As I live in Switzerland (the land of amazing chocolate) it would wrong of me not to have a go at making my own “posh chocolate”. If you walk the street of Zürich, or any Swiss city for that matter, you will walk past windows full of huge slabs of chocolate filled with different flavour additions – yes, I said SLABS! You can buy it with cereals in, various fruits, different mixes of chocolate… think of a flavour and you can buy it.

Yes, chocolate is loaded with sugar, however I am a big beleiver in the fact that a little of what you enjoy does you good, the trick is sticking to a little & not going overboard. I used a high cacao dark choclate mainly because I enjoy dark chocolate, but also because it contains less sugar (read the labels though because it can vary depending on the brand) and is rich in antioxidant flavanoids. Plus as kids in our family, if we wanted a “treat food” we had to make it ourselves…that was the deal!

I hope you give this one a go, it is easy and great fun as a treat for kids too – let them get creative with the design and flavours.

It also makes a fantastic gift idea!

Other lovely filling ideas are unwaxed/organic citrus peel, coconut shavings, crushed almonds, mixed seeds, coffee beans, muesli, puffed/flaked quinoa…..comment below with any other combinations you try!

  • Easy to make
  • Fun to make


  • 100g dark chocolate (around 50-60% cacao)
  • 20g dried, uncrystalised root ginger
  • 7g freeze-dried strawberries
  • A pinch of dried, edible flowers
  • A pinch of cacao nibs


  1. Break the chocolate into small piece and place into a bowl. Half fill another (larger) bowl with boiling water and sit the bowl with the chocolate in into this bowl – creating a water bath. Allow the choclate to sit and stir it occasionally until it is completely melted.
  2. While the chocolate melts, chop the ginger into small cubes and break the strawberry slices into pieces.
  3. Place a sheet of greese-proof paper onto a flat tray/plate and arrange the ginger, flowers, strawberries & cacao nibs onto it, it should cover around a 15 x 20cm space.
  4. When the chocolate is melted, slowly pour it on top of the greese-proof paper and if needed spread gently with a palate knife over the paper to cover the ingredients on the paper.
  5. Place this into a fridge to set for about an hour.
  6. Remove it from the fridge and break it with your hands – I think this looks better than cutting it with a knife.
  7. If you are giving it as a gift you can make it look nice by carefully wrapping in greese-proof paper and fastening it with thick string/ribbon. If you are keeping it four yourself, then keep it in a container in the fridge for the best shelf-life.