Delicious homemade raw chocolates three ways (preservative and dairy free)

I am sorry this post comes at the tail end of Easter when, like most people today, I am trying to avoid the mountain of chocolate treats we were given over the past few days but I know that at some point in the future you will eventually seek it out again. The last few weeks I have found that every time I am at the supermarket, I end up standing there staring at shelves of foil wrapped lardy-sweetness wondering what I really want to give to people, wondering what might actually contain palm oil, and what might really be hiding under all that shiny facade.
And so it was that I did what had to be done. I called for backup. This came in the form of my extremely talented and nutritionally wise friend, Dee. She was here to enlighten me in the world of making my own chocolate using raw, organic whole foods. I thought this might take us all afternoon, but in reality it was very quick and with a very delicious end result.

For about 25 smallish chocolates you will need:

• 100gm cacao butter (this comes as a solid and is available from most health or whole food stores and online)
• 4 tbs raw cacao powder, plus extra to adjust to taste
• 3 tbs maple syrup, plus extra if needed. You could use any sweetener you prefer, Dee had advised that honey can tend to separate and sit to the bottom so just a heads up about that.
• Chocolate moulds or ice cube trays. Something silicone may be easiest to get the chocs out of at the end, so be careful if using the ice cube trays.
• Berries, nuts, coconut etc if choosing to add fillings (see below)

The process itself it very simple:

1. Chop or grate the cacao butter into small pieces (this will make it melt quicker) and melt in a glass bowl over a saucepan of boiling water. 

 

2. Remove from heat and stir in cacao powder and maple syrup, adjusting to taste.
3. Pour into moulds and place in the fridge to set.
4. Leave refrigerated until serving.

That is actually it. I know, ridiculously easy.

So, on my first solo attempt I decided I wanted a challenge, and made three types of chocolates with different, healthy fillings.
Here are some optional fillings:

• place a fresh raspberry in each mould prior to filling, and pour chocolate over the top. The raspberries go kind of oozy in the chocolate and are really yummy.

 

• place a hazelnut (or nut of choice) in the mould and add 1tsp cinnamon to the chocolate mix prior to filling moulds

• This was my favourite - I think if it as the 'cranberry bounty' and was done in layers in the mould. 
• Firstly place a 1-2 tsp chocolate mix in the bottom of each mould and place in freezer for 10 minutes to set.

• While your bases are setting, place 4 tbs cranberry flakes, 2 tbs dried cranberries, and 1 dessert spoon coconut oil (melted) in a small blender and blitz it all together.

• Remove bases from freezer and top with a layer of the coconut mix. Return to freezer for 10 minutes to set.

• Remove from freezer and top with remaining chocolate. You may need to remelt the chocolate prior to using it again, and will definitely need to give it a really good stir prior to pouring it in.

• Leave to set in the fridge.

Then just box them up, and give them out. I had visions of handing out delightful, vintage looking Eastery tins, however the fact I left this until the week of Easter, and had to work the 3 days prior to good Friday meant that all I was left with was plastic. But a little ribbon and a Pinterest printable had them looking a bit cheerier.

I am still waiting for feedback on these ones, but the verdict in our house was 'almost as good as Dee's', which I will most graciously accept.

For more clean and calm living tips from Dee, you can find her on Facebook as Deelightful Doings and see her recipes featured on The Home Journal. She is a remarkably inspiring gal so please check her out!

xx

Homemade lemon cordial

My life has been full of blessings of late, the greatest of which is undoubtedly our tiny baby girl - Ruby Grace, born on March 30th. As I have adjusted to a life of less sleep, less freedom and having a little being who is totally dependant on me, I have felt both elated and overwhelmed. In a desperate bid to start feeling like my old self is not completely lost to this new stage of motherhood I headed to where I feel most like me - the kitchen. However with no idea of when my little cherub is likely to awaken, I decided to shoot with something simple.

This lemon cordial is a deliciously sweet and zesty, and keeps for ages in the fridge (though it doesn't last long in our house). This recipe comes from the Grow It! cooking workshops I attended last year run by our local Surf Coast Energy Group (SCEG).

I have halved their original recipe with the quantities below.

Lemon Cordial

• 2kg white sugar
• 1 litre water
• 30gm citric acid
• 30gm tartaric acid
• juice of 10 lemons
• zest of 3 lemons (wash well before zesting, can be soaked in apple cider vinegar if wax coated)

1. In a large saucepan, dissolve the sugar in the water over a high heat, stirring frequently. This will take a little while, but when it really gets to boil it will all of sudden turn clear again and then it is ready.
2. Add acids and stir well.
3. Remove from heat and allow to cool slightly before adding the zest and juice.
4. Allow to cool before transferring to clean bottles.

This quantity makes about 2 litres of cordial. Store in the fridge after opening. Delicious with soda water for a sparkling sweet treat.

xx

Foodie Christmas Gift Idea - Cookies in a Jar

This year has been all about making gifts for our loved ones. These 'cookies in a jar' were a great solution for my baking inclined foodie friends, and looked beautiful all done up in their jars.

For full instructions and the yummy recipe see http://www.taste.com.au/recipes/22549/abbys+cookies+in+a+jar 

xx

Strawberry and Rhubarb Jam

We are blessed to have so many amazing friends in our life, and at Christmas it is nice to be able to show those people how much they mean to us. Unfortunately, with starting a new business and a new baby on the way, we need to find some resourceful ways of making gifts.
This is the third Christmas I've made this jam, and I love how beautiful and festive it looks in the jars. I collect the jars during the year, so come Christmas I have enough to do a few batches.
This recipe is delicious, as the lemon juice and the rhubarb cut the sweetness a little. I particularly love it on a croissant Christmas morning.

Christmas Strawberry and Rhubarb Jam

1kg white sugar

1kg strawberries, hulled, quartered

2 cups (250gm) coarsely chopped rhubarb

1/3 cup lemon juice

50g packet jamsetta

1. Preheat oven to 150°C (130°C fan forced). Spread sugar in a shallow baking dish, warm in the oven, uncovered, for 10 minutes stirring occasionally. This will help the sugar dissolve quickly, giving a clear conserve/ jam.
2. Meanwhile, combine strawberries, rhubarb and lemon juice in a large saucepan (fruit and sugar mixture should not be more than 5cm deep). 
3. Simmer, uncovered, over low heat for 5-10 minutes or until the fruit is soft, stirring occasionally. 
4. Add jamsetta and sugar, stirring until dissolved.
5. Bring conserve to the boil; boil vigorously, uncovered for 5-10 minutes or until mixture jells, stirring occasionally. When mixture falls heavily from the spoon test if it is ready by placing a spoonful on a clean plate in the freezer for 1 minute; if it wrinkles when pushed with a finger, it is ready.
6. Skim any scum from the surface.
7. Pour conserve into hot sterilised jars; seal while hot.
8. Decorate lids with fabric and ribbon if giving as gifts.

This amount generally makes about 5 jars of jam.

(Australian Women's Weekly, 'Christmas & Holiday Entertaining', 2007)

For sterilising the jars, I wash them in warm soapy water then dry in the oven for 15 minutes at about 110°. Metals lids are fine to go in the oven too.

For more information on sterilising jars see: www.taste.com.au/how+to/articles/572/how+to+sterilise+jars+and+bottles 

Happy holidays xx