(cliccate qui per la versione italiana)
Happy Monday, guys!
Here’s the easiest recipe in the world for delicious raw chocolates. They’re super versatile, too, so just keep the butter-mass 1:1 ratio and then you can add any spices, aromas, seeds, dried fruits etc. Adding puffed cereals makes for really light chocolates (both weight- and calorie-wise) because they take up about 50% of the volume!
Note: in one of the photos you can see coconut sugar but in the recipe I wrote maple syrup. I made multiple tests with different kinds of sweeteners and I can say that you should use a liquid one because solid sugar inexplicably does not melt (maybe I needed to turn it into a syrup first) and results in weird texture and rather ugly-looking chocolates. The taste is fine though, so feel free to use any you’d like! And remember to store them in the fridge.
RAW CHOCOLATE AND PUFFED RICE BARS {vegan}
by Marta Giaccone
Recipe
yields about 10-12 small bars (depending on your mold of choice)
prep time: 10 mins, cook time: 0 mins, total: 10 mins + 1 hr rest time
40 gr cacao butter
40 gr cacao mass
3 tbsp maple syrup (or other liquid sweetener)
seeds from ½ a vanilla bean
pinch salt
pinch cinnamon
handful puffed rice
Method
- Melt cacao butter and mass over a double boiler (I use a small bowl placed over a small pot filled with a little bit of water).
- When melted, mix in all the other ingredients.
- Pour the mix to a mold of your choice. Add a few extra bits of puffed rice to the surface.
- Carefully transfer the mold to the refrigerator and let rest and firm up for at least 1 hour.
- Store in the fridge as it melts quite easily.
Ho l’acquolina in bocca! Dove compri la massa ed il
Burro di cacao? Grazie mille!
ciao Vittoria, grazie ^_^ li compro delle marche Cibo Crudo e Tibiona!! (la massa di cacao si chiama anche pasta di cacao)