Monday, January 10, 2011

Mylk Chocolate Caramels

This post is a salute to beautiful failure <3 Though these chocolates do not hold their shape well, they are to live for!
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.
(Yes, those are monkeys. Don't judge me.)

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.
(A look at the inside of the chocolate, after being cooled.)
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
Char, xo


Jessica said...

They look awesome Char!! :) Sorry I don't have any tips :(

Alexa said...

oh my god those look amazing!!! and delicious!!
i think i need to go buy those ingredients... ;)

Char said...

Do enjoy, ladies :) Though they don't hold perfect form, they are DEFINITELY worth making :D

Jeri@GodsDreamsForMe Ⓥ said...! Wow! You always have awesome recipes. Thanks Char.

Char said...

Thanks, Jeri! :D

marthab said...

Hmm... Can you cut out the almond mylk? You probably need to use less liquid. Or sub some of the abate for a dry sweetener, like mesquite powder? Just tossin' ideas around. I've been playing with raw chocs myself and I haven't had trouble with them firming up, but I only use cacao butter, cacao powder, pinch o' salt, and a little agave... I think I've tried tossing in some mesquite, too. Hooray for antioxidants!! ;)

Char said...

thank you for the tips, Martha! yeah, I figured it might be too many wet ingredients. I'll have to give it another try with your suggestions :D I've got all those ingredients kicking around.


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