I spotted this book, Raw Chocolate by Matthew Kenney and Meredith Baird, while shopping at the Whole Foods in Santa Rosa and had to have it. Making chocolate treats at home is really fun because you can experiment with crazy flavors.
Thus far, I tried recipes for rocher (chocolate hazelnut truffles), peppermint creme bonbons, milk chocolate chai fudge, and maple walnut fudge. Everything was easy to make and tasted delicious.
Today, I decided to try something different and made one of the white chocolate recipes. Seeking instant gratification, a batch of fudge was in order as it’s prepared by quickly melting cocoa butter then combining all the ingredients in the blender before setting in the freezer for an hour. The white chocolate marzipan fudge turned out sweet and creamy with just a hint of almond flavor.
I highly recommend picking up this book if you are a chocolate lover!
Mint is an herb that wears many hats. I love it in sweets like candies and ice cream, but it also adds great flavor to savory soups and sauces. Last night, I made a couple batches of coconut milk-based ice cream to show off the versatility of mint. One is a classic mint chocolate chunk that delivers a strong blast of peppermint flavor. The other is a virgin mojito flavor that marries the tartness of lime zest and subtleness of muddled fresh mint leaves.
1 14-oz can coconut milk (full-fat)
1 1/2 c So Delicious Coconut Unsweetened Beverage
3/4 c agave nectar (or you can make simple syrup for a cheaper alternative)
1/4 c raw coconut oil, melted if necessary
1 tsp pure vanilla extract
3/4 tsp guar gum
3 tbsp peppermint flavor
1/3 cup dark chocolate chunks
Zest of 3 limes
Handful of fresh mint leaves (I used both peppermint and spearmint)
Blend first 7 ingredients until smooth, pour half of mixture into separate container.
For the mint chocolate chip ice cream:
Add peppermint flavor the second container and stir. Chill in refrigerator for a couple hours.
Freeze ice cream according to manufacturer’s instructions. Transfer to a freezer-safe container and stir in chocolate chunks. Place in freezer to set for at least 2 hours before serving.
For the mojito ice cream:
Rub mint leaves in your hands for a few seconds to release oils and add to blender mixture with lime zest. Blend until mint leaves are finely chopped. Chill in refrigerator for a couple hours.
Freeze ice cream according to manufacturer’s instructions. Transfer to a freezer-safe container and place in freezer to set for at least 2 hours before serving.
3 tbsp tapioca starch (can use arrowroot or cornstarch instead)
1 15 oz can light coconut milk, divided
2 15 oz cans regular coconut milk
2/3 cup light agave nectar
1/4 tsp salt
2 tbsp vanilla bean paste (or pure vanilla extract)
2 tbsp almond extract
2 cups shelled raw unsalted pistachios
In a small bowl, make a slurry with the starch and 1/4 cup light coconut milk, removing as many lumps as possible. Add all remaining ingredients (except pistachios) to a medium saucepan. Pour starch mixture through a strainer to remove any remaining lumps and add to pot. Simmer over medium-low heat until mixture thickens, about 15 minutes. Transfer the coconut milk mixture to a large mixing bowl. Cool to room temperature then place bowl in fridge overnight to chill.
In a food processor, grind pistachios to a fine powder. Skim top layer of coconut milk batter with a large spoon and discard. Whisk pistachios into batter and freeze according to your ice cream maker manufacturer instructions. Transfer ice cream to an airtight container and freeze for at least 2 hours before serving.