Archive for raw chocolates
Raw Ice Cream
Posted by: | CommentsNow, did you think I'd cover desserts and not mention ice cream? In raw foods cuisine, you can easily create non-dairy versions. Nutmilk replaces dairy; cashews, Thai coconut meat, and coconut oil add creaminess; agave nectar sweetens; and vanilla bean and Himalayan salt balance out the flavors.
I love, love, LOVE to play with flavors: I came up with Green Tea, Double Ginger (that's fresh ginger with an almost raw version of crystallized ginger (there's maple syrup in it) — nevertheless awesome!) , and Chocolate with Cacao Nibs, drizzled with a Maple Syrup Sauce. Yumminess like you wouldn't believe!
Chill. Eat. And be merry!
Baked?…Not!
Posted by: | CommentsMan, oh man, oh man, I wish you could taste these! Mm, hmm!
And you thought that by being raw, you'd have to pass up eating baked goods forever? Well, these aren't exactly baked, but raw, of course. The grid these goodies are on are for the dehydrator–and I'm not talkin' 48 hours of drying time, either. But, less.
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Done-for-You Raw Chocolates
Posted by: | CommentsWe spent all day making desserts, which we'll complete tomorrow. But, these Chai Milk Chocolate Truffles I made this afternoon and enrobed each in their own dusting of pistachios, cacao nibs and maple syrup crystals. Each different, yet all rich-tasting. Which one's your favorite?
Raw Chocolate and Wine Tasting with “Gnosis Chocolate”
Posted by: | CommentsIn preparation for the upcoming raw chocolate class I'll be teaching this summer at the Natural Gourmet Institute, I've been hobnobbing with chocophiles. So, tonight I went to another raw chocolate and wine tasting where Vanessa Barg of "Gnosis Chocolate" launched her "Raw Star Salt Bar", a velvety smooth raw fleur de sel chocolate bar with a flourish of pink Himalayan salt. Not only was it a wonderful treat to taste this new confection, but also to have finally met both her and chocolate connoisseur Clay Gordon of The Chocolate Life. Margaret Bodriguian of the "NYC Chocolate Meet-up Group" rounded up the evening with her passion and conversation for food that matters. ||| Photo Credit: Helen Castillo
