'Come with me, and you'll be, in a world of wild imagination!'
Oh chocolate! 😍 Willy Wonka knew what it was all about, didn't he? Having said that, I haven't seen the film since I was traumatised aged 6 by some bratty child being blown up into a human balloon or something. Didn't someone else get wedged up a big tube? Ok, maybe Willy Wonka was off his head. He definitely appreciated chocolate though (although I'm not convinced he'd have used fermented raw cacao & organic maple syrup in his 😱), and seeing as I've only met one person in my life who doesn't like it, I think it's safe to say it's one of the best things in life. Ever. I love it. Lots.
The best thing about making your own chocolate is that you can whip up a bar whenever you want - even if the shops are shut; you don't have to leave the house, & you can make it taste exactly how you like it...if other household members don't like it, shame... more for you...win win!
There are a few geeky issues to mention (which I cover briefly in my cacao workshops) such as tempering, the pros and cons of different types of cocoa and cacao, with their varying levels of rawness... which leads me on nicely to my favourite subject- phytic acid! Hooray! I actually think I might've been put on Earth with the embarrassingly niche job of exposing this pesky plant toxin & sharing ways of destroying it with anyone who happens to be interested. Don't worry though, I'm aware that many people couldn't give a *** and just want to eat chocolate - so here's the recipe!...
(Makes about 200g)
Gently melt 90g cacao butter
Stir in 70g cacao powder
Add 1 tablespoon coconut oil & 1 teaspoon lecithin
Add maple syrup, salt, vanilla & any other flavours e.g. mint/ orange to taste
Leave to set in the fridge for a few hours, & because this recipe doesn't involve tempering, keep in the fridge - or eat in one go!
Written by Lucy Davies @haveyourcakeandeatitnutrition
Lucy runs regular nutrition workshops on chocolate making, fermentation and more. She's also running a Nutrition Workshop & Brunch at the cafe on Sunday 24th March. Read about it and book a place HERE.