Chocolates for the Doshas

Now your chocolate can be balancing to your dosha!

Recipes by Isabel Castro (with a bit of help from Katrina A. Svoboda Johnson)

See the table below for the three kinds of chocolates. Choose which one you will make, and assemble your ingredients.
Melt the cocoa butter in a double-boiler.
Tip: Keep water out of your mixture. It keeps the chocolate from setting.
Add the herbs and spices (including the vanilla extract). Allow them to infuse into the cocoa butter for a few minutes.
Add the cacao powder and cook at least five minutes until everything has been well incorporated.
Sift and add the coconut sugar. Stir until melted.
Once the chocolate has reached an even consistency, pour the chocolate into molds or a 13 x 9” baking pan. Place into a freezer for ~15 minutes to set.
Remove the molds or baking pan from the freezer. If the chocolate is in molds, remove it from the molds. If the chocolate is in a baking pan, break the chocolate into small pieces. Store in an airtight container.

Vata-pacifying Warm Chai Spice	Pitta-pacifying Cooling Rose Cardamom	Kapha-pacifying Stimulating Fire & Spice
1 c. cocoa butter	¾ c. cocoa butter	¾ c. cocoa butter
1¼ cacao butter	1¼ cacao butter	1¼ cacao butter
½ c. coconut sugar	⅓-½ c. coconut sugar	⅓ c. coconut sugar
1 tsp. cinnamon powder 1 tsp. ashwagandha powder 1 tsp. cardamom powder ¼ tsp. ginger powder ¼ tsp. black pepper powder ¼ tsp. nutmeg powder ¼ tsp. clove powder ¼ tsp. turmeric powder ¾ tsp. sea salt 2 tsp. vanilla extract	1 tsp. tulsi (holy basil) powder 1½ tsp. rose petal powder 1 tsp. shatavari powder ½ tsp. cardamom powder pinch of rock salt	1¼ tsp. cinnamon powder ¼ tsp. smoked jalapeño (chipotle) powder ¼ tsp. cayenne powder ¾ tsp. trikatu powder (¼ tsp. each ginger powder, black pepper powder, and long pepper powder) 2 tsp. vanilla extract ½ tsp. rock salt

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