Saturday, 5 July 2014

Home made chocolate

First point before I start, never trust YouTube! It turned this recipe into an epic of Mum verses coconut and half way through I was left with the blade of table knife in my hand as the handle flew backwards across the kitchen while I attempted to demonstrate how not to kill yourself in pursuit of chocolate. Sod the sanitised versions, they don't work - it is a battle of wits and eventually we won but only after the process has been instantly promoted to family folklore and I can't possibly comment about that large scratch in the work surface...

A fresh coconut, dismembered violently then grated to liberate 4 table spoons of flesh.
4 table spoons cocoa powder
4 table spoons coconut oil* heated as necessary to make it liquid
Sugar to taste - we used 1 1/2 tablespoons of dark muscovado**
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon

Mix the cocoa powder into the coconut oil until well blended, then add the rest of the ingredients (see note on sugar below) and mix well.
Scrape into a suitable container, I used a square bowl lined with cling film, and refridgerate. After about ten minutes take it out and score lines in it, so that later it will be easier to break.

When it is hard, break up and enjoy!

**add the sugar bit my bit, so you don't make it too sweet. It is great for little people to see how much sugar really goes into chocolate. Pickle remarked on now understanding why chocolate is not good for her - not that it stopped her from loving the results.
If you don't have muscovado don't worry. You can use Demerara but blitz it with a blender to a fine powder as otherwise it won't mix in so well.

* coconut oil seems to be a new wonder ingredient. Pull it through your teeth for virtual immortality, cleanse your face with it or just cook with it. Many websites seem devoted entirely to the joys of it. Either way, if you buy a pot you can probably find a use for it before it goes off.

- Posted using BlogPress from my iPad

Location:Home natch

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