Chocolate Tessellation is an intense chocolate recipe submitted by reader Rod.
The three ingredients in this recipe were selected specifically for their nutrients, with natural unsweetened cocoa as the nutrient focus. “Tessellation” refers to the surface texture of the chocolate and to the repeating geometric pattern created when the chocolate is sliced into bite-size servings.
This easy chocolate recipe could be prepared in a pan on the stove, but a tall glass mug with a rounded bottom (containing the coconut oil and warmed in the microwave) is ideal for the quantity of ingredients in this recipe. The coconut oil should be very warm, but not hot (use a low microwave setting to warm the coconut oil).
1/3 cup + 1 tbsp extra virgin coconut oil, warmed
1/2 cup natural unsweetened cocoa
3 tbsp fruit juice concentrate*
*Concentrate should have the consistency of syrup. Use a single concentrate or combine several to create enticing flavors (try elderberry, blueberry, cranberry, pomegranate, or black cherry).
In a small container, warm coconut oil and stir in powdered cocoa. Add juice concentrate and stir well to blend flavors and create a smooth internal texture (surface tessellation occurs naturally).
Pour warm chocolate mixture onto a plate lined with wax paper. Turn a second plate upside down to use as a cover, and refrigerate for several hours.
When the chocolate is firm in the center (not completely hardened), slice into pieces and store in a covered container in the refrigerator.
Preparation time: 25 min.
Approximate servings: 14