下星期就是情人節了～每年都會做朱古力, 不外乎是買黑朱古力回來溶掉, 再烹調或加上不同配料去做出不同口味的朱古力。
今年可不同了！今年決定要做出最raw的朱古力, 由最原始的原料入手, 自行調配甜度～再加上superfoods做topping, 希望吃得出手做心意, 健康的味道 <3
Used to DIY chocolate in every V-day. Truffles, mint chocolate or with freeze-dried strawberries are my favourites, and by melting packed dark chocolate is really an easy and quick way to get your own ‘handmade chocolate’!
This year I decide to experiment a bit more. I try to do get them from raw and see how ‘chocolate’ was formed. Primary ingredient – cacao butter, cocoa/ cacao powder, sweetener. It’s a lot of fun to see chocolates came out well and taste really different than those you get from supermarket/ baking shops.
I tried to source cacao butter in Hong Kong but I could not find any. At the end I made my order from iherbs and they arrive really speedy! You may check from below links if you wanna get them from iherbs too!
Organic Raw Balinese Cacao Butter by Earth Circle Organics (250 g)
Cacao Nibs by Navitas Naturals (454 g)
All of you know I am matcha addicted! I did experiment with matcha powder but taste not too well.
Will keep trying and share matcha flavor recipe later on! Wish you all a sweet V-day xx
- 200g cacao butter
- 70ml maple syrup
- 60g cocoa powder
- 1 tsp vanilla extract
- a pinch of salt
- Goji berries
- Cacao nibs
- Cut or grind the cacao butter and melt in double boiler.
- Stir in maple syrup, vanilla extract, cocoa powder and salt.
- Transfer the chocolate onto a pan, smoothen the surface with a spoon. Put Goji berries and Cacao nibs on the top as you wish.
- Refrigerate in freezer for 1 hour, cut into pieces and ready to serve!
- 可可脂 200克
- 楓糖漿 70ml
- 無糖可可粉 60克
- 雲呢嗱香油 1 tsp
- 鹽 少許
- 將可可脂以刀切, 或磨碎, 置於碗內。將碗坐於熱水內至可可脂全融掉。
- 加入楓糖漿, 雲呢嗱香油, 可可粉及鹽, 攪勻。
- 在盤上先放牛油紙, 將朱古力溶液倒在盤上或朱古力模內, 刮平表面, 再撒上枸杞子及可可碎豆。
- 置於雪櫃冷藏一小時, 離模, 切成小塊食用～朱古力長時間置於室溫也不會溶掉的。