Homemade Chocolate

Yes you can. Have one that is. These bad boys of bittersweet goodness can be completely sugar free (and if not only contain agave syrup) and will impress your friends no end when you tell them you've made your very own chocolate!

It is so simple and produces such a large amount that it is one of those that I adore to make. Kids will have a blast and parents will love doing it with them because nothing can go wrong! It can be used to dip candied peel in, strawberries and other berries, make a sin-free hot chocolate, add fruit, nuts. Anything you want really!

All you need for this is equal amounts of Cocoa butter and Raw Cocoa Powder. I used 300g and 300g (doh!). Melt the cocoa butter in a bane marie. This is basically where you put water in a saucepan, put a bowl in the saucepan but not touching the water. Put whatever you are trying to melt into the bowl and turn the heat on. Once the water comes to a boil, turn it off.

Once your Cocoa butter has melted (it will look like melted butter) simply add in the Raw Cocoa powder. Take the time to sieve it in otherwise you'll be there far longer trying to get the lumps out!

At this point, you can add Agave Syrup. I adore my chocolate bitter and add just a teeny weeny squeeze but if you like yours a lot sweeter, add more. It is utterly taste dependant so add and try, add and try.

If you do add Agave Syrup, you will notice the consistency gets a lot gloopier and thick and lovely! It will also thicken as it cools.

At this stage either leave it to cool so you can roll it into truffles (dusting with cocoa powder and salt is a fav option of mine) or pouring it in to moulds. If rolling into truffles you will have to go back every 10mins or so to check it hasn't completely solidified! I only had an old ice tray lying around and not really sure if it would work, I gave it a go. Bob is most definitely my Uncle as it worked like a charm!

Or if you want bark type pieces line a flat tray with baking paper and spread the mixture over. I did it this way too and used some apricot kernels as my nut of choice…turned out soooooo good!

Happy making.

There are lots of people making this recipe (all with variations but in general the same) and I should really give them a mention! Sorry I didn't before…..here, here and here.

Daylight and lessons learned

A quarter the way through the course. For me this week has really the been the turning point where I am starting to really realise my weaknesses rather than feeling confident 90% of the time. I need to learn to slow down and take stock. To actually go through everything twice before going ahead with recipes. It's been a hard one I can tell you but also enjoyable and rewarding to learn that I will never make these mistakes again!

But, on the other hand, it's been another great week. After it being my turn at cooking family dinner (chilli roasted veggies with bulgar wheat and quinoa tossed in parsley and golden oyster mushrooms), finally we are making our way into the kitchens with daylight! Daylight is such a beautiful thing at 8am after leaving demo the night before in the dark! I made my second sourdough and already it's a 100% better. Still got some way to go to perfection but it's a yummy mistake we are all happy to get wrong. We've had some extra hours wine tasting of Little Beauty Wine... happy days! I made Bean Can Bread, so great and easy and then just some great times in the kitchen.

The Pink Cottage also received a great treat in the post from Raw Nibbles, some Cacao butter. We plan on making chocolate and raw chocolate and I've been using this page as some inspiration…can't wait for those final ingredients to arrive and get making!

And one of the best pieces of news…one of the cows had her calf on Monday evening. Welcome baby Babette heifer to the family.