|Mini pans of homemade chocolate. Three varieties.|
Right most: plain dark choco topped with toasted sesame seeds
and desiccated coconut.
I was just about to go home but still had my some ingredients from the Philippines: virgin coconut oil, cacao butter and raw cacao nips. Three and a half months I had put off my special project. Much inspired by the homemade chocolates given to me by my friend Clara, I had intended to spend some of my time visiting with friends exploring the union of two loves: cooking and chocolate (which mostly comprises of eating it).
So in my final days, I decided to make use of the perfect cool temperature for solidifying chocolate, do a bit of research and just get on with it--plus, I wanted to make sure I felt I'd made the best of my long-distance schlep.
|Dark chocolate with hazelnuts, almonds and dried figs.|
In the end, I was amazed at how easy it all was and shocked at the quality of the chocolate. Why had I waited? Or had I simply left the best for last?
Real chocolate. No refined sugars. No preservatives.
I've a new appreciation for chocolate. Divine but so simply accessible. I wonder why we bother to buy super-market line chocolates at all!
|Dark chocolate with pumpkin seeds, sunflower seeds, flax seeds, |
desiccated coconut, cacao nibs, goji berries. Topped with
pumpkin seeds and desiccated coconut.
|Melting the cocoa butter. Virgin coconut oil added.|
- 1/3 fair-trade cocoa
- 1/3 virgin coconut oil
- 1/3 cocoa butter
- sweetened with coconut nectar to taste
all melted together in a glass bowl surrounded by hot water (you can use agave nectar alternatively)
set in cool temperature. In the UK, that was room temp. in the Philippines, I think you'll have to put it in ref or freezer...
|And now the cocoa powder...Nice dark chocolate.|