Sirova
03-03-2010, 12:54 PM
Sweet Caroline's Mint Chocolate and Orange Chocolate
Lynn is a sweet friend I met on Facebook. She is another super strong woman. After her mother passed away, she found enough courage to go through the tough training to become a certified Bikram yoga instructor, and finish the whole program when many were quitting. And she even started her own line of raw cakes! Check out her website, naturescakes.com. I had already designed the chocolate chocolate when she mentioned how much she loved orange chocolate. So I made both :)
Ingredients
- 1/3 cup melted cacao butter
- 1/3 cup cacao powder, sifted
- 2 T agave nectar, or more to taste
- 1/4 t mint extract for the chocolate version and a little mint powder, or
- 1/4 t orange zest for the orange version, plus a little orange zest
Directions
- If using chocolate molds, sprinkle mint powder or orange zest at the bottom of each one of them.
- In a glass bowl, mix the cacao butter and agave until combined, and stir in the cacao powder until smooth. Add the mint extract or orange zest, and stir some more. 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.
- Pour the liquid chocolate over the mint or orange zest, and set in the fridge or freezer to harden. Unmold, and store in the fridge (although cacao butter chocolates stay firm at room temperature, so you could keep them out!)
Lynn is a sweet friend I met on Facebook. She is another super strong woman. After her mother passed away, she found enough courage to go through the tough training to become a certified Bikram yoga instructor, and finish the whole program when many were quitting. And she even started her own line of raw cakes! Check out her website, naturescakes.com. I had already designed the chocolate chocolate when she mentioned how much she loved orange chocolate. So I made both :)
Ingredients
- 1/3 cup melted cacao butter
- 1/3 cup cacao powder, sifted
- 2 T agave nectar, or more to taste
- 1/4 t mint extract for the chocolate version and a little mint powder, or
- 1/4 t orange zest for the orange version, plus a little orange zest
Directions
- If using chocolate molds, sprinkle mint powder or orange zest at the bottom of each one of them.
- In a glass bowl, mix the cacao butter and agave until combined, and stir in the cacao powder until smooth. Add the mint extract or orange zest, and stir some more. 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.
- Pour the liquid chocolate over the mint or orange zest, and set in the fridge or freezer to harden. Unmold, and store in the fridge (although cacao butter chocolates stay firm at room temperature, so you could keep them out!)