Geranium oil is now listed as one of our culinary oils in Australia.
This means we can now promote its use as a delicious flavouring agent in food and beverages….and of course it goes really nicely with chocolate!!!!
So if you have a sweet tooth, you’re going to absolutely love these three Geranium & Fig chocolate recipes below. And if you like to make your own raw chocolate, flavour it with some Geranium oil next time you make it. You’ll be delighted at the result!!!
Geranium Oil – nature in a bottle
Every leaf of a plant, every root of a tree, every petal of a flower contains a living vibration.
When we take this leaf, stem, root or piece of bark and we cook with it, we are transferring this living vibration into our food.
When essential oils are produced in the way that Young Living farms and distils their oils, the life force and vibration of the plant is transferred with that oil into the bottle.
So when you cook with that oil, you are experiencing nature’s vibration in your food.
This vibration uplifts and transforms us. If we were to use dried herbs, or bottled fresh herbs, much of this natural vibration is already lost. If we use herbs freshly picked from our garden, they still have their vibration intact, which is great! But because essential oils are highly concentrated (and one drop can be equivalent to a whole plant or even a whole bunch of plants), we are getting a much more potent experience of their vibration.
I love using essential oils in my food, because that essential oil is then transferring its powerful “feel good” properties into the food, in a much more heightened way than using the fresh herb.
So let’s take a look at Geranium oil. When we use this oil in our food, it brings some wonderful benefits to us….the same as if we were to use it topically on our body, or aromatically in our diffuser.
Why Geranium oil is a “panacea for the senses”
Geranium oil was first distilled in 1819 by the French chemist Recluz. And what a gift he brought to the world!
Geranium oil relaxes the mind, eases frustration and irritability, and calms agitation.
In addition to supporting us emotionally, it puts us in a really calm state to better digest and receive the nutrients from our food containing the oil.
It’s the perfect oil to use when you are stressed and overworked, and reaching that point of nervous exhaustion. It inspires a healthy thirst for balance in our life, fostering greater connection and enjoyment.
Being such a workaholic perfectionist myself, I can understand why Geranium is one of my “go-to” oils when I’m feeling under pressure due to my self-imposed work schedule.
Not surprisingly, because Geranium oil reconnects us with our body and smooths the flow of Qi (also called Chi, or energy), it effortlessly liberates our senses, including our sexuality.
This is why it’s renowned as an aphrodisiac, helping to foster deep and intimate communication.
So when you offer your loved ones some of these geranium-infused chocolates, watch out!!! You might just get more than you bargained for!
Dark Chocolate & Geranium Squares
by Julie McPhee
Julie writes: We all love this recipe because it’s simple to make, and it tastes and smells like Turkish delight!!!
- 2 blocks of 70% cocoa dark chocolate
- 4 drops of Young Living Geranium oil
- 150g or more of dried figs (ie. about 5 to 10 figs, depending on how much you love the taste of figs in your chocolate).
Step 1: Begin by melting the dark chocolate, either on low heat on the stove, or in a Thermomix. If you’re using a Thermomix, I’d typically do 3 minutes on 100 degrees celsius, and this is enough to melt the chocolate.
Step 2: While this is happening, chop the dried figs into quarters. Spread the figs out on a shallow baking tray lined with baking paper.
Step 3: Once the chocolate is melted and off the heat, add the Geranium oil to the chocolate and stir it through.
Step 4: Pour the melted chocolate over the figs, then place the baking tray into the fridge.
Step 5: Once the mixture has set, take it out of the tray, and chop it into squares. Serve on a tray with geranium flowers.
Geranium-Infused Vegan Chocolate
by Karen Davies
Karen (pictured far right) writes:
We like to use rice malt for this recipe, as it is fructose-free (meaning it’s better for gut health), and it creates a nice chewy texture!
My entire extended family loves this recipe as it is raw, vegan and healthy! It takes about 15 minutes to make, and sets in about 30 minutes.
You do need to keep it cold though as the coconut oil will melt quickly on a hot day. Keep it in the fridge until serving, or sit it on an ice container if you have it out on display. The bitterness of the cacao, the sweetness of the rice malt and the deliciousness of the Geranium oil blend perfectly together!
- 1/2 cup organic cacao powder
- 1/2 cup organic cacao butter
- 1/2 cup organic coconut oil
- naturally-dried Australian figs
- 2 tablespoons rice malt syrup
- 4-6 drops of Young Living Geranium oil
Step 1: Melt the coconut oil and cacao butter together in a bowl over a saucepan with boiling water.
Step 2: When melted, remove from heat, add cacao powder and rice malt syrup, and mix well by hand until it’s all blended.
Step 3: Cut the figs into small pieces, and place on a dinner plate with slightly raised edges to prevent the liquid flowing over.
Step 4: Add the Geranium oil to the melted chocolate and mix in. Pour this mixture over the figs, and place in the fridge to set.
Step 5: When the coconut oil is cold it sets hard and I just snap the circle of chocolate into pieces and serve.
An Easy Treat: Geranium & Wolfberry Chocolates
By Jenni Christie
Jenni Writes: The reason I love this recipe is because it tastes so amazing and is super fast to prepare…..and I love that it uses both Geranium oil and the Young Living dried Ningxia Wolfberries in the recipe.
I always get comments from people whenever I serve this, and no-one EVER stops at just one piece!!
Step 1: Melt the chocolate in a stainless steel pan over simmering water.
Step 2: Allow it to cool just slightly, then add and stir in the drops of Geranium oil. If desired, you can add a drop or two of Rose oil, however if you do this, make sure you reduce the amount of Geranium oil, otherwise the flavour is overpowering.
Step 3: Stir through the dried fruit, spread the mixture out on baking paper, and pop it into the fridge to set.
Step 4: Once set, scrunch the paper into a ball to break up the pieces into bite-sized chunks, then keep it in the fridge until time to eat. Yum!!!