Just wanted to share my recent culinary experiments in the chocolate department. Still can't get over the fact that cocoa powder is in - this inspired me to find out more...
Ingredients:
- Coconut cream
- Xylitol
- 100% pure cocoa powder
Now, the chemistry seems to work like this - heat up the sweetened cream, add cocoa and it will turn into a delicious chocolate sauce. Not only that - if you let it stand in the fridge overnight, it will solidify and turn into actual chocolate. Unreal.
1. The quality of the cream is important. In Oz, I found the Ayamo brand which is 100% coconut kernel extract - no additives. It really does make a difference so it's worth hunting for it in the local supermarket. The smallest amount I used is 270mL.
2. You will need patience and slow heat - this stuff is delicate. Put the cream in a saucepan and start heating it up on a very slow fire (minimum setting on the gas cooker). Stir continuously, otherwise the cream will burn. A wooden spoon helps.
3. As the cream is slowly heating up, start adding Xylitol. The amount is up to you but keep tasting the liquid - I like it sweet and syrupy. Keep stirring.
4. Eventually, the cream will come to a slow boil. Let it simmer slowly for about 10 minutes (keep stirring) - this will thicken it a bit more and reduce it slightly. It will also set off a chemical reaction which will allow the sauce to set in the fridge.
5. Take the sweetened coconut cream off the heat. We won't be cooking anymore.
6. Start adding the cocoa powder. Careful - if you overdo it, the whole thing will turn bitter (trust me). So add one heaped tablespoon of cocoa powder at a time and whisk it in - a whisker will do a fine job, indeed. Keep adding the cocoa until the sauce thickens and darkens. Taste it each time to make sure it's still OK. The last batch I made was 1/2 L of cream and 3 heaped tablespoons of cocoa.
That's it. If you use this as a topping for the muffins or a cake, let the whole thing stand for a bit and then put it on your baked stuff. If you want to make chocolate - put it in a glass bowl or on a flat plate and let it stand in the fridge overnight.
If you can't wait that long - or haven't figured out the muffins yet, chop up some bananas and put the hot sauce on top.
Seriously indulgent.
:)
Ingredients:
- Coconut cream
- Xylitol
- 100% pure cocoa powder
Now, the chemistry seems to work like this - heat up the sweetened cream, add cocoa and it will turn into a delicious chocolate sauce. Not only that - if you let it stand in the fridge overnight, it will solidify and turn into actual chocolate. Unreal.
1. The quality of the cream is important. In Oz, I found the Ayamo brand which is 100% coconut kernel extract - no additives. It really does make a difference so it's worth hunting for it in the local supermarket. The smallest amount I used is 270mL.
2. You will need patience and slow heat - this stuff is delicate. Put the cream in a saucepan and start heating it up on a very slow fire (minimum setting on the gas cooker). Stir continuously, otherwise the cream will burn. A wooden spoon helps.
3. As the cream is slowly heating up, start adding Xylitol. The amount is up to you but keep tasting the liquid - I like it sweet and syrupy. Keep stirring.
4. Eventually, the cream will come to a slow boil. Let it simmer slowly for about 10 minutes (keep stirring) - this will thicken it a bit more and reduce it slightly. It will also set off a chemical reaction which will allow the sauce to set in the fridge.
5. Take the sweetened coconut cream off the heat. We won't be cooking anymore.
6. Start adding the cocoa powder. Careful - if you overdo it, the whole thing will turn bitter (trust me). So add one heaped tablespoon of cocoa powder at a time and whisk it in - a whisker will do a fine job, indeed. Keep adding the cocoa until the sauce thickens and darkens. Taste it each time to make sure it's still OK. The last batch I made was 1/2 L of cream and 3 heaped tablespoons of cocoa.
That's it. If you use this as a topping for the muffins or a cake, let the whole thing stand for a bit and then put it on your baked stuff. If you want to make chocolate - put it in a glass bowl or on a flat plate and let it stand in the fridge overnight.
If you can't wait that long - or haven't figured out the muffins yet, chop up some bananas and put the hot sauce on top.
Seriously indulgent.
:)
