I can’t believe it’s not a chocolate orange!
An indulgent tasting chocolate orange that’s the perfect replacement for processed bars and contains a delicious crunch from the buckwheat kernels.
Servings Prep Time
20 segments 10 minutes
Servings Prep Time
20 segments 10 minutes
Basic chocolate recipe
flavours and crunch
chocolate orange recipe
  1. Place the cacao butter in a glass bowl over a pan of boiling water (a bain Marie) and slowly melt the butter.
  2. Once melted, stir in the cocoa using a metal balloon whisk.
  3. Remove from the heat and add the maple syrup, orange extract and buckwheaties if using – you can adjust the flavours to your liking at this stage.
  4. Spoon the melted chocolate into paper cases, ice cube trays or chocolate moulds.
  5. Leave to set in the fridge or freezer for half an hour.
  1. Soak one cup of buckwheat kernels in 2 cups of water overnight.
  2. Once soaked, rinse and drain the kernels and lay them out on a baking tray. Dehydrate in a low oven (around 80°C) for up to an hour until dry and crispy.