Helen Castillo -- Raw Chef-Instructor » raw chocolates

Raw Ice Cream

Raw Chef Helen Castillo — Thu, 17 Dec 2009 07:14:42 +0000

Now, 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!

Trio of Ice Cream

Baked?…Not!

Raw Chef Helen Castillo — Wed, 16 Dec 2009 02:41:52 +0000

Man, 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.

Cardamom Cookies	Gingerbread Cookies
Apple Cobbler with Almond Crumble and Maple Cream	Pear Tart with Walnut Cream being Assembled

Done-for-You Raw Chocolates

Raw Chef Helen Castillo — Tue, 15 Dec 2009 04:59:02 +0000

We spent all day making desserts, which we’ll complete tomorrow. But, these Chai Milk Chocolate Truffles I made this afternoon and wrapped each in their own dusting of pistachios, cacao nibs and maple sugar. Each different, yet all rich-tasting. Which one’s your favorite?

Chai Milk Chocolate Truffles

Raw Chocolate and Wine Tasting with “Gnosis Chocolate”

Raw Chef Helen Castillo — Mon, 23 Mar 2009 06:32:26 +0000

Vanessa Barg

In 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