Connie Sutherland Moderator Reg: 07-13-2005
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Loc: North-Central coast of California
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from another thread that I didn't want to derail:
Quote: Joyce Salazar
I was in Whole Foods one day and they were giving away samples of this chocolate made with virgin coconut oil, and it was simply heavenly
I proofread a book last year (Raw Energy from Storey Publishing) that had instructions for making simple homemade all-raw dark candy with coconut. Just get a bag of raw cacao powder, some raw coconut oil, raw coconut shreds, a pinch of salt, and raw honey or agave. I also add a little vanilla, nice from a real vanilla bean but extract is fine.
You just stir up the stuff into a pretty stiff dough, pinch off balls (roll them in coconut too if you want, but not necessary) and just refrigerate. They are good straight from the fridge -- firm but not hard.
These are intense. One or two of them actually satisfies the choco-crazies!
And all the antioxidants, B vitamins, and calcium and other minerals are intact.
Reg: 07-27-2009
Posts: 1421
Loc: Southern California
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There's a shop in Brooklyn (they're big now because they were on Food Network or something) that makes pure chocolate. It's so strong I can only stand the lightest of it. Nothing but pure ingredients.
Connie Sutherland Moderator Reg: 07-13-2005
Posts: 31571
Loc: North-Central coast of California
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"I'm definitely going to try your recipe, Connie!"
The measurements are about like this:
the seed paste from the inside of a 7" vanilla bean (or a scant tsp vanilla extract)*
about a cup fine shredded raw coconut
about 1/2 cup raw cacao powder
about 1/4 cup raw unrefined coconut oil
about 3 tablespoons raw agave (or your choice of honey)
little pinch salt
I moosh the cacao, oil, salt, vanilla, and agave first to get it well blended before adding the coconut. This makes a couple dozen unless you eat some for quality control as you are making it.
I would say that this does not make a candy for kids or for milk-chocolate people.
*I have not noticed a problem with the extra liquid from the substitute of extract.
Connie Sutherland Moderator Reg: 07-13-2005
Posts: 31571
Loc: North-Central coast of California
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Quote: lynne barrows
Is this going to make me give up Green and Black's 85%?
No. I'm with you that Green and Black is WAY up there in the chocolate hierarchy.
G&B is such good chocolate that they actually make a white "chocolate" that tastes like something (and normally I think white "chocolate" is kind of a cruel joke). (No, I'm not suggesting that anyone spend their chocolate money on white "chocolate." But I tasted my sister's and was very surprised by it.)
No, what this recipe will do is make it non-tragic when you have no G&B.
I'm so into milk chocolate... Does this make me a chocolate-woos?
Yes. Yes, it does.
Dang it... I suspected as much. (Hanging head in shame...) I'm not into wine either. But I do love a good, high quality cheese. Is there any hope for me?
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