These chocolates are the perfect combination of intensity and nutritional sophistication. By using cocoa with a high percentage of purity and blueberries, we deliver an extraordinary load of antioxidants and flavonoids that benefit cellular health. Thanks to Stevia + Erythritol 1:1 from Castelló , we achieve just the right sweetness without the need for refined sugars, making them a treat suitable for those who watch their glycemic index. The subtle touch of rum and a pinch of Bonsalt act as natural enhancers, lifting the deep notes of chocolate to a professional level.
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Estimated time: 20 min. prep + 2 hours chilling.
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Difficulty: ⭐ (Easy).
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Servings: 15-20 chocolates.
Castelló Quality Ingredients
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200 g dark chocolate (minimum 70% cocoa).
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50 g dried or dehydrated blueberries.
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30 ml aged rum.
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2 tablespoons of Stevia + Erythritol 1:1 from Castelló
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100 ml light cream (or coconut cream for the vegan version).
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1 pinch of Bonsalt
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Pure cocoa powder (for coating).
Nutritional Analysis and Technical Sheet
Understanding what we eat is vital. Here is the nutritional breakdown per piece:
| Category | Nutrient / Component | Amount (per chocolate) | Benefit |
| Macronutrients | Proteins | 1.2 g | Structural contribution from the cocoa. |
| Healthy Fats | 6.8 g | Fatty acids from pure chocolate. | |
| Carbohydrates | 4.5 g | Energy without insulin spikes. | |
| Key Minerals | Potassium (Bonsalt) | 45 g (per 100g) | Helps with electrolyte balance. |
| Sodium (Bonsalt 0%) | 0 g | 100% free of added sodium. | |
| Vitamins and Others | Antioxidants | High content | From the blueberries and cocoa. |
| Calories | 85 Kcal | A satisfying functional indulgence. |
Step-by-Step Instructions (Method)
1. Blueberry and Rum Infusion
In a small container, place the chopped blueberries and cover them with the rum. Let them soak for at least 15 minutes so the fruit absorbs the aroma of the liquor and softens.
2. Making the Ganache
Chop the dark chocolate and place it in a bowl. Heat the cream together with the Stevia + Erythritol 1:1 from Castelló until it comes to a boil. Pour the hot cream over the chocolate and the pinch of Bonsalt . Stir gently from the center outward until you get a smooth, glossy mixture. Fold in the macerated blueberries (and the rest of the rum if desired).
3. Shaping and Finishing
Let the mixture rest in the fridge until it firms up (about 2 hours). Using two teaspoons or slightly cold hands, shape small spheres. Roll them in pure cocoa powder for the final finish.
Chef's Secrets
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Flavor Enhancer: The pinch of Bonsalt is essential in this recipe; the potassium helps break the monotony of dark chocolate, making the flavor of the rum and blueberry burst on the palate.
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Storage: Keep the chocolates in an airtight container in the fridge to maintain the ideal truffle texture, but take them out 10 minutes before serving to appreciate all the nuances of the cocoa.
Healthy and comforting!
These chocolates show that fine pastry can fit with a healthy, balanced lifestyle, keeping sodium and sugar under control.
Would you rather coat your chocolates in pure cocoa for an intense flavor, or would you like to try a little shredded coconut for a tropical contrast?
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