amazingly dark, raw chocolate... & it's vegan too
The things we do for love!
I've ended up completely covered in chocolate, twice, in the span of two weeks.
The first time I ended up a mess was because I was trying to piece together a birthday cake. In the act of trying to get the chocolate exterior smooth, I kept wiping my pallet knife on a towel which I would then put down on my lap. When I eventually stood up to admire my work, I realized that my hands, arms, face (from rubbing it) and jeans were completely covered in the dark brown mess. Luckily, my jeans were about due for a wash any way so I wasn't too fussed.
Today? Today is another story. I decided I would attempt to make some of this magical chocolate in an attempt to be a little ahelthier & still satisfy my sweet tooth. After all, I have all the ingredients for it. So, I took my lovely, organic, beautiful ingredients into work with me knowing that I would be much more zen in that nice big kitchen. All went well. All went very well actually. I even chose a nice little star-shaped ice-cub tray to use as my mold. Seemed rather fitting since I love stars & even have one tattooed on my back. The way home was where disaster struck.
The chocolate had set & I had the mold on a tray which was sitting on the front, passenger seat of my car. Here's a fun fact, did you know that untempered chocolate has a lower melting point than regular chocolate? Did you also know that raw chocolate has an even lower temperature than regular chocolate? I didn't. Today also happened to be rather lovely outside, and by lovely, I mean that it was practically summer. So, I was driving along (as you do) and I noticed that the chocolate was slowly starting to melt. This wouldn't have been so bad if the tray it was sitting on hadn't have been at an angle, but it was. The chocolate was melting faster & faster, & I started to notice that it was starting to leak out of the edges of the mold. In a moment of genius, I moved the tray up onto the dashboard of my car where it would lie flat, and hence stop leaking in effect. Of course, this caused me momentary distraction and I had to stamp on the brakes a little harder than I would have liked........ oh yes, chocolate went flying through the air landing all over myself, my face, my jeans, and more importantly, all over the interior of my already dirty car.
And so I say to you again. The things I do in the name of love.... love of chocolate that is.
Yes, I have since washed. I've scrubbed the chocolate even deeper into the fabric of my car seats. & I made another batch of chocolate.
The chocolate recipe was totally worth the whole big mess though. I think I may even try it again & add some chilies into it. Yum!
Ingredients: - 100g cacao butter - 15g coconut butter - 60g raw cacao - 50g dark agave syrup - 0.25 tsp organic sea salt - 0.25 tsp vanilla bean powder (this is just ground vanilla beans)
Directions: 1. finely chop the cacao butter & place it in a double boiler or in a heat proof bowl to put in the microwave & melt it slowly. Once the cocoa has melted, stir in the coconut butter until it has melted & blended with the cocoa butter. 2. sift in the cocoa powder & stir slowly until a nice smooth texture has been reached, then, slowly pour in the agave syrup ensuring to stir whilst doing so. 3. last, stir in the salt & vanilla powder & continue to stir for a few minutes to ensure that the salt has dissolved into the warm chocolate. 4. last but not least, pour your chocolate into your desired mold (I used a rubber ice-cube tray) & place it in the fridge for an hour to set & harden.
Tips: *** if you would like the chocolate to remain solid at room temperature & have a nice sheen to it, think about tempering the mixture. Here is a lovely bit of literature by 'Cooking for Engineers' that will talk you through how to temper & why it's needed.
By the way...
If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.
Tools/ Equipment/ Machinery/ Ingredients:
Electric Scale - Etekcity - http://amzn.to/2xkKpQk
Hand Mixer - Kenwood - http://amzn.to/2xkjowh
Stand Mixer - Kenwood - http://amzn.to/2yqXPiH
Candy Thermometer - Etekcity - http://amzn.to/2xklw7k
Food Processor - Cuisinart - http://amzn.to/2xkkZqK
Blender - Kenwood - http://amzn.to/2xXQgwU
Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw
Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK
Pots & Pans:
Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi
Cake tins & Pie Plates:
Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N
Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce
Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T
Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR
Cupcake Tin - Wilton - http://amzn.to/2xkp4GG
Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2
Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0
Pipping Tips - Wilton - http://amzn.to/2yJVPy1
Food Gels - Wilton - http://amzn.to/2kpOCky
Fondant Smoother - Wilton - http://amzn.to/2xkyZRl
Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76
Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4
Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI
Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF
Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U
Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4
Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1
Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T
Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm
Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw
Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ
Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH
Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879
Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e
Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ
White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1
Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC
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