dark chocolate

Spiced Orange Chocolate Spoons

Posted on November 19, 2014 by Deepa

It is widely accepted in scientific circles that a little bit of chocolate every day does wonders for one’s general health, demeanor, muscular strength, bone density, complexion and sexual performance*. Researchers have found that the substance can be taken in either liquid or solid form, hot or cold, in secret or with others of the same inclination**. There is anecdotal evidence that sitting in one’s comfiest armchair and closing one’s eyes while taking this medication improves it’s efficacy, however further studies are required in this particular field***. One point on which all scientists are in agreement is that the darker the chocolate the better****.

Here at the Therapeutic Chocolate Society, we strive to improve ease of administration of this highly efficacious therapy. We strongly support consumption of chocolate in its solid form, pure and unmodified. However if a liquid form improves ease of administration, and if the slightest hint of fragrant orange and warming cinnamon, with the subtlest of bites of fiesty cardamom improves the appeal of the treatment, we may have just the thing for you.

Warm a cup of milk of your choice, hot enough to melt the chocolate but not so hot that it scalds your mouth. Stir gently with the chocolate spoon until all melted. Lick any residual chocolate off the spoon (it is important to consume the full dose). Add a little sugar or sweetener if desired and sip until all gone.

You may feel a rich, creamy sensation coating the inside of your mouth. You will experience a heat in your chest as the warm liquid trickles from your mouth to your stomach. Approximately 100% of patients report a heady cocoa aroma that overtakes the remaining senses, a sprinkling of orange and spices lacing it’s edges.

All of these are normal and frequently reported side effects of hot chocolate made with Spiced Orange Chocolate Spoons.

Like life itself, it is a bittersweet experience of depth, complexity and ultimately, sweetness.

*This is likely completely fabricated.
**Also unproven
***There are no such studies being conducted, nor are there ever likely to be.
****This part may actually hold some truth.

Spiced Orange Chocolate Spoons

Makes 12-14

Get:
150g good quality dark chocolate (I used 100g 70% + 50g unsweetened)
Finely grated zest of 1 orange
1/2 tsp cinnamon powder
1/2 tsp vanilla bean paste or vanilla extract
The insides of 4 cardamom pods, powdered

Make:

Lay out 12-14 teaspoons in a tray. Alternatively you can use an ice cube tray. Melt the chocolate in a double boiler or in the microwave in 20-30 second bursts. Add the other ingredients. Stir to mix well and place small amounts (about 1 1/2 tsp) of the mixture into the teaspoons or the sections of the ice cube tray. If using the ice cube tray, insert wooden popsicle sticks into the centre of each cube of chocolate. Place in the fridge to set or in the freezer if there is a medical emergency requiring immediate chocolate treatment.

Stir into a cup of hot milk, sweeten if needed find an armchair and enjoy.

Like things extra chocolatey? Use two!

Raw Mint Slice for The Sweet Swap 2014

Posted on September 8, 2014 by Deepa

The punch of peppermint is what first makes

It’s presence known in the rich nutty base

Then sexy dark chocolate, creamy with coconut

Widens the smile on the indulger’s face

So as a nibble with tea

Or an after dinner zing,

This raw mint slice will make

Your taste-buds sing!

Ok so a poet I clearly am not. But I am kinda tickled pink with this recipe, and boxes of the decadent yet goodness-filled squares went out to three lovely bloggers. Amanda of Chewtown, Bryton of Food in Literature and Cassandra of Journey From Within each received a box of these gluten-free, low sugar, raw goodies. In turn, I welcomed sugary goodness in the form of Butterscotch Pecans from Fiona of Tiffin and Raw Date and Almond Truffles from Karla of Get On Up. In its second year, the Sweet Swap, organised by Amanda (Chewtown) and Sara (Belly Rumbles) is a fun, innovative event that brings Aussie bloggers together and benefits a worthy cause.

Raw Mint Slice

Makes 24 squares, approx 4cm x 4cm

Get:

Base:
3/4 cup cashew or macadamia nut butter (homemade or store bought)
2 tbsp milk powder (or pea protein powder for a vegan option)
1/2 cup shredded coconut
2 tbsp rice syrup
4 drops peppermint oil (available at cake supply shops)
1 1/2 tsp spirulina powder (for colour, optional)

Topping:
120g good quality dark chocolate
1 tbsp thick coconut cream* (see note)

To Sprinkle:
Small handful cacao nibs or shredded coconut

Make:

See the note below first regarding coconut cream. Prepare a tray lined with grease-proof paper. To make the base, place all the ingredients in a bowl and stir. It will probably be a little too thick to stir, at which point you can knead with clean hands. If the nut butter you use is on the runny side, you may need to add a little more milk or protein powder to achieve a bread dough consistency. Press the mixture down into the tray to roughly a 6-8mm thickness.

To make the topping, melt the chocolate in a double boiler or in 20-30 second bursts in the microwave. When it is fully melted, quickly stir through the coconut milk before the chocolate seizes up. Quickly spread the mixture evenly over the base and sprinkle with cacao nibs or coconut.

Place in the refrigerator for at least 2 hours before slicing with a sharp knife.

Notes:
Use coconut cream with no additives (I use Ayam brand), and pop the can in the refrigerator for at least 6 hours or overnight. Then, open the tin without shaking and use the thick part of the cream off the top of the tin.

Chocolate, Cranberry and Pistachio Granola

Posted on May 15, 2014July 9, 2014 by Deepa

It began with the subtlest of signs. A hole in a paper bag from which plain flour poured when I was shifting things around to look for something. A perfect circle the size of a ten cent piece that I convinced myself was a tear. I cleaned up the mess, found what I needed and thought nothing more of it.

Then on another day, another hole……..this time in the wholemeal flour bag. And another pile of flour underneath to clean up. On the other side of the pantry, there were tiny holes nibbled into the bag of pepitas.

Nibbled!

By tiny teeth!

It was then that we noticed the scattering of tiny black pellets. After all, when you’ve been busy scooting around on tiny feet and munching your way through a pantry full of food, nature will inevitably call and a trail will be left behind.

Feeling somewhat invaded and unclean, we set out the humane traps. They were not lured by the bread that we offered on the first two nights, not the sweet piece of dried coconut that we tried next. Predictably, it was the cheese that did it. Not the holey Swiss cheese that attracts cartoon mice, but a small piece of Grana Padano…….the expensive kind.

Once both the tiny furry terrorists were caught and released in the park down the road, Mum and I set about on our cleaning mission. It was a much needed push to spring clean the pantry. Old ingredients and those that were blessed by rodents were thrown out, shelves were wiped down, and glass jars were filled, labelled, and arranged in height order.

Ingredients that I had purchased and forgotten about were rediscovered. An afternoon of experimentation led to a rich, chocolatey granola, low enough in sugar to make it ok to eat chocolate in the morning. I used some unsweetened cocoa mass that was uncovered in the mouse hunt, and added rice syrup for a slight sweetness. You could do the same, or just use 70 or 80 % dark chocolate.

Chocolate, Cranberry and Pistachio Granola

Get:

1 1/2 cups shredded coconut
1/2 cup sunflower seeds
80g dark chocolate (I used unsweetened cocoa mass + 2 tsp rice syrup)
2 tbsp cashew or macadamia nut butter
1 tbsp protein powder or milk powder (optional)
1 tbsp chia seeds
1 tsp cinnamon
1/8 tsp salt
2 tsp coconut oil
1/2 cup shelled pistachios, roughly chopped
1/4 cup dried cranberries, roughly chopped

Make:

Preheat the oven to 160 C. Spread the coconut and sunflower seeds out on an oven tray and toast in the oven for 7-8 minutes, or until the coconut has turned a light brown. Spread the pistachios on a seperate tray and roast until they have gained a little colour- they may take a bit longer than the coconut and sunflower seeds. If making the nut butter from scratch, this is the time to roast those on a separate tray.

Melt the chocolate in a double boiler or in the microwave in 20-30 second bursts (use a large bowl either way). If using cocoa mass, stir in the rice syrup well. While the chocolate is warm, add the coconut oil and nut butter, cinnamon and salt, and stir well.

Add the other ingredients and toss until they are all well coated in chocolate. Place the bowl in the fridge for 20-30 minutes.

Remove from the fridge and crumble with your fingers. Store at room temperature for up to 3-4 weeks or in the fridge for longer. Eat with milk, nut milk, yoghurt or on it’s own!

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