Lard milk chocolate

[Psalehesost]

Something just arrived at by experimentation: I heated up lard adding cocoa powder to it, added water, then blended it while boiling it. Drinking it while warm, it looked just like milk chocolate, and tasted wonderfully.

It makes me wonder if "lard milk" (lard and water, blended) might be a thing to try in general, or only works well as part of a mixture - still have to experiment and see.

 

[bngenoh]

"I" was thinking of doing the same thing, only with coconut oil instead of Lard, since i can't get organic pastured Lard anywhere here. Chocolate, especially dark chocolate, has some amazing properties, from:
Lowering Stroke Risk: http://www.sott.net/articles/show/236197-New-Evidence-That-Chocolate-Lowers-Stroke-Risk
Improving Brain Performance: http://www.sott.net/articles/show/171453-Chocolate-Wine-And-Tea-Improve-Brain-Performance
Improving Mathematical ability: http://www.sott.net/articles/show/180782-How-eating-chocolate-can-help-improve-your-maths
Aiding Chronic Fatigue Syndrome: http://www.sott.net/articles/show/141011-Chocolate-aids-fatigue-syndrome-
Reducing Stress Markers: http://www.sott.net/articles/show/196617-New-Evidence-that-Dark-Chocolate-Helps-Ease-Emotional-Stress
Increasing the Amount Of Mitochondria: http://www.sott.net/articles/show/235003-Dark-Chocolate-As-Good-As-Exercise-

Too many positive attributes, perhaphs this is why: http://www.sott.net/articles/show/217958-70-of-World-s-Raw-Chocolate-Soon-To-Be-Genetically-Modified

But be careful because of the carbs, and also not to buy commercial chocolate bars & instead make it yourself from raw unprocessed & unsweetened dark chocolate.

Because: http://www.sott.net/articles/show/194095-Children-Who-Eat-Sweets-and-Chocolate-Every-Day-are-More-Likely-to-be-Violent-as-Adults

Don't know if they have succeded in their plan to GM the cacao though, so it might still be safe at the moment. Plants should be consulted as medicines, that is they should be taken with knowledge of the proportions to be taken, and it's effects on the body osit.

 

[Galaxia2002]

Hi Psalehesost I have some apprehension to use the lard as I buy it because I don't know if it have some parasites or microorganism. I wonder if is a good practice to heat it always before use it. The thing is that I want to make a kind of hard or solid chocolate by mixing melted chocolate with fat. I have made it before with ghee but I want to try with lard and I don't know if it loses properties by heat it previously to high temperature to kill germs and then let get warm. Some advices?

Thanks

 

[Psalehesost]

I have some apprehension to use the lard as I buy it because I don't know if it have some parasites or microorganism. I wonder if is a good practice to heat it always before use it. The thing is that I want to make a kind of hard or solid chocolate by mixing melted chocolate with fat. I have made it before with ghee but I want to try with lard and I don't know if it loses properties by heat it previously to high temperature to kill germs and then let get warm. Some advices?

Thanks

Lard (the finished, perfectly smooth, creamy fat - or fluid when a bit warmer) is rendered by heating pig fat (fat as in fat tissue) - so I think that what you buy will likely have been heated sufficiently to take care of potential parasites or microorganisms - though if, just to be sure, you want to re-heat it before use, that should be OK, since lard becomes lard due to heat and heating it again won't change it significantly - unless overdone, which would damage the unsaturated fats part of it, also impacting the taste a bit (meaning, limit temperature and duration to what is needed to keep the very best quality).

 

[Galaxia2002]

Thank you! I will try it!

 

[Galaxia2002]

I do some tests for my chocolate and the outcome was good! In a bowl I put 3 tbsp of hot water and dissolve some stevia and xilitol. Then add a mix of liquid warm fat ( lard 70 % - ghee 30 %) . Add the content of 2 capsules (2g) of sunflower lecithin for better emulsification (I need to test if it is necessary) Mix until water don't separate of fat. While the mix is warm (if it is not, warm it in the microwave and it shouldn't be hot) add cocoa powder, not too much because you get it bitter. Last I put some vanilla essence and Cinnamon powder. The Cinnamon not overcome the taste but cover the pig taste, and the vanilla makes the difference.