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| . . . ROBIN'S KITCHEN |
Yield: 24 small chocolates These chocolates are different in both texture and taste than regular
chocolates. They melt smoothly in the mouth and the chocolate taste
comes out after a few seconds. They are best savoured slowly rather
than chewed quickly. The flavour is that of bitter-sweet dark
chocolate. 3 tbs coconut oil Roughly measure coconut oil and place in a glass dish. Place the dish in a slightly larger bowl of warm water, and let coconut oil melt. You can stir it periodically to help it along. When melted, measure three accurate tablespoons of coconut oil into a two cup glass measuring cup. Add flax oil and whisk together. Pour any leftover coconut oil back into container. Add rest of ingredients and blend well. Taste, adjust chocolate and stevia, and blend again. It is very important to blend the mixture thoroughly. A hand blender works very well. Pour mixture into molds and place in fridge for an hour or until solid. Pop chocolates out of molds and store in a container in the fridge. Serve on a chilled plate. Enjoy! Helpful Hints This recipe was tested using soy lecithin granules. The best tool to blend this product into the mixture is a hand blender. If you do not have one, you may wish to try powdered or liquid lecithin. Please note that while we think the difference should be negligible, the recipe has not been tested with these forms of lecithin. Not only do these chocolates melt in the mouth, they also melt in your hands. Use molds that make chocolates small enough to pop into the mouth in one piece. You can experiment with this recipe adding a few drops of vanilla, peppermint or orange extract, or any other flavour to your liking. Recipe by: Robin Russell "I played around with ingredients in my kitchen until the chocolates came out the way I wanted. I then passed some around my workplace and the consensus was two thumbs up! As these chocolates are made from raw ingredients, contain flax oil and are free of sugar and trans fats, they are a healthier option to regular chocolates. However, coconut oil is still a saturated fat, so enjoy these in moderation." This recipe was tested using: Omega Nutrition Coconut oil For nutritional information on raw chocolate and more recipe ideas,
consider reading The Naked Chocolate Recipe published: Winter, 2007 The content on this site should not take the place of advice from your doctor. Visitors to this site agree to the terms and conditions in the disclaimer. Copyright © 1999-2007 Robin L. Russell |
by David Wolfe and
Shazzie. |
