“Chocolate was always something I bought; to make it myself looked nightmarish. I would read words like ‘double broiler’ etc blah blah etc and think “well, that’s never gonna happen” and down to the shops I would go for a slab of me favourite cocoa solids OR I’d call my Dad and he would send me some cracking tart cherry stuff out from the mother country. Am I digressing? I’m digressing..
All that stinky attitude towards home made chocolate was well and truly in place until I read Amy’s blog: Fragrant Vanilla Cake . It featured a macaroon recipe that involved making one’s own chocolate: “Eek! Blimmin’ ‘ell! Not again” I thought to myself, seeing my macaroon dreams getting flushed down the pan.
“No eek, chill out, woman. You gotta be brave, believe in yourself. Loosen up, believe in your dreams, relax, breathe” I says to myself. Amy’s idea for choccywoccydoodah (<technical term derived from England) involves a bowl, a spoon, some ingredients and that’s about it – my kinda recipe and Bob’s your uncle, Fanny’s your aunt and BOOM there’s your home made chocolate. Right in front of your very eyes. I’ll never go down t’shops for it again.
“Enough of your INFERNAL waffle, MamaBake!” I hear ye cry “Take us onwards to thine chocolate recipe!”‘
Recipe adapted to make use of the thingies in my larder.
1/4 cup cacao powder
1/4 cup coconut oil
2 tablespoons maple syrup
a pinch of sea salt.
1 cup of weevils (for crunch. Kidding…).
- Mix it all in a bowl, let it be for 15 minutes to thicken.
- Pour into moulds and pop in t’freezer. Your chocolates will be ready in an hour or so. Oh yes.
Your chocolates will need to be kept in the freezer because of the oil content.
I’m going to adapt this recipe til I’m blue in the gills – go on, you adapt it too.