December 15

Wild Orange Raw Chocolate

Handmade chocolates making lovely gifts to family, friends, colleagues.

Often when we think of handmade items for Christmas we opt towards crafting or DIY products, but maybe this Christmas (and beyond) think about the gift of some tasty handmade raw chocolates simply made with 3 ingredients.

I love making it in the traditional chocolate moulds for the kids in different shapes and sizes, and for the adults I love to make them into cubico, rondo or heart shapes.  It’s totally up to you with whatever mould you have at home.  You can pour it into a small slice pan then break it up like bark.  If your going to do this and want the wow factor some dehydrated sliced orange chunks look lovely.

To find out more about Essential Oils click here.

To buy Wild Orange essential oil go straight to my secure web selling page and start using this oil for it’s many properties, and to start making my essential oil infused chocolate. I know you will love it.

Wild Orange Raw Chocolate

Prep time Total time
20 mins 2 to 4 hours 20 mins

Author: Tracey Francis of Essential Olie


  • 100g Shaved Organic Cacao Butter
  • 50g Raw Organic Cacao Powder
  • 2 Tablespoon Maple Syrup
  • 1 teaspoon Vanilla Extract/Flavour
  • Pinch of Himalayan or Celtic Sea Salt
  • 20 Drops dōTERRA Wild Orange Essential Oil


  1. Place chocolate moulds on a small chopping board.
  2. Add all ingredients in a large glass measuring jug over a small pot with water on low heat.
  3. Allow the cacao butter to melt then mix with a spatula or whisk so there are no lumps.
  4. Once the cacao butter has fully melted, take it off the heat and pour into the chocolate moulds.
  5. Gently put the moulds (hence why there are on a small chopping board) into the refrigerator to allow the chocolate to set (approx 1-2 hour).  Hint:  if they are set then they will be shiny when you take them out of the mould and they won’t melt.
  6. Once the chocolates are set they can be kept in an airtight container in or out of the refrigerator.
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