Homemade Chocolate
Home made chocolate
Photo by Krys Lojek
Ingredients
100g Organic evaporated cane juice also sold as Rapadura sugar and Panella sugar
pinch of Himalayan salt
90g Cocoa Butter
90g Pure virgin coconut Oil
90g Raw cocao
200g Activated Almonds or alternative (I have used a mixture of nuts and dried fruits, all with success)
Method
Grind the sugar and salt for 30 seconds put aside
Place the cocoa butter and coconut oil in Thermomix on 37 degrees, speed 2 for 15 minutes. Ensure all of the ingredients are melted.
Add the sugar in Thermomix on 37 degrees ,speed 2 for 15 minutes.
Add the raw cocao in Thermomix on 37 degrees speed 2 for 15 minutes.
Ensure all of the ingredients are melted.
Prepare a baking dish with baking paper (10 cm by 30 cm by 2 cm deep)
Add the nuts on top of the baking paper
Pour the melted chocolate int the baking dish covering the nuts.
Place the chocolate in the fridge for 1-2 hours until set.
Cut the chocolate in to chunks or break up as desired into bite size pieces.
Alternatives
Use a selection of nuts and berries instead of just almonds
Some people have added a dash of liqueur to make an adult only version.
Adapted from Cyndi O'Meara (www.changinghabits.com.au)
100g Organic evaporated cane juice also sold as Rapadura sugar and Panella sugar
pinch of Himalayan salt
90g Cocoa Butter
90g Pure virgin coconut Oil
90g Raw cocao
200g Activated Almonds or alternative (I have used a mixture of nuts and dried fruits, all with success)
Method
Grind the sugar and salt for 30 seconds put aside
Place the cocoa butter and coconut oil in Thermomix on 37 degrees, speed 2 for 15 minutes. Ensure all of the ingredients are melted.
Add the sugar in Thermomix on 37 degrees ,speed 2 for 15 minutes.
Add the raw cocao in Thermomix on 37 degrees speed 2 for 15 minutes.
Ensure all of the ingredients are melted.
Prepare a baking dish with baking paper (10 cm by 30 cm by 2 cm deep)
Add the nuts on top of the baking paper
Pour the melted chocolate int the baking dish covering the nuts.
Place the chocolate in the fridge for 1-2 hours until set.
Cut the chocolate in to chunks or break up as desired into bite size pieces.
Alternatives
Use a selection of nuts and berries instead of just almonds
Some people have added a dash of liqueur to make an adult only version.
Adapted from Cyndi O'Meara (www.changinghabits.com.au)
Photo by Krys Lojek
Ingredients
100g Organic evaporated cane juice also sold as Rapadura sugar and Panella sugar
pinch of Himalayan salt
90g Cocoa Butter
90g Pure virgin coconut Oil
90g Raw cocao
200g Activated Almonds or alternative (I have used a mixture of nuts and dried fruits, all with success)
Method
Grind the sugar and salt for 30 seconds put aside
Place the cocoa butter and coconut oil in Thermomix on 37 degrees, speed 2 for 15 minutes. Ensure all of the ingredients are melted.
Add the sugar in Thermomix on 37 degrees ,speed 2 for 15 minutes.
Add the raw cocao in Thermomix on 37 degrees speed 2 for 15 minutes.
Ensure all of the ingredients are melted.
Prepare a baking dish with baking paper (10 cm by 30 cm by 2 cm deep)
Add the nuts on top of the baking paper
Pour the melted chocolate int the baking dish covering the nuts.
Place the chocolate in the fridge for 1-2 hours until set.
Cut the chocolate in to chunks or break up as desired into bite size pieces.
Alternatives
Use a selection of nuts and berries instead of just almonds
Some people have added a dash of liqueur to make an adult only version.
Adapted from Cyndi O'Meara (www.changinghabits.com.au)
100g Organic evaporated cane juice also sold as Rapadura sugar and Panella sugar
pinch of Himalayan salt
90g Cocoa Butter
90g Pure virgin coconut Oil
90g Raw cocao
200g Activated Almonds or alternative (I have used a mixture of nuts and dried fruits, all with success)
Method
Grind the sugar and salt for 30 seconds put aside
Place the cocoa butter and coconut oil in Thermomix on 37 degrees, speed 2 for 15 minutes. Ensure all of the ingredients are melted.
Add the sugar in Thermomix on 37 degrees ,speed 2 for 15 minutes.
Add the raw cocao in Thermomix on 37 degrees speed 2 for 15 minutes.
Ensure all of the ingredients are melted.
Prepare a baking dish with baking paper (10 cm by 30 cm by 2 cm deep)
Add the nuts on top of the baking paper
Pour the melted chocolate int the baking dish covering the nuts.
Place the chocolate in the fridge for 1-2 hours until set.
Cut the chocolate in to chunks or break up as desired into bite size pieces.
Alternatives
Use a selection of nuts and berries instead of just almonds
Some people have added a dash of liqueur to make an adult only version.
Adapted from Cyndi O'Meara (www.changinghabits.com.au)
