Saturday, 15 June 2013

A Game Changer

I'm fairly certain all foodies have a secret fantasy of living on a farm in the middle of nowhere, having their own vegetable garden and baking their own bread every day in an Aga.
Or maybe that's just me.

Even though this dream isn't exactly realistic or achievable for me at the moment, being seventeen and living at home and what not, I still like the idea of making as much as I can from scratch. 

There has to be a place when I draw the line though. Sure it's a nice novelty to make your own nut milk every once in a while but dear lord is it messy... I have also wasted many hours and many kilograms of flour slaving away at a lump of dough only to end up with a doorstopper that tastes like dirt.
Don't even get me started on the sourdough starter that went moldy.

However, there are some things that come so naturally and taste sooooo good that from the moment it passes your lips you vow that you will never buy it from the shop ever again.

Hummus.

Pesto.

Pastry.

Those are but a few. 

I never though I'd say this but... I don't think I'll ever buy chocolate again. The homemade kind is just too good. Straight from the freezer. Crispy and cold yet melts in your mouth right away. Rich and deep like dark chocolate yet sweet like milk chocolate. You control the consistency and flavour you want.

The flavour of your chocolate depends on the ingredients you use. So use your favourite ingredients and then you will create your favourite chocolate. Good logic.

Here is the ratio I used. I used green's and blacks cocoa, maple syrup, stevia and coconut oil. You could use raw caco instead of cocoa, any liquid sweetner in the place on maple, any dry sweetner instead of stevia and cacao butter in the place of coconut oil. I'd be intrigued to see if this works with nut butter as the fat. Don't forget a pinch of salt.

The ratio is.... 0.75: 0.75: 1: 1.5 (fat: solid sweetner: liquid sweetner: cocoa)

Simply beat all the ingredients together and dollop onto cling film or tin foil... Freeze for at least an hour. 

I know what I'm going to do with that peppermint extract that's been hiding in my pantry.




I must admit that this ingenious idea didn't just jump into my head and that it is all thanks to this fabulous new raw site I've been stalking.


3 comments:

  1. Your site is precious! Keep it up, girl! :D

    x

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    Replies
    1. Thanks! I just made a banana ice cream freezer cake, it was sooo good. Thanks for the inspiration! Do you know where the best place to buy a spiralizer is? x

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  2. Hi I'm David! Please email me when you get a chance, I have a question about your blog!
    David.D.Haas22{at}gmail{dot}com

    ReplyDelete