Sirova
03-03-2010, 12:48 PM
Magdalena's Passion Chocolates
Magdalena met me through my blog, and I met her through Facebook after she added me. She is a beautiful woman, a lovely wife and mother, and a cancer survivor. I made this goji chocolate to showcase her strength and passion for life, because a tough cookie is a better saying than it is a treat :)
Ingredients (makes about 12 bite sized chocolates)
- 1/3 cup cacao powder, sifted
- 1/3 cup melted cacao butter
- 2 T agave nectar (depending on how sweet you like chocolate. I like it dark)
- Goji berries, about 1/4 cup
Directions
- In a glass bowl, mix the cacao butter and agave nectar. When combined, add the cacao powder. If the chocolate starts to get stiff, simply put the bowl over another one with hot water in it. It is very unlikely that the chocolate will get hot, mine doesn't even get warm when I do that.
- If using chocolate molds, put a few goji berries at the bottom of each mold, and pour a little chocolate over them. Add a few more goji berries, and cover each with the rest of the liquid chocolate. Or, just put gojis first in the mold, and top with chocolate.
- Set in the freezer or fridge to harden. Unmold, and store in the fridge (although cacao butter chocolates stay firm at room temperature, so you could keep them out!)
Magdalena met me through my blog, and I met her through Facebook after she added me. She is a beautiful woman, a lovely wife and mother, and a cancer survivor. I made this goji chocolate to showcase her strength and passion for life, because a tough cookie is a better saying than it is a treat :)
Ingredients (makes about 12 bite sized chocolates)
- 1/3 cup cacao powder, sifted
- 1/3 cup melted cacao butter
- 2 T agave nectar (depending on how sweet you like chocolate. I like it dark)
- Goji berries, about 1/4 cup
Directions
- In a glass bowl, mix the cacao butter and agave nectar. When combined, add the cacao powder. If the chocolate starts to get stiff, simply put the bowl over another one with hot water in it. It is very unlikely that the chocolate will get hot, mine doesn't even get warm when I do that.
- If using chocolate molds, put a few goji berries at the bottom of each mold, and pour a little chocolate over them. Add a few more goji berries, and cover each with the rest of the liquid chocolate. Or, just put gojis first in the mold, and top with chocolate.
- Set in the freezer or fridge to harden. Unmold, and store in the fridge (although cacao butter chocolates stay firm at room temperature, so you could keep them out!)