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)


  • 2-cup Pyrex measuring cup + 4 qt. pot (or double-boiler)
  • molds or a baking pan


  • 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. 


Warm Chai Spice
Cooling Rose Cardamom
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