This Rawesome Vegan Life. Em had made her own chocolate to cover them. I decided to just melt regular dark chocolate and use my moulds to fill them rather than dipping the patties in chocolate. It fitted in well around soaking chickpeas, a trip to the library and was ready in time for a puppet show.
Since then I have looked up tempering chocolate a bit and my method of making it in the microwave seems fine because it doesn't get too hot. I wonder if a bit of moisture got into the mixture and made it seize. Anyway, I got chocolate paranoia after the first batch.
I decided to make the chocolate like Em did rather than risk melting regular chocolate. I made the patties into disks and dipped them in the homemade chocolate. I could have just eaten the bowlful of silky smooth chocolate. However I didn't melt the coconut oil first and it was rather thick. I foolishly microwaved it a little to see if that loosened it up but it just made it thicker and less glossy.
As it was, the homemade chocolate was quite thick around the patties but delicious. I was pleased to give it a three day test (using great self control) and find it was better on the second day than the first because it was firmer and it still tasted great on the third day.
I am sending these chocolates to Elizabeth of Elizabeth's Kitchen Diary for We Should Cocoa. The theme this month is truffles, chocolates and balls. I am also sending them to Ricki's Wellness Weekends.
Previously on Green Gourmet Giraffe:
One year ago: Top 10 photos, Pinterest, Delicious and Eat Your Books
Two years ago: CC Pumpernickel Rolls with Currants
Three years ago: Fitzroy Gardens with soup
Four years ago: Shopping, Sylvia and Soup
Six years ago: Blues Clues Birthday Cake
Chocolates with healthy mint filling
Adapted from This Rawesome Vegan Life
1/3 cup dessicated coconut
1/3 cup raw cashews
1 tbsp maple syrup (or honey or agave)
1 tsp peppermint essence
Pinch of salt
1 tbsp melted coconut oil
2 tablespoons melted coconut oil
1/3 cup cocoa powder
3 tbsp maple syrup (or honey or agave)
Pinch of salt
Blend coconut, cashews, maple syrup, peppermint essence and salt Add the coconut oil and blend briefly until incorporated. Use your hands to roll into 10-12 small patties, and place on baking paper on a baking tray or plate. Place in freezer to firm up.
Make chocolate by blending all ingredients until smooth and shiny. Dip firm peppermint patties in chocolate mixture and place on baking paper. I left mine to set at room temperature and the 'chocolate' was better the next day. Our chocolates lasted well in the three days before they were gone.
*Note: you can dip the chocolates in regular melted chocolate rather than making your own chocolate.
On the Stereo:
Collected: Massive Attack