A Chocolate Affair

Intricate sculpting, surprising textures, and unconventional flavours – there’s more to these chocolate desserts than meets the eye. Whip up these offbeat yet elegant treats at your next tete- a-tete.

- Eunice Lew

Serves 4 

Prep time 1 hour + 2 hours soaking + 1 hour refrigeration

Cook time 1 hour

white chocolate box 

400g white chocolate 

200g Go Pure Organic Acacia Honey

Pour white chocolate into a grease-free metal bowl and slowly melt chocolate over a bain-marie. Once melted, add honey and mix well. 

Spread chocolate onto baking parchment paper and score out the sizes required for each side of the chocolate box. After chocolate hardens after 5 minutes, use a knife to cut out the shapes without breaking the chocolate sheet. 

Rest the chocolate until hardened, then break along the cut lines to assemble into box shapes. Refrigerate until needed.

Use any mould to customise your own lettering design on the chocolate box.

white chocolate rose 

400g white chocolate 

200g Go Pure Organic Acacia Honey

Pour white chocolate into a grease-free metal bowl and slowly melt chocolate over a bain-marie. 

Once melted, add honey and mix well. 

After 5 minutes, use a teardrop metal mould to cut lightly on the chocolate sheet. Before the chocolate hardens, take the individual chocolate petals and attach them together, using the warmth of your thumb to melt the chocolate slightly. 

Shape the chocolate petal edges outwards. Continue to make and attach petals to overlap other petals, until you get your desired shape and size for a rose. 

Cover chocolate rose loosely with plastic wrap and refrigerate until needed.

dark chocolate mousse with liqueur cured cherries 

6 organic cherries, pitted 

2 tbsp brandy 

150ml dark chocolate, coarsely chopped 

300g cold heavy cream 

whites of 3 large eggs 20g raw sugar

Slice each cherry into 8 pieces and soak in brandy for at least 2 hours.