I’m not doing so well at the whole not eating sugar thing again. I am trying really hard not to think about it and I do really well until the afternoon – which is normal I guess. I have cut out the coffee again, and am feeling the mid afternoon ‘slump’ HARD. Meetings after school don’t help of course! Taking it slow – being mindful, non-judgemental and kind to myself while I try. That sort of shit.
So tonight instead of taking myself ‘for an evening walk’ to the dairy for a little ‘pick-me-up’ I decided to try something else. You remember the goodie bags from yesterday’s IQS event? Well, they had a cacao butter sample in them and I have always wanted to try making my own ‘healthier’ dark chocolate – mwahahaha…
I asked Aunty Google and found this recipe on the chockchick.com, I adapted it because I didn’t have Agave syrup (and SW and her crew don’t like it anyways so there) and after a tweak mid-experiment I think I have a hit! Here’s what I did;
- 100gms Cacao butter
- 6 tablespoons of raw cacao powder
- a pinch of sea salt
- sweetener of choice
- vanilla essence and peppermint essence
- Melt the cacao butter on a double boiler like you would with any choc you want to melt – it melts fast so watch it and don’t let it burn.
- Add the Cacao powder and mix with a metal whisk (cos’ the recipe said to that’s why) until it is all beautifully blended.
- This is where I added the pinch of sea salt and a smidge of vanilla essence.
- Now, she uses Agave or whatever, and I didn’t have any so I thought I would try two tablespoons of the Rice Malt syrup that I got in my goodie bag but I was dubious; Previous experiments with this in baking have failed dismally.
- I then split the mix in half and added a few drops of peppermint essence to one batch. You totally don’t have to do this – you could just go with all one flavour – it’s your life man don’t let me tell you how to live it.
Once it is all blended pour in to your mould/cupcake cases and pop in the freezer. They are ready for ‘sampling’ after about 20? mins. (I poured the peppermint half in to green cupcake cases so I would know which ones were which).
My first batch failed. I tried them after the required 20 mins and they were bitter as – no sweetness whatsoever and a bit ‘muddy’ tasting. Yes I know proper super dark choc is a little muddy but there should have been a ‘hint’ of sweet you know?
SO I melted them again – yes – it worked, I did it in two halves – the peppermint-y half and the plain, and added MAPLE SYRUP. Just a splash in each half and refroze it. Whacked them back in the freezer and let them set for 20 mins.
SUCCESS!!! Delicious and in danger of not lasting the evening. The peppermint ones are especially nice. The are very quick to melt so they will live in the freezer… but not for long….