Hey Gorgeous! 🙂
I bet you are a huge fan of chocolate! 🙂 Who isn’t, actually? 🙂 That genuine dark one that melts in the mouth… that chocolate which can take you to Heaven…. Mmmm! This is exactly the chocolate I made for you today! And the best news is that it is made only with 3 ingredients, super easy to do and at the same time with a refined taste, delicate texture and velvety softness.
Some sci-fi facts about our favorite temptation. Do you know that in ancient Greece the cocoa butter was called the food of the gods, and the ancient Maya included it in the festive drinks used to celebrate love. It is also known that chocolate has healing powers and improves the mood.
Cocoa contains vitamins, saturated, polyunsaturated and monounsaturated fats. It is rich in antioxidants such as palmitic acid, oleic acid and stearic acid. These are essential fatty acids, but they also have antioxidant properties. And last but not least, cocoa butter slows down aging.
The cocoa butter can be taken as a food supplement – our well known friend the chocolate :)) And it is useful to prevent the effects of aging of the skin, such as wrinkles. It helps against sun spots, stretch marks and others.
Whatever you say about chocolate will not be enough so let’s start with the preparation of our exquisite chocolates! 🙂
INGREDIENTS:
100 g cocoa butter (melted down)
40 g raw cocoa
140 g locust bean jam (315 kcal per 100 g)
A pinch of salt
20 g raw nuts (hazelnuts, almonds, cashews)
For the white topping
(Quantity enough for 4-5 chocolates)
20 g cashews (pre-soaked in water)
20 g cocoa butter
10 g honey
METHOD:
Melt down the cocoa butter by placing it in a bowl. That bowl goes in another one full of hot boiling water. Please note that the bowl with the cocoa butter must not touch the bottom of the bowl with the water. Add the raw cocoa to the melted cocoa butter until they are mixed. Stir with a spatula until the mixture is homogenous (it is extremely important that no water drops in the mixture otherwise the mixture will not be homogenized and smooth!). Add the locust bean jam, the salt and stir again. Now transfer to a chocolate or candy mold. Add the whole or the chopped raw nuts. Now put the mixture in the freezer for about 2 hours to harden.
For the white topping:
Blend all the ingredients (the cashews are squeezed out of the water in advance). It is not needed the mixture to be finely ground. Once the chocolates are slightly firm (about an hour or less depending on the fridge/freezer), take them out and put the white topping on them. Return to the fridge for about an hour. Store the chocolates in the fridge or freezer.
NOTE: if you wish, additionally to the nuts in the chocolate, you can also add dried cranberries or raisins.
If you are a fan of mixed sweet and salty tastes, you can put lightly roasted salty nuts.
Please note that the chocolate is very sensitive to heat. It melts quickly between the fingers due to its composition, so I advise you to enjoy it quickly :)))))
Approximate nutritional value (excluding the white topping) according to cronometer.com
Kcal 1629
Protein: 12.9 g
Carbohydrates: 122.5 g
Fat: 119.1 g
Approximate nutritional value (including the white topping) according to cronometer.com
Kcal 1950
Protein: 16.6 g
Carbohydrates: 136.8 g
Fat: 147.8 g
No comments