chocolate

Dark Chocolate Rice Cakes – Make At Home And Get Twice As Many For Half The Cost!


DarkChocRiceCakes-4760-ETC-Main

Recently I have fallen in love with dark chocolate rice cakes . The brand in particular I have fallen for are these ones (in fact these are the only brand of chocolate rice cakes I have seen!):

Kallo Dark Choc Rice Cakes

I have been having 2 of these for my afternoon snack together with an apple and it’s just the perfect afternoon pick-me-up. What could be better than a fresh, crunchy apple accompanied by the delights of comforting, crispy rice cakes smothered in dark chocolate? I know! Nothing!!

BUT, I have to say that these little beauties are very expensive. Even when you buy them on BOGOHP (buy one get one half price), you still feel it in your purse. They are around £1.80 a packet and for that you only get 8 thin dark chocolate rice cakes. They don’t last long, as you can imagine.

Kallo Dark Choc Rice Cakes

So what is a girl to do when she longs after these rather expensive little items? Make her own of course (and make them cheaper)!

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Rose & Goji Berry Raw Chocolates – To DIE For!


Raw Chocolates

So the picture above means you already want to make these for yourself, right?! And so you should! These solid dark chocolates remind me of a Turkish paradise (ok, a ‘Turkish Delight’ paradise anyway) and as you crunch into them you find the delicate flavour of rose and also little chewy pieces of goji berries, all tantalising your taste buds. It’s a sensation not to be missed I promise. These are only my second venture into the world of raw chocolate making, so I’m pretty pleased they came out looking like this and also tasted so great!

After watching a programme on TV about raw chocolate making, where they showed a quick overview of the process and the types of ingredients involved, but didn’t give any quantities of each, I decided I would just have a go for myself. As with most times I decide to ‘try’ something,  I just winged the quantities and added a few of my own ingredients, weighing and writing them down in case I came up with a genius recipe I’d want to repeat. The first batch were not bad, but they weren’t perfect – they didn’t have that ‘snap’ that chocolate has when it’s bitten into or broken apart, being softer than they should be. I put this down to two things – firstly I added quite a quantity of coconut oil which, as you probably know, is fairly soft even when in its solid state; secondly, I went overboard adding powdered ingredients, so the liquid was swamped and therefore couldn’t ‘set’ into a solid again. Oh and finally, I didn’t reheat the chocolate mixture to enable it to set with a lovely glossy coat. Lessons learned. Moving on to my second batch…

(Before I go on I should say sorry to my friend Jenny, who got some of the first batch but still insisted they were lovely! The second batch was MUCH better I’m pleased to say – as verified by 2 other friends – and this is what I’m sharing with you today.)

Armed with the knowledge of how NOT to make a crisp chocolate, I started over, this time with less powdered ingredients and MUCH less coconut oil.

This is my recipe for Rose and Goji Berry Raw Chocolates.

Ingredients (makes about 30 chocolates, depending on mould size used):