Be My Aphrodisiac: Rose + Ginger + Goji Raw Chocolates

Natural aphrodisiac. Heart-opener.
Seratonin dispenser.

Trying to think of a better gift than some tenderly prepared homemade chocolates is difficult. You know it took that person time, energy & thought to make you something that is essentially pure indulgence. If you and your lover are earth-worshipping souls, extra kudos arrives because all of these ingredients can be bought organic and #zerowaste in our weigh-your-own section, ensuring you are cutting down on your plastic use and only buying the exact amount you need.


”…considered the king of natural aphrodisiacs. It has compounds such as anandamide, the feel-good chemical, and phenyl ethylamine (PEA), the love chemical that releases dopamine in the pleasure centres of the brain, peaking during orgasm. PEA can also induce feelings like excitement, euphoria and attraction. Cacao has a key component known as serotonin that brings about a sense of relaxation and wellbeing.” (

  • These chocolates take 5 minutes to make, then 1 hour to cool.

  • I used a mould, but you could just as easily use a greaseproof paper-lined oven tray that has been sat in your fridge for 30 mins - when your chocolate is ready, take the tray out of the fridge and pour the mixture in 1 inch dollops on the tray. The cool temperature will help it to set quickly.

  • Xylitol was used as the sweetener in this recipe, but you could also use raw cane sugar, stevia or coconut sugar instead. I like to put my sweetener in the food processor for a few minutes so it’s consistency is more of a powder, but this isn’t necessary, you can just use it straight from the packet. It will have a granulated texture in your chocolate, but this adds it’s own textural charm!

I added some goji berries - also known as “happy berries” in China, where they are celebrated for their power as an aphrodisiac. Ginger is well-known for improving the circulation to…well, everywhere in the body! Rose; celebrated for it’s soothing effect on the senses. It has the ability to calm and relax us, balance our emotions and re-invigorate our senses.

Did I mention this combination also tastes INCREDIBLE?!


1/3 cup (43g) raw cacao powder
1/3 cup (43g) raw cacao butter
1/4 (32g) xylitol
1 tbsp rose water
3 pieces crystallised ginger
1 tbsp goji berries

Chop the crystallised ginger and goji berries into small pieces and arrange in your mould as above, or if using the paper on a chilled tray method - arrange little piles 2 inches apart and place tray in the fridge to cool.

In a small saucepan, bring about an inch of water to a very gentle simmer. Place another bowl or pyrex jug inside the sauce pan - this acts as a double boiler. Melt the cacao butter in here. If you have a thermometer then keep the temperature below 46 degrees.

When the cacao butter has melted, stir in the xylitol and cacao powder. When it’s well stirred in, add the rose water and stir for one more minute.

Return th bowl to the saucepan and very gently heat for 30 seconds whilst continually stirring.

Pour into your moulds or onto your chilled tray, then place in the fridge to cool for 1 hour.


Carolyn DavisComment