So, I finally had some time to make some chocolate!
I made Goji Berry Chocolate, Cacao Nib Chocolate, Chilli Chocolate and Chocolate Truffles.
The first 3 I used the recipe in previous post. For Goji I added a handful, same with the nibs, with the chilli I added a dash of Cayenne. Exterior they all looked the same, so I only took photos of the Cayenne Chocolates, which looked like this below...
I also had a bash at making truffles for the first time. Firstly, you make the plain raw chocolate mix and let it set.
Chocolate Truffles
225g Dark Chocolate, chopped
110g Thickened Cream
30g Cacao Butter
Method
* Put chocolate into a glass (heat tempered) bowl.
* Heat the cream and butter in a saucepan until scalding (be careful not to burn it!).
* Pour the hot mixture over the chocolate and whisk until smooth.
* Put the mix in the fridge to set for 2-3hrs.
* Once set, use a teaspoon to scoop and hand form into balls (about an inch wide). Work fast as it will melt quickly. You will end up with chocolate covered hands regardless.
* Roll the truffles in whatever coating you like. Above I have used shredded coconut, hundreds & thousands and cacao powder.
NB: if you decide to dip them in melted chocolate for a harder coating, put them back into the fridge to harden back up befor dipping. Use a skewer to impale a ball, dip into melted chocolate, and place onto greasproof paper lined tray until set.
You could even dip straight from melted chocolate into crushed nuts to make your own ferrero roche style truffle. Or you could set it in chocolate in the fridge and then drizzle melted chocolate over them. Whatever you can think of really!
Further note: If you want to add any flavouring to the balls, ad it to the cream mix BEFORE you add it to the chocolate. Things like Cointreau, Kahlua, Brandy, Peppermint etc.
So, I did a choclate course today. And here are the recipes I learned, courtesy of ROAR SUPERFOODS - from whom I have bought all my ingredients.
Goji Berry Chocolate is super yummy.
Basic Chocolate (makes approximately 25 chocolates)
Ingredients
3 Tablespoons of Dark Agave Syrup
80g Cacao Butter - chopped into small pieces. (I have one from wild harvested from Peru)
55g Cacao Powder - sifted. (I have 2 types,from Peru and Equador)
Method
1.Bring 2cm depth water in a small saucepan to boil.
2.Sit a glass jug/bowl on the saucepan (nb: water should not be touching the jug/bowl).
3.Place cacao butter in the bowl and then turn the heat off. Allow to completely melt.
4.Add agave syrup, mix WELL ro warm through.
5.Mix in the cacao powder1/3 at a time, blend well - by hand.
6.At this point, you would add in any ingredients that you wish to add to the chocolate ie nuts or dried fruit or spices.
7.Remove the jug/bowl and wipe all the water/condensation from the exterior of the container.
8.Carefully pour into chocolate molds and gently shake the molds to settle the chocolate.
9.Place in freezer for approximately 30 minutes or in the fridge for one hour to set.
10.When set, twist the mold to loosen the chocolate. remove from mold.
nb: Will keep refrigerated for up to one month. Will melt at room temp.
Mayan Chocolate Drink (makes approximately 4 serves)
Ingredients
1 cup raw organic Cacao Powder
Cayenne pepper - to taste
1/2-1 teaspoon raw Vanilla Powder
4 tablespoons Dark Agave Syrup
4 cups of warmed Almond Milk (recipe below)
Cinnamon and/or nutmeg to taste
Method
Mix all ingredients in the blender and serve.
Almond Milk (makes 1 litre / 4 cups)
Soak 3/4 cup of raw almonds overnight.
Strain and rinse almonds.
Blend almonds with 4 cups of filtered water.
Put through a fine strainer or a nutmilk bag (cheesecloth).
Store in the fridge (3 days max).
