Everyone seemed to really love the pink ombre diamonds I shared on Instagram the other day so I decided to run you through a quick DIY on how I created these. A couple of weeks back I got this amazing diamonds chocolate mould which I immediately fell in love with the moment I saw them online. In case you are interested where I got mine from here is the link.
The basic recipe is adopted from my white cookies n cream chocolate bar recipe. The big question is now: how do you give these beauties this ombre pink look? For the pink color I used my all-natural freeze dried fruit powder which is made from real strawberries. If you are following my recipes you will notice that I absolutely love to use fruit powders – they add sweetness, color and amazing flavors at the same time! The white part of the diamonds is created with cocoa butter which is always the basis for my white vegan chocolate.
So originally I wanted to create a fully pink coloured chocolate but using cocoa butter for chocolate making can be a tricky thing sometimes. So when I mixed in the strawberry powder to color the chcolate pink, the cocoa butter didn’t seem to fully combine with the cocoa butter. So when I poured the chocolate mix into the moulds the strawberry powder would sink to the bottom of the mould leaving the top slighlty white-ish creating that ombre pink look. This is how something unexpected turned into something really cool!
Vegan Pink Ombre Diamonds (makes 100 grams)
- 50g cocoa butter (melted)
- 1 tbsp coconut milk powder (from the Asian store)
- 1 tbsp Erythritol (alternatively you could use icing sugar)
- pinch of salt
- 1/4 tsp ground vanilla
- 2 tbsp raspberry powder
Melt the cocoa butter in the microwave for 30 seconds or using a double boiler until it has becomes completely liquified. Whisk in the coconut powder, salt, Erythritol and ground vanilla and whisk until well combined. Lastly add the freeze dried raspberry powder. Let the mixture cool down for at least 15 minutes. Now grab your chocolate mould set it on a tray which will make it easier to transfer the whole thing to the fridge later. Carefully pour the chocolate mixture into your moulds. Transfer to the fridge for at least an hour to give the chocolate time to set.
If you try this recipe, I would love to hear about it! Leave a comment and don’t forget to tag a photo #whensweetbecomeshealthy on Instagram so I can see your creations in action.