Spiced Chocolate Chai

Spiced Chocolate Chai

Nothing beats a good chai on a cool day, so we played around with our favourite organic spices until we perfected our very own spiced chocolate chai filling. it’s like your favourite chai latte has been poured inside your favourite raw chocolate—a match made in heaven.


makes 35
small chocolates

Prep Time

25 minutes,
plus 2 hours setting time


High speed blender, piping bag, chocolate moulds


230g maple syrup
130g cashews, soaked
100g cacao butter
2 tablespoons cacao powder
2 drops ginger essential oil
1 drop clove essential oil
5 drops cinnamon essential oil
1 drop cardamom essential oil
2–3 45g bars of Pana Chocolate Raw Cacao


Blend the maple syrup, cashews, cacao butter and cacao powder in a high-speed blender until smooth.

Add all the essential oils to the mixture and blend until combined.

Refrigerate the mixture until it is firm enough to pipe into a lined chocolate mould.

Transfer the mixture into a piping bag and pipe a small amount into each lined chocolate mould.

Close the moulds with chocolate and set in the fridge for at least 2 hours. Once set, knock the chocolates out of the moulds.

Making Individual Chocolates

Lining Moulds

Note: Ensure your chocolate mould is completely dry. Any little drops of water will leave watermarks on the finished chocolate.Melt chocolate slowly in a bain-marie. If the chocolate is not melting to a smooth consistency, you can add 1 teaspoon of coconut oil.

1. Hold the chocolate mould on a slight angle. With a ladle, spoon the chocolate over each mould to fill. Tap the edge of the mould with your ladle handle to release any air bubbles. This is especially important if your mould has lots of detail.

2. Tip the mould upside down over the bowl of chocolate and let the excess drip out, tapping gently with a metal spatula.

3. Run your spatula over the top and sides of the mould to remove all excess chocolate—this will ensure a clean and professional finish. Set in the fridge for 30 minutes.

Note: Excess chocolate can be used to close off the chocolates once the fillings are in place..

Filling and closing moulds

1. To fill the mould, place your filling in a piping bag. Squeeze some filling into each chocolate mould, leaving a gap of approximately 2 mm at the top of each mould.

2. Ladle more melted chocolate over the mould to completely cover the filling and fill the mould.

3. Using a metal spatula, scrape off excess chocolate. keep your hand and spatula flat to ensure you don’t puncture your beautiful chocolates! Set in the fridge for at least 2 hours.

Note: Once the chocolates are set, twist the mould slightly as you would an ice tray, then turn the mould upside down and tip the chocolates out.

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