If you fancy an unusual filling to your raw chocolates, try this delightful recipe from one of our lovely customers and eco advocate, Chez. A combination that we'd not have thought of, but we know what we'll be making some time soon!
Silicone mould of your choice
Natural bristle brush suitable for kitchen purposes
Make sure your utensils are clean and always make sure that they are dry otherwise the chocolate will split
60/70 gms Cacao powder
50 gms Cacao butter
1-2 tbsp Sweet Freedom
1 tbsp. Sweet Freedom
NHR ginger essential oil (to taste but recommend no more than 2 drops)
3 tbps finely chopped Tropical wholefoods sundried banana pieces (can easily purchase from H&B and other health food stores)
Place a clean bowl over a saucepan of hot water (bain marie).
Ensure the bottom of the bowl does not touch the water and no water goes inside the bowl otherwise the chocolate will separate
Chop cacao butter into small pieces (or grate for quicker melting!) and add to the bowl. Allow to melt slowly and DON’T keep the water boiling. Turn the heat off and just give a quick blast every so often if necessary
Once melted, add the cacao powder and sweet freedom stir in thoroughly with a balloon whisk, until it starts to slightly thicken
Add 1 tbsp (or 2, depending on your preference) of Sweet Freedom & stir in very thoroughly. It will thicken as you add the Sweet Freedom; consistency should be runny enough to be able to pour
Once the chocolate is ready, using a natural bristle paint brush , dip into the chocolate and paint the inside of your silicone mould as evenly as possible.
Place in the fridge for half an hour then go back and put a couple more coats on. If the chocolate has been left to cool down, give it a short burst to warm it back up to avoid it getting gloopy
Place the mould back into the fridge to properly set for 30 minutes to an hour, depending on thickness layers were painted. You’ll be able to see easily if it has set
Finely chop the dried banana pieces
Pop into a bowl with a tablespoon of Sweet Freedom, enough to coat
Add 1 to 2 drops of the NHR ginger essential oil, depending on your taste and mix thoroughly
Remove the mould from the fridge and with a teaspoon, pop a small amount of the mix into the centre of each chocolate casing
If necessary, heat up the remaining chocolate in the bain marie
With a teaspoon, pour chocolate over the base of the set chocolate casing and spread evening with a palet knife so the base of the chocolate is smooth
Pop back in the fridge overnight
You will find that the next morning, the chocolates have got a soft, gingery, chewy centre!
NOTE: if you would like the mixture as more of a caramelised soft centre, still use the same banana mix but blend with a good blender before filling the chocolate cases.
About The Author
Chez is part of a UK eco-friendly cooperative, helping show people how to be greener affordably www.wikedlyeco.co.uk (facebook page http://www.facebook.com/wikedlyeco). She is passionate about the environment and all things natural, green and alternative and loves raw chocolate, which she hopes to be to expanding on in the near future.
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