View Full Version : Easter Chocolate - HELP!
04-04-2007, 01:03 PM
I tried the recipe for making chocolate everyone raved about- with the carob and coconut oil...well, I did exactly as the directions said and ended up with a gloopy mess! I did it twice and ...same results. I tried to salvage what I could, as it tasted ok but I'm not sure freezing them will help at this point. Any advice? I basically just wasted almost a whole tub of not-so-cheap coconut oil...:mad:
04-05-2007, 09:39 PM
That's a bummer. I made it, actually two batches and used cacao instead. I made plain, coconut, and walnut chocolate and put it in molds, which came out perfect!
Don't dare waste it. Make up a cookie 'dough' and crumble it on top and have a cookie w/a topping.
Make ice 'cream' and crumble it in there.
Sorry it didn't turn out.
I'd go ahead and freeze it anyway. Then break off chunks and just eat it.
04-06-2007, 07:23 AM
It actually is the consistency of a tootsie roll so we aren't throwing it out!!! The kids still love it even though we have to use scissors to cut it, lol!
04-06-2007, 01:47 PM
Once cookie dough, maybe you can roll it out with a jar, each kid rolling his dough and let them shape it as they wish. There's never a waste to raw foods. Enjoy.
04-06-2007, 01:49 PM
It's happened to me a few times too when I make a recipe which calls for coconut oil, agave and carob. I've noticed that if the agave is at a different temp than the coconut oil, it gets really thick and lumpy. What I do is put it in the D for a few minutes and then process it again.
Hadn't thought it might be related to the carob powder, but could be...
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