Over the Easter holidays, I received an email from Pam, a friend and member of our monthly cook & chat group, sharing a recipe for a homemade chocolate that she created. With her permission, I am posting her recipe here:
When Chocolate is inevitable – make a good one!
Someone gave me a small box of cherry liqueur chocolates which started me thinking! Loved the liqueur bit and I had some dried cranberries so here is the recipe -
Easter Chocolate Special
2 heaped tablespoons Creamed Coconut
1 tablespoon good coconut oil
1/2 cup Organic Cocoa
1/2 cup Organic Carob (it is naturally sweet so no sugar needed)
1/2 cup flaky Coconut
1/2 cup dried Cranberries, chopped a bit smaller
1/2 cup of a chocolate liqueur mixed with a raspberry liqueur (left over Christmas gifts!)
Dash of pure Vanilla
1 desert spoon home made butter
1/4 to 1/2 cup good thick cream
Soak the chopped Cranberries in the liqueur for as long as possible
As the creamed coconut was solid I put the lot minus the cream into a double boiler and stirred it over hot water till it all melted together
Take it off the heat and stir in the cream. I think at this stage as much stirring as possible helps with the smoothness of the chocolate.
I set about half into heart shaped moulds.
Set the rest on a piece of baking paper on a flat tray. Freeze then cut into squares.
Store in freezer or fridge depending on how hard you like it.
Happy & Healthy eating(plus chocolate!)
Following on from Pam’s recipe, I made a batch at home using mostly carob (recipe after the photos).
- 100 gm creamed coconut
- 35 gm coconut oil
- 35 gm cultured butter
- 60 gm roasted carob powder
- 20 gm raw cacao powder (for the chocolaty flavour)
- 1/4 tsp sea salt
- for variations you can add dried fruits, nuts, ……
- Place the creamed coconut, coconut oil and butter in a double boiler over low heat and stir until melted.
- Remove from heat and add the sifted carob powder, cacao powder & salt, stirring until well combined.
- Place in chocolate moulds or baking tray.
I put some into chocolate moulds and placed a sour cherry in each mould and to the rest I added a couple drops of peppermint oil and spread thinly onto a parchment paper to make thin mint.
This recipe is for special occasions when chocolate is inevitable …..
More about carob here.Print This Post