HEAVENLY CACAO'S CONSCIOUS CONFECTIONERY 6 wholefood recipes to curb cravings, boost nutrition & feel better. heavenlycacao.com.au
TABLE OF CONTENTS 3. Before starting 4. Basic Dark Chocolate 5. Mylk Chocolate 6. Salted Caramel Eclairs 7. Strawberry Creams 8. Coconut Delight 9. Peppermint Truffles
Before Starting About Us Our focus is working with natural foods to colour, flavour and sweeten recipes and teaching others how to as well. We like to call it Conscious Confectionery. The recipes in this book are designed to provide delicious, nutrition packed alternatives to store bought confectionery, that can be stored in the freezer to provide a quick fix to curb sweet cravings. We found if we kept our recipes diary free, gluten free and refined sugar free, not only were our treats delicious, they satisfied cravings with just a few pieces instead of the whole bag or block it took with commercial confectionery. for Super Sexy Raw Chocolate Chocolate needs to chillax. Just like the flavour in a good pasta improve the next day, so does chocolate. By all means eat it straight away however if you leave it for 24 hours you will notice a distinct improvement in flavour. Cacao paste, also known as liquor or mass, is the pure melted cacao bean. Further processing of the paste is required to create cacao butter and powder, We use cacao paste in our recipes it offers a full, super chocolatey flavour that we have not been about to achieve using cacao butter and paste alone. Sweetness is individual so adjust to suit yourself. These recipes err on the side of being less sweet, for health reasons and to suit our own palettes. When using a liquid sweetener mix ingredients gently as over mixing will cause the cacao butter to separate. Dark vs Mylk: depending on your palette you may choose to enrobe your treats in either dark or mylk chocolate. ENJOY the process. We find making chocolate almost therapeutic, like mediation. So relax, fill your heart with love and enjoy the process. Your chocolate will taste loads better too when you do. Happy Chocolate Making, Nicole at Heavenly Cacao.
Basic Dark Chocolate 60g Cacao Butter 2 Glass bowls 60g Cacao Paste 2 Larger bowls for hot water 20g Cacao Powder 2 Mixing utensils ie spoons or whisks 60g Maple syrup or sweetener of Chocolate mould/mini moulds your choice 1. Melt the cacao butter by placing it in a glass bowl over warm water and mix frequently. 2. In a separate bowl, do the same with the cacao paste. 3. Once the butter is melted slowly add in the syrup then sift in the cacao powder mixing at the same time. 5. Add the butter mixture to the melted cacao paste and combine until smooth and glossy. 6. Pour into moulds and put in fridge until solid. 1. For those new to dark chocolate, this recipe gives an intense dark flavour, so if it is too dark for you leave out the cacao powder and adjust the cacao paste as necessary. 2. When using a liquid sweetener mix ingredients gently as over mixing will cause the cacao butter to separate 3. To save time when melting the cacao, chop or shave it into smaller pieces. Doing this literally halves the melt time.
Mylk Chocolate 50g Cacao Paste 1. Make your own fruit and nut bars 40g Cacao Butter 50g Cashew Butter 20g Coconut Paste 40g Maple Syrup 1/2 tsp Vanilla Powder by mixing in a small handful of your favourite fruit and nuts before moulding. 2. Feel free to use more cashew butter instead of the coconut. We find the combination of cashew, vanilla, maple and coconut gives the 2 Glass bowls taste. 2 Larger bowls for hot water 3. To save time when melting the 2 Mixing utensils ie spoons or whisks cacao, chop or shave it into smaller Chocolate mould/mini moulds pieces. Doing this literally halves the chocolate a more traditional milky melt time 4. Do not melt ingredients over the stove using a double boiler method as 1. Place cacao butter, cashew, coconut the mixture seize or become grainy. and vanilla in a glass bowl over hot water and melt. 2. In a separate bowl, do the same with the cacao paste. 3. Once the butter mixture is melted slowly add in the syrup. 5. Then add the it to the melted cacao paste and mix gentley. 6. Pour into moulds and put in fridge until solid. excess heat fluctuations may cause
Salted Caramel Eclair 95g Cashew Butter 30g Maple Syrup 50g Rice Malt Syrup 1/8 tsp Himalayan Salt 1/8 Vanilla Powder 100g Chocolate Extra salt for decoration 2 Glass bowls 2 Larger Bowl for hot water 1 Whisk 1 Spoon Baking paper 2 Forks Tray or plate lined with baking paper 1. Melt all the ingredients, expect the chocolate, in a glass bowl over warm water until well combined. 2. Take the glass bowl out of the water and rest for 10 mins. 3. Spread on a piece of baking paper about A4 in size using a spoon. 4. Fold paper over the mixture. Knead into the shape of a square 0.5-1cm thick. 5. Keep wrapped up and place in the freezer until firm. 1-2 hours. 6. While that is firming melt or make your chocolate. 7. Once firm, slice into squares. Then using the forks enrobe the pieces in the melted chocolate and place on the tray lined with baking paper. Click here for How to Enrobe. 8. Place in the fridge until the chocolate is set. 9. Decorate with salt, for a real salted caramel kick. 1. If the mixture becomes sticky and difficult to work with in steps 4 and 7, dust it with a little almond flour, or any nut flour - and continue. 2. We find the basic dark chocolate works best with this recipe..
Strawberry Creams 100g Strawberries (weight is after hulling) 25g Coconut Milk (can chilled overnight) 20g Cashew Butter 20g Coconut Oil 30g Rice Malt Syrup 1/4 tsp Vanilla Powder 200g Chocolate 1 Blender 1 Glass Bowl 1 Larger Bowl for hot water Chocolate Moulds 2 Forks Small tray or plate lined with baking paper 1. Blend all the ingredients, expect the chocolate, until well combined, starting on low speed and increasing to high. 2. Pour the mixture into moulds and tap moulds on the bench to remove air bubbles before freezing until solid. 3. Melt chocolate in a glass bowl over hot water or make it. 4. Once frozen, remove all pieces from moulds prior to enrobing. 5. Using the forks enrobe the pieces in the melted chocolate and place on the tray lined with baking paper. Click here for How to Enrobe. 8. Place in the fridge until the chocolate is set. 1. Work quickly when enrobing. If it's a warm day you may need to refreeze at intervals the filling melts too much. 2. We prefer the basic dark chocolate for enrobing this recipe however many of our lucky taste testers loved it with the mylk chocolate. 3. For a firmer centre add 20g of chia seeds then blend until smooth.
Coconut Delight 100g Desiccated Coconut 120ml Coconut Milk 1/8 tsp Vanilla Powder 10g Cashew Butter 30g Coconut Oil 60g Rice Malt Syrup 200g Chocolate 1 Blender 1 Glass Bowl 1 Larger Bowl for hot water Chocolate Moulds 2 Forks Tray lined or plate with baking paper 1. Blend all the ingredients, expect the chocolate, until well combined with desiccated coconut only slightly broken down. 2. Spoon the mixture into moulds, pressing down firmly or line a baking tray and form one block shape. Then freeze until solid. 3. Melt chocolate in a glass bowl over hot water or make it. 4. Once frozen, remove all pieces from moulds prior to enrobing. If you have used the baking tray method, cut the block into mini bars. 5. Using the forks enrobe the pieces in the melted chocolate and place on the tray lined with baking paper. Click here for How to Enrobe. 8. Place in the fridge until the chocolate is set. 9. Decorate with coconut if desired. Top Tip 1. The ingredients used in the filling can also be combined by hand in a bowl. 2. We prefer the basic dark chocolate for enrobing this recipe however many of our lucky taste testers loved it with the mylk chocolate.
Peppermint Truffles 20g Coconut Oil 30g Cashew Butter 50g Avocado 3 Fresh Dates (pitted) 7 drops Peppermint Essential Oil 200g Basic Dark Chocolate ¼ Vanilla Powder 1 Food Processor (small bowl) 1 Glass Bowl 1 Larger Bowl for hot water 1 Spatula or Spoon 1 Melon Baller/Teaspoon 2 Forks Tray lined or plate with baking paper IMPORTANT: Ensure all ingredients are at room temperature. 1. Process all the ingredients, except the chocolate, until smooth. 2. Melt chocolate in a glass bowl over hot water or make it. 3. Take 100g of the chocolate and gently fold it into the truffle mixture, adding a few spoonfuls at a time. 4. Once mixed, set in the fridge until firmly set. 5. When set, scoop out small balls using a melon baller and roll between your hands until round and smooth. 5. Using the forks enrobe the balls in the rest of the melted chocolate and place on the tray lined with baking paper. Click here for How to Enrobe. 8. Place in the fridge until the chocolate is set. 9. Decorate with freeze dried spinach or mint leaves, if desired. 1. Be careful not to over mix the filling as the cacao butter will separate from the mixture. However, do not worry if this occurs just remove the separated butter once the mixture has set and continue as per the recipe. 2. Use the basic dark chocolate both in and to enrobe this recipe. 3. If you do not have a small food processor bowl then you may need to double the recipe in order for it to combine easily.