It may look like a complex restaurant raw chocolate recipe but it’s very easy to prepare, assemble and serve. You can use limes, oranges or lemons for the syrup instead of the satsumas and you can always swap the physalis for strawberries, cherries or another handy chocolate dipping fruit. For the raw chocolate, naturally I have been using our fantastically flavoursome Nacional Arriba de Fina Cocoa solids and butter from our Mayan Magic Raw Chocolate Making Kit. Read more →