Monday, January 10, 2011
Mylk Chocolate Caramels
I bought raw cacao butter and chocolate molds, all stoked to start practicing making my own raw chocolates. Oooo, and ideas came about for how to make them perfect: no sugar, ooey gooey caramel inside, and make 'em like "milk" chocolate.
Taste test results? Well, we had to dig into them with a spoon, but the only person who tasted these with me was my brother. I took a big scoop out for him and put the rest in the fridge (saving for someone else to try, though it never happened). He took a bite and his whole face went into a state of shock. Um, he lunged at the fridge. I swear I saw fire in his eyes. My brother doesn't usually get so passionate over chocolate.
So while I'm sad that these didn't harden up enough (yes, I tried the freezer), I'm not at all disappointed with the way that they taste. I'm hoping, hoping, that with a little more tweaking, I can figure out the texture without sacrificing taste. If anyone has any suggestions, I would love to hear them :)
From my kitchen to yours, foodies <3
For the chocolate:
1 oz raw cacao butter, melted
2 tbs agave nectar
1/4 cup cacao powder
1 tsp vanilla extract
3 tbs almond mylk
(**alternatively, you could use this raw vanilla almond mylk in place of the vanilla extract & plain almond mylk.)
For the caramel:
1/2 batch caramel sauce
1) Whisk all chocolate ingredients together until smooth.
2) Fill each chocolate mold about halfway with the chocolate sauce. Top with a thin layer of caramel sauce, leaving a bit of space at the edges.
3) Top the molds up with more chocolate. Place in freezer & wait :D
peace, love, & chocolate <3