using your hands. Push down on the baking tray into a cookie shape and repeat with the remaining dough – don’t worry about spacing them too far apart as they won’t expand much in the oven.

• Bake for 12 minutes then leave to cool before eating.

• Stored in an airtight container these cookies will keep for a few days.

Sticky Dark Chocolate Pear Cake (Biodynamic Organic Dark Chocolate)

The new Dark Biodynamic Chocolate cake! Turn an easy melt 'n' mix chocolate cake into a show stopper with toasted Ancient Purity Sandalwood Nuts, glossy pears and whipped caramel-rippled cream.

Ingredients (16 servings)

• 330 grams coconut sugar.

• 1 tablespoon instant coffee powder.

• 250g butter, chopped.

• 200 grams Biodynamic Organic Dark Chocolate, chopped.

• 2 large eggs.

• 225 grams almond flour.

• 35 grams self-raising flour.

• 25 grams Ancient Purity Raw Cacao Powder.

• Thickened cream, whipped, to serve

• 45 grams Ancient Purity Sandalwood Nuts, toasted, coarsely chopped.

• Biodynamic Organic Dark Chocolate, extra, coarsely chopped.

Ingredients (Caramel Pears)

• 4 small firm pears, peeled.

• 220 grams coconut sugar.

• 2 cinnamon sticks or quills.

• 2 whole-star anise.

• 1 teaspoon vanilla bean paste.

• 200ml thickened cream.

• Pinch of Ancient Purity Celtic Sea Salt.

Preparation

• Preheat oven to 150°C. Grease a 17cm (base measurement) round cake pan and line base and side with 3 layers of baking paper. Combine the coconut sugar, coffee powder, butter, Dark Organic Chocolate and 375ml filtered hot water in a large saucepan over low heat. Cook, stirring, for 5-7 minutes or until Biodynamic Dark Chocolate melts and mixture is smooth. Transfer to a heatproof bowl. Cool for 20 minutes.

• Add the eggs to Dark Chocolate mixture in a bowl. Use a balloon whisk to stir until well combined. Stir in combined flour and cocoa powder. Pour into prepared pan. Bake for 90 minutes or until a skewer inserted in centre comes out clean. Set aside in the pan to cool completely.

• Meanwhile, to make caramel pears, place the pears and sugar in a medium saucepan. Cover with cold filtered water. Add cinnamon, star anise and vanilla. Place over high heat. Bring to the boil. Reduce heat to low. Cover with a piece of baking paper to keep the pears submerged in the cooking liquid.

  • Brand: Solospring.
  • Size: 40g (1.41 oz.).
  • Storage: Keep in a cool dry place.
  • Estimated shelf life from purchase: 1 year.

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