We are now able to deliver to Europe and Ireland via our Amazon shop.

Gaby's Bakery - Raw Chocolate

December 23, 2021

Gaby's Bakery - Raw Chocolate

Chocolate has been consumed as a drink for thousands of years in South America. It was brought to Europe over 500 years ago by Christopher Columbus having discovered it on his fourth mission there. Used also as a savoury addition to some dishes, it made little impact until introduced to the Spanish Court, where it became very popular.

They started to add sugar to sweeten the naturally bitter taste, and from here it spread throughout Europe. Chocolate’s bad press is largely down to high added sugar and fat content. But the unadulterated raw cacao can be seen as a superfood, high in anti-oxidants, that may have beneficial effects related to cholesterol levels, cardiovascular issues, cognitive decline and strokes.

Raw Chocolate

These raw chocolate hearts use powder from the Peruvian lucuma fruit as an alternative sweetener, to soften the naturally bitter taste of the raw cacao. It has a low-glycaemic index and a good amount of fibre, sweetening a little, without smothering the rich intense flavour. This makes it strangely satisfying after just one chocolate unlike your everyday addictive sweets.

Ingredients:
50gms cacao butter
40gms cacao powder or cocoa powder
30gms lucuma powder
2 tbsp coconut sugar
1 tbsp coconut oil
Topping of choice; nuts, crispies, dried fruit

Method:
Gently melt the cacao butter and coconut oil in a bain-marie on the lowest heat, then take it off just as everything melts. Sieve the cacao powder, coconut sugar and lucuma powder into a bowl and then add the melted cacao butter/coconut oil and mix together.

You can use moulds, a flat tray etc. to set the chocolate in. Using small heart moulds today, I’ve left some chocolates plain, into some I've added a crushed buckwheat and chia seed cracker which tastes like a chocolate crispie, and some roasted chopped hazelnuts into others.

Pour the mixture into the mould and then place in the freezer to set for appx. 1 hour. The chocolates will melt at room temperature so take out at the desired time, but store in the fridge or freezer.

Enjoy.


 Gaby Van Clarke





Also in Blogs

In the Chair - Real People Real Hair - Poppy Towers
In the Chair - Real People Real Hair - Poppy Towers

February 04, 2023

I first met Poppy in the salon this month for a makeover. Yet when Poppy turned up, I liked her hair as it was. But then Poppy explained, and I understood. She’d washed her hair and applied our

Continue Reading

In the Chair - Real People Real Hair - Saffy
In the Chair - Real People Real Hair - Saffy

February 04, 2023

People with curly hair suffer more with frizz. It’s the nature of the texture, but what many people don’t realise is how frizziness can be exaggerated by the haircut and the drying process. Shelf-like step layers make frizz much worse as...

Continue Reading

Gaby's Bakery - Ghreyba - Moroccan Coconut Cookies
Gaby's Bakery - Ghreyba - Moroccan Coconut Cookies

February 04, 2023

Always on the search for local delicacies, we came across Ghreyba in Marrakech. These Moroccan cookies can be made with different kinds of flour; ground almond, sesame, walnut or semolina usually, so gluten free. Noted for their 

Continue Reading