yummy recipes

Monday 26 November 2012

CHOC RECIPE


                                                                                                                                                     - jg

CHOCOLATE   RECIPE   SUITABLE   FOR   DIABETICS

(from:     http://www.rawfor30days.com/cmd.php?af=1495222 
Then: Raw for 30 presents....)

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Their chocolate recipe is:   
   (they are making chocolate for diabetics with this).



½ lb    cocoa butter
1  lb    coconut cream concentrate
Melt together, then add:
½ cup   carob
1 cup    cocoa  powder  ( I use: 1 to 2 cups)
1 cup    cocoa nibs  (“nibs” are the cocoa bean – usually ground to pea size)
Add sweetener of your choice (they use low GI – suitable for diabetics)
Add other ‘goodies’ of your choice
Notes:  This obviously makes a dark chocolate. Note that it is milk (dairy), (and preservative), free.  Also,  the sweetener can be low GI. A lighter chocolate usually has milk solids added.  One can add these, (or some such), to make chocolate of one’s choice.

I make a half batch:                              
(again, a chocolate recipe suitable for diabetics).

120g  cocoa butter
120g  coconut cream (available here as tasteless coconut cooking oil)
100g  butter, (or even more..) (I like the taste of butter – cheaper; a bit softer – I store the chocolate the fridge).  
Melt together, then:
Add:    -  quarter cup carob (I do not always use – I do not  
              necessarily like that flavor)
           -  1 to 2 cups cocoa powder  -  (higher ratio than they use)
              (cocao plus maca powder is also available, if you want)
           -   half cup cocoa nibs  (I don’t always use). These are for
               texture.
  -   sweetener – I like the taste of (some) brown sugar –                        leave out if calories are a problem…. I use some stevia (to cut down the calories!!) + xylitol, (or some such low GI sweetener). Various low GI sweeteners are available – depending  on where you buy groceries. (Note: some artificial sweeteners are toxic!!)
            -   some rice bubbles, or “maple crunch” (freedom rice cereal – I like the maple flavor). I use these to hopefully make it all go further – funny thing is, it does not seem to last longer!!)  (I have 2 pieces of choc instead of 1 !!!!)
           -   Add nuts, roasted nuts, dried fruit, cherries, ginger, etc.,                etc. (depending on the sugar content, that you can have, or tolerate, of course!)
            -   coconut, etc. (if adding coconut, (and nibs), the                        sweetener does not need to be ground finely) – (obviously, if one wants a very finely textured chocolate, the sweetener may need to be ground finely -               and textured things left out – or added later)
           -   (whatever goodies you fancy!)  -  even peppermint, if that is for you!
           -   (sometimes I make a whiter chocolate – add milk solids,                or some-such, etc…)
           -   (sweetened condensed milk makes a chocolate that is                addictive!! – if you can handle the sugar!!) – or, just condensed milk – sweeten with low GI….

Put into moulds, or think of what shape you want the pieces to be when set  solid.   
I sometimes just spread onto aluminum foil, and when half set, cut into squares.

Enjoy…….                                   
                                         ..........................................................

Nutrition data at:      www.NutritionFactsandAnalysisforCacao.com 

The recipe comes from:      http://goo.gl/m0cAx  
                        (rt click, & ‘open hyperlink’) – on some computers

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enjoy...................


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