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Peppermint Pecan Rawreo Sandwish (Raw, Vegan)

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Don’t you wish your snacc was cool like me? Chocolate and peppermint are mint-to-be for each other; enjoy their marriage in the form of a raw vegan ice cream sandwich. (All puns intended in the preceding sentences!)

Herbal Spotlight on Mint – Peppermints & Spearmints

Mint is, without doubt, one of the indispensable culinary herbs. I consider mint the gateway plant to herbalism for they flourish easily in a sunny position. Highly aromatic, invigorating and inviting, mint is a symbol of hospitality in historic Greek to present day Moroccan culture.

Of the many hybrids and cultivars of the genus Metha, the two most common are Peppermints and Spearmints. Peppermints have the strongest flavour due to high menthol content and are best for medicinal purpose: digestive distress, headaches or complaints associated with muscle spasms. Specific Peppermints include: Peppermint, Basil Mint, and Chocolate Mint. Spearmints are mid-strength, slightly sweeter, and are known as the classic mint that is ideal for a mint sauce, in chutneys, raitas, salads and fruits. Specific types of spearmints include: Spearmint (Garden mint), Moroccan Mint and Apple Mint. Other mint-family herbs, such as lemon balm, oregano, rosemary, holy basil and lavender, share similar properties, although their aroma, taste and essential oil profiles and strength vary.

Herbal Properties of Mint

  • Taste (rasa) – sweet, pungent
  • Qualities (guna) – light, dry, sharp
  • Thermal nature (virya) – can be cooling or warming, depending on dose and method of intake. A low dose is cooling and relaxing, a medium dose benefits inflammatory conditions and high dosages is heating, pungent and helps to clear excess congestion. 
  • Post-digestive effect (vipaka) – pungent

Herbal Actions of Mint

Menthol in mint is an excellent antispasmodic, carminative and decongestant. Taken as a tea or as enteric capsules, it can offer profound relief for a variety of digestive complaints, such as nausea, gas, bloating, and more severe conditions such as the abdominal pain of IBS. Steam inhalation of mint is helpful to break up congestive respiratory problems, as well as improve mood, memory, alertness, and reduce fatigue. Menthol terpenes are small, lipid-soluble molecules that can be absorbed across the nasal mucosa into systemic circulation or cross the blood-brain barrier, where they inhibit acetylcholinesterase (AChE) and benefit cognitive functions. Mint also has analgesic and diaphoretic properties; a poultice of peppermint leaves can be rubbed into sore muscles for relief from pain or hot fevers.

Peppermint has a cooling quality, so is best for reliving inflammatory / heat-related conditions. In ayurveda, peppermint can be used to pacify pitta and kapha doshas, while balancing the vata dosha (in moderate quantities).

Looking for more Raw Cookies? Check out my:

Rawreo Nice Cream Sandwich
Oatmeal Walnut Cinnamon Cookies (Dehydrator)

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Peppermint Pecan Rawreo Sandwish

Don't you wish your snacc was cool like me? Chocolate and peppermint are mint-to-be for each other; caffeine and menthol synergise to energise you. Enjoy their marriage in the form of a raw vegan ice cream sandwich!

Course Raw Dessert
Cuisine American
Keyword Raw Dessert
Servings 6 sandwiches
Author Sabrina Chu

Ingredients

Pecan Rawreos

  • 120 g (1 cup) activated pecans
  • 50 g (3-4 no) pitted Medjool dates
  • 32 g (1/4 cup) cacao paste, melted (or 2 tbsp cacao powder + 2 tbsp cacao butter, melted)
  • 14 g (2 tbsp) coconut sugar
  • 1/2 tsp Darth Force Tonic Blend (optional) (chaga, maca, mucuna, mesquite, he shou wu, shilajit, vanilla)
  • Pinch Himalayan salt

Avocado Peppermint Cream

  • 105 g (1 small) ripe avocado flesh
  • 55 g (1/3 cup) coconut meat
  • 80 g (1/3 cup) coconut cream (more or less depending on the consistency of your coconut meat)
  • 32 g (2 tbsp) raw honey or maple syrup
  • 1/2 dropperful peppermint spirits (I use Herb Pharm)
  • 20 g (2 tbsp) coconut oil

Instructions

Pecan Rawreos

  1. In a food processor or blender, blend the pecans and coconut sugar to a fine powder.

  2. Add the remaining ingredients and process until well combined.

  3. Roll out the mixture between dehydrator or non-stick sheets to about 0.5 cm thickness and use a cookie cutter to cut out circles. You should get at least 12 cookies.

  4. Place the cookies in the freezer to firm up.

Avocado Peppermint Cream

  1. In a blender, combine all the ingredients except the coconut oil. Blend on high speed until very smooth.

  2. With the motor still running on low speed, drizzle in the coconut oil and blend until just emulsified.

  3. Transfer the mixture into a shallow tray and place in the freezer to set. If you have an ice cream maker, you could double or triple the recipe and process the mixture in the ice cream maker according to manufacturer's instructions.

Assembly

  1. Once the Avocado Peppermint Cream is firm, use the same cookie cutter to cut out ice creams. Carefully place the cream between two Pecan Rawreos and gently press together to stick.

  2. Store sandwiches in the freezer for up to 7 days.

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Adzuki Bean Brownies (Vegan, Grain-Free) + Red Bean Paste Japanese and Chinese style

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About Adzuki Beans

The adzuki bean, also known as the small red bean, originated in China and is a common feature in the cuisine of East Asian countries such as China, Japan and Korea. Although they are sometimes simply referred to as red beans, they should not be confused with kidney beans, which are twice the size and shaped like kidneys.

From a nutritional standpoint, the adzuki bean is credited as “the red pearl in grain” because it is a legume with a very high starch content. To put it in perspective, the adzuki bean is 58% carbohydrates and 20% protein; in comparison, the soybean is 30% carbohydrates and 36% protein. Since adzuki beans have a sweeter taste than most beans, they are often used in desserts as opposed to savoury dishes.

Macrobiotic cuisine considers adzuki beans to be the most warming (yang) of all beans – good for imparting strength and helping people to keep warm in cool weather. In Traditional Chinese Medicine philosophy, adzuki beans are said to support kidney, bladder and reproductive functions. In Ayurvedic philosophy, legumes including adzuki beans tend to have a sweet and astringent taste (rasa). Legumes, with the exception of mung beans, are not traditionally part of a yogic diet as they are considered rajasic; they stimulate the body, mind and senses. Nevertheless, legumes like adzuki beans can have a use in the diet, for example, to break up stagnant energy. Most legumes have a pungent post-digestive effect (vipaka).

How to Cook Adzuki Beans and Make Red Bean Paste

From a culinary standpoint, the adzuki bean is considered among the easiest to digest and they cook faster than most beans (approximately 1-1 1/2 hours). They do not require pre-soaking, although there is no harm in doing so. For creamy, evenly cooked beans, the trick is to cook them under a steady, gentle heat, and never a full boil. It is also important to throw off the first batch of cooking water to remove any mustiness and give a clean flavour at the end. You could also add a small piece of kombu to tenderise the beans and impart minerals. I have not tried this and so cannot conclude whether it affects the flavour of the cooked beans. So far I cooked the adzuki beans with the intention of using them in desserts, so I left out the kombu.

Red bean paste can be left chunky and textured, or pressed through a screen to get a smooth paste. Once the beans are cooked until tender, you add a sweetener (and optionally, oil), and reduce the mixture to a thick, glossy consistency.

Difference between Japanese and Chinese Red Bean Paste

Japanese red bean paste (anko) is made with adzuki beans and sugar only. It can be textured (tsubuan) or smooth (koshian). Chinese red bean paste is almost always smooth and contains additional oil.

How to use red bean paste

As mentioned earlier, adzuki beans are traditionally used in China, Japan and Korean cuisine, which I will elucidate below.

In Japanese cuisine, anko finds its way into pancakes (taiyaki, obanyaki, dorayaki), buns (anpan), soup with mochi (oshiruko / zenzai), all sorts of dumplings (dango, ohagi, daifuku, manju), icy desserts (kakigori, anmitsu), and glutinous jelly (mizu yokan). Apart from sweets, whole adzuki beans are often cooked together with kabocha pumpkin in a stew (nimono) flavoured with a tinge of soy sauce and sake.

Almost equivalent in nature, Chinese red bean paste finds its way into mooncakes, yeasted pancakes (min jiang kueh / apam balik), steamed buns (豆沙包; dou sha bao), red bean soup (红豆沙; hong dou sha), various dumplings (glutinous rice tang yuan, fried sesame donuts jian dui), icy desserts (chendol, ice kachang), and glutinous jelly (nian gao).

Tips on making adzuki bean brownies

I borrowed the idea of adzuki bean brownies from black bean brownies. I wanted to keep the recipe minimal and have a clean chocolate taste, so the only binder in this brownie is adzuki beans, and a bit of almond butter. The other ingredients you will need are straightforward – cacao powder, cacao butter (for the chocolate flavour), vanilla, salt and baking powder. Once you have prepared the red bean paste (you can make a large batch and store in the freezer), getting your brownie batter together is a one-bowl breeze.

A trick I learnt from making medu vada (urad dal donuts), and which be applied to making all baked bean-based products, is to whip the bean batter very vigorously to make it light and fluffy. Bean-based products can be very dense especially when made as a paste, so it definitely helps to incorporate as much air as you can into the batter, in addition to the help of baking powder.

I tested this recipe three times. The first is a non-baked brownie which turned out like frozen fudge or chocolate potong ice cream. The second time I baked a batter that was sweetened with coconut sugar. It came out almost like a classic brownie with a crackly top and caramelised sugar mixed with cacao. However it veered on being too crumbly. The third time I baked a batter that was sweetened with dates. It came out chewy and fudgey, almost way too fudgey, and I missed the crisp exterior of the former. Perhaps a balance would be achieved if using half each of the two types of sweeteners, but I have yet to try this out.

For more delicious brownie recipes, check out my:

Best Raw Vegan Brownies
Sweet Potato Fudge Brownies (Baked, Vegan)

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Red Bean Paste (Japanese & Chinese Style) + Adzuki Bean Brownies (Vegan, Grain-Free)

How to make adzuki "red bean" paste with the Japanese and Chinese methods. Japanese red bean paste (anko) is made with adzuki beans and sugar only, and can be textured (tsubuan) or smooth (koshian). Chinese red bean paste is almost always smooth and contains additional oil. The recipe below provides healthier options for the sweetener and oil.

How to make easy one-bowl adzuki bean brownies (vegan, grain-free, date-sweetened) with prepared red bean paste.

Course Dessert
Author Sabrina Chu

Ingredients

Japanese Style Red Bean Paste (Anko)

  • 200 g (1 cup) dried adzuki beans
  • 3.5 L filtered water (divided into 1.2 L + 1.5 L + 0.25x3)
  • 100-133 g (+/- 1 cup) coconut sugar OR
  • 266 g (+/- 25 no) pitted Medjool dates, blended to a paste

Chinese Style Red Bean Paste

  • 1 batch Japanese Style Red Bean Paste (Anko) (recipe above)
  • 70 g (7 tbsp) coconut oil

Adzuki Bean Brownies

  • 1/2 batch Chinese Style Red Bean Paste, smooth (recipe above; preferably date-sweetened - see Notes)
  • 48 g (3 tbsp) activated almond butter
  • 16 g (3 tbsp) cacao powder
  • 15 g (1 1/2 tbsp) cacao butter, melted
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp Himalayan salt
  • 1/2 tsp baking powder

Instructions

Japanese Style Red Bean Paste (Anko)

  1. Wash the beans and remove any stones and debris. Place the drained beans in a large pot with 1.2 L water and bring to a boil over medium heat. Reduce the heat to maintain a steady and gentle simmer. Cook the beans for 8 minutes, or until the water turns wine red. Drain the beans and discard the first batch of cooking liquid. This action is said to "remove astringency" (shibumi kiri).

  2. Rinse the pot and remove any scum that might be clinging onto the sides.

  3. Return the beans to the clean pot, add 1.5 L water, and bring to a boil over medium heat. Reduce the heat to maintain a steady and gentle simmer. Cook the beans for 30 minutes, or until the water barely covers the beans. Skim away any scum and loose skins occasionally.

  4. Add 0.25 L cold "surprise water" (bikkuri mizu) and continue to cook over medium heat for 15-20 minutes. Repeat this "surprise water" treatment about 3 times, or until the beans are tender and collapse when pinched between your fingers.

  5. For Tsubuan (textured anko). Add the sweetener of your choice (coconut sugar or date paste) and simmer for another 10-20 minutes. The final bean paste should be slightly chunky, look glossy, smell nutty and aromatic, and be thick enough to coat the back of a spatula. Towards the end of cooking, stir constantly to prevent scorching.

  6. For Koshian (smooth anko). After the last addition of "surprise water," press the beans through a fine-mesh sieve or nut milk bag into a bowl. It is easier to do it when it the beans are at the more watery stage. Discard the fibrous solids and return the bean paste to the pot. Add the sweetener of your choice (coconut sugar or date paste) and simmer for another 10-20 minutes. The final bean paste should be smooth and creamy, look glossy, smell nutty and aromatic, and be thick enough to coat the back of a spatula. Towards the end of cooking, stir constantly to prevent scorching.

  7. Remove the pot from the heat and set aside to cool.

  8. Transfer the cooled paste to an airtight container. Store in the refrigerator for up to 5 days, or in the freezer for up to one month.

Chinese Style Red Bean Paste

  1. Follow the same steps above, but add the coconut oil along with the sweetener and proceed with reducing to a paste.

Adzuki Bean Brownies

  1. Preheat the oven to 175°C (350°F) .

  2. In a large mixing bowl, combine all the ingredients except the baking powder.

  3. Using a hand whisk, whip the bean batter vigorously for 5 minutes like beating an egg. This helps to make the batter light and fluffy, a trick I learnt from making medu vada (urad dal donuts) and can be applied to making all baked bean-based products.

  4. Add the baking powder into the whipped batter and gently fold-in to combine. The final batter should be of a thick consistency; you should be able to hold it between your fingers, and it should maintain the shape you give it.

  5. Transfer the batter into a greased baking pan or mold. Use an angled spatula to spread the batter in an even layer, being sure to work it into the corners of the pan. Bake for 35-40 minutes, or until a knife inserted in the centre comes out mostly clean. Let the brownies cool completely before cutting into 9 squares for serving. Store the brownies in an airtight container in the freezer for up to 4 weeks.

Recipe Notes

How the choice of sweetener affects the brownie's texture
Dates give chewy, fudgy brownies, while coconut sugar (dry sugar) gives crispy, crackly brownies. Depending on what type of brownie person you are, use dates or sugar accordingly.

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Sweet Potato Fudge Brownies (Baked, Vegan)

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Remember how sweet potato brownies were all the rage five years ago, popularised by wellness figures such as Deliciously Ella? It is one of the healthy desserts that have withstood the test of time and for good reason. The humble and versatile sweet potato, a staple in many kitchens, can be pulled in both sweet and savoury directions. When pureed and added to a brownie batter, it holds moisture and is a plant-based hack to those fudgy, dense, rich brownies of your dreams.

The starchy network of sweet potato puree is held in place by flax/chia eggs, but to counter all that heaviness, lightened up with oat and almond flour. As there is much moistness in the batter, a dry sweetener is preferred, which is why I use a mix of dates and maple syrup. The dates make the brownies chewy too. For the source of chocolate in brownies, I like to use a mix of cacao powder and dark chocolate. Cacao powder gives a deep, dark flavour, while dark chocolate, which contains cacao butter, fuels the fudge factor. And to up the ante, I like folding in more chopped chocolate in the batter to create random bits of chocolate chunks in the brownie as it melts, cools and solidifies again. 

These sweet potato fudge brownies are so decadent as it is, there is no need for a frosting. Nevertheless if you are feeling extra decadent, enjoy warm sweet potato fudge brownies with a scoop of vanilla ice cream. 

For more delicious brownie recipes, check out my:

Best Raw Vegan Brownies

For more delicious Sweet Potato recipes, Check out my:

Berbere Dovi (Pan-African Spicy Vegetable Peanut Stew)
Sous Vide Tzimmes

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Sweet Potato Fudge Brownies (Baked, Vegan)

These sweet potato fudge brownies are so decadent as it is, there is no need for a frosting. When pureed and added to a brownie batter, sweet potato holds moisture and is a plant-based hack to fudgy, dense, rich brownies.

Course Dessert
Keyword brownies, chocolate
Prep Time 30 minutes
Cook Time 2 hours 35 minutes
Servings 6 pieces
Author Sabrina Chu

Ingredients

Wet Ingredients

  • 120 g (1/2 cup) sweet potato puree (can sub beetroot, butternut, pumpkin puree)
  • 1 flax egg (5 g / 1 tbsp flaxseed powder + 2 1/2 tbsp water)
  • 60 g (1/4 cup) plant milk of choice
  • 32 g (2 tbsp) maple syrup (or sub 96 g date paste)
  • 30 g (1 oz) vegan dark chocolate, melted (70% cacao or more)
  • 15 g (1 1/2 tbsp) coconut oil
  • 1/2 tsp apple cider vinegar

Dry Ingredients

  • 50 g (1/2 cup) activated oat flour (see Notes for paleo version)
  • 50 g (1/2 cup) activated almond flour
  • 20 g (4 tbsp) cacao powder
  • 3/4 tsp baking soda

Fold-in

  • 15 g (2 tbsp) vegan dark chocolate or nuts of choice, chopped (optional)

Instructions

  1. Preheat the oven 175°C (350°F)

  2. First prepare the flax egg. In a bowl, mix the flaxseed powder with water and set aside for 10 minutes to gel.

  3. In a bowl, mix the flax egg with the remaining wet ingredients.

  4. In a separate bowl, combine the dry ingredients. Gently fold the wet ingredients into the dry mix. Stir until just combined. If you prefer some texture to your brownies, fold in the chopped dark chocolate or nuts.

  5. Transfer the batter into a greased brownie pan (9-inch) and spread it out evenly with a spatula. Place the pan in the oven and bake for 30-35 minutes. You can also bake in individual muffin molds for 15 minutes. Test for doneness by inserting a toothpick into the brownies; it should come out clean.

  6. Remove pan from oven and allow to cool to room temperature, then place in the refrigerator for a few hours or in the freezer for 1 hour before slicing. This helps to get nice clean edges. Best served warm with a scoop of your favourite ice cream.

  7. Store brownies in an airtight container in the refrigerator for up to 7 days.

Recipe Notes

Paleo / Grain-free option: replace oat flour with 15 g (2 tbsp) coconut flour, or use 65 g Bob's Red Mill Paleo Baking Flour (a mix of almond, arrowroot, coconut and tapioca flours).

Different root vegetables: I have made this with beetroot and pumpkin puree instead of sweet potato (equal weight) and it came out actually better, more bounce and less like a slab of chocolate.

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Rawreo Nice Cream Sandwich

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The easiest and delicious summer cool-off treat to beat the heat – banana nice cream between raw pecan oreos cookies. 

I dehydrated the cookies to make them more firm, but if you do not have a dehydrator, you can simply freeze them directly and they will still be crisp (when cold) due to the high content of coconut.

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Rawreo Nice Cream Sandwich

Raw pecan oreo cookies with banana nice cream - perfect light summer dessert to cool off in the relentless global heatwave.

Course Raw Dessert
Keyword Raw Dessert
Prep Time 16 hours
Cook Time 1 hour
Servings 8 servings
Author Sabrina Chu

Ingredients

Rawreo Cookies

  • 128 g (1 cup) activated pecans
  • 44 g (1/2 cup) desiccated coconut
  • 22 g (1/4 cup) activated almond flour
  • 16 g (3 tbsp) cacao powder
  • 50 g (3-4 no) pitted dates
  • 1/2 tsp Darth Force Tonic Blend (chaga, maca, mucuna, mesquite, he shou wu, shilajit, vanilla)
  • Pinch Himalayan salt

Banana Nice Cream

  • 360 g (4-5 no) bananas, frozen
  • 20 g (2 tbsp) coconut oil
  • 32 g (2 tbsp) tahini or nut butter of choice

Instructions

For the Rawreo Cookies

  1. In a food processor, blend the pecans and desiccated coconut to a fine powder.

  2. Add in the remaining ingredients and process until well combined.

  3. Roll out the mixture between dehydrator sheets to about 0.5 cm thickness and use a cookie cutter to cut out circles. You should get at least 16 cookies.

  4. Place the cookies in the dehydrator at 46°C and dehydrate for 12-16 hours, flipping halfway though. Remove the cookies from the dehydrator once dry to the touch.

  5. Store the cookies in the refrigerator until you are ready to assemble the nice cream sandwich.

For the Banana Nice Cream

  1. Add all the ingredients in a blender and blend until ice cream consistency. Pulse a few times to first break down the bananas into smaller chunks, then use the tamper tool to press down the mixture. Avoid over-blending as the heat will melt the bananas.

  2. Once you are satisfied with the consistency, transfer the Nice Cream out into a container and freeze for another 2-4 hours.

Assembly

  1. Use an ice cream scoop to scoop out a nice rounded spoonful of Nice Cream, leveling off the back of the scoop. Add the Nice Cream to the top of one Rawreo and then top with a second, slightly pressing down on the Nice Cream to form your sandwich.

  2. Store Nice Cream sandwiches in an airtight container in the freezer until it is time to serve.

Recipe Notes

I dehydrated the cookies to make them more firm, but if you do not have a dehydrator, you can simply freeze them directly and they will still be crisp (when cold) due to the high content of coconut.

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Salted Coconut Caramel Samoas (Raw, Vegan)

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Samoas are a basically coconut version of a Snickers, crisp cookies topped with toasted coconut caramel, dunked in dark chocolate with more to drizzle. It is one of the more popular Girl Scout cookies, along with Tagalogs, Thin Mints, Trefoils, Smores and Do-si-dos. How Samoas got its name remains a mystery, maybe because they grow a lot of coconuts in Samoa.

Coconut is the defining feature of a Samoa, so I have included it in the base and caramel layers for double the delight of this fatty, fleshy drupe. However to maintain the raw state, instead of toasting the coconut, I have used mesquite powder to impart the caramelised sweetness of toasted coconut. Mesquite powder, which is ground from the leguminous seedpods of the Mesquite plant, also brings along its benefits of dietary fibre, vitamin C, minerals (calcium, magnesium, potassium, iron, zinc) and the essential amino acid lysine. Double win!

Don’t forget a good pinch of Himalayan salt for that sweet-salty satisfaction of salted caramel!

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Salted Coconut Caramel Samoas (Raw Vegan)

Coconut, caramel and cacao come together in happy harmony in this raw vegan Samoa girl scout cookies. Mesquite gives the characteristic caramelised flavour of toasted coconut without the need to toast coconut, plus its own array of nutrients!

Course Raw Dessert
Prep Time 1 hour
Servings 6 pieces
Author Sabrina Chu

Ingredients

Coconut Shortbread Base

  • 64 g (2/3 cup) activated almond flour
  • 32 g (1/4 cup + 2 tbsp) desiccated coconut
  • 16 g (1 tbsp) pure maple syrup
  • 10 g (1 tbsp) cold-pressed coconut oil

Salted Coconut Caramel

  • 56 g (3-4 no) pitted dates
  • 16 g (1 tbsp) pure maple syrup
  • 16 g (1 tbsp) coconut milk
  • 13 g (4 tsp) cold-pressed coconut oil
  • 10 g (2 tsp) coconut butter
  • 2 tsp mesquite powder
  • 1/4 tsp vanilla extract
  • 1/8 tsp Himalayan salt
  • 33 g (1/4 cup + 2 tbsp) desiccated coconut plus extra for topping

Chocolate, For Dipping

  • 70 g (2.5 oz) vegan dark chocolate

Instructions

For the Coconut Shortbread Base

  1. In a spice grinder, blend the desiccated coconut to a fine powder.

  2. Combine the coconut powder with the remaining ingredients and blend well.

  3. Divide the mixture into 6 portions and press into donut molds (about 20-22 grams per portion).

Salted Coconut Caramel

  1. In a blender or spice grinder, blend all the ingredients, except the desiccated coconut, until smooth.

  2. Transfer the caramel into a mixing bowl and stir in the desiccated coconut. If your coconut is thick, you might want to process it finer, but be careful not to overprocess or it will turn to powder.

  3. Press the coconut caramel over the base. Top off with extra desiccated coconut.

  4. Place the mold into the freezer for at least 4 hours or overnight, until set.

Chocolate Dipping and Decoration

  1. Pop the frozen Samoas out from the mold.

  2. Melt the chocolate in a bain marie. Dip the bottom-half of the Samoas in the chocolate, and place them on a parchment sheet. Repeat until all the Samoas are coated. Use or spoon or piping bag to drizzle chocolate over the top of the Samoas. Return the Samoas to the freezer to set.

  3. Store Samoas in the freezer for up to 2 weeks for best flavour, if they can last that long!

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Rawky Road Fudge Bars

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Life may be rocky, so why not sit back, relax, and enjoy the rocky road? 

Double meaning aside, this raw chocolate “rawky” road fudge is stuffed with a colourful party of dried fruits and nuts, suspended in velvety bittersweet ganache. It is the textural contrast and random dispersion crunchy nuts, chewy fruit and rich chocolate that makes each bite so delectable. You never know what you are going to get in each bite.

This recipe is also a great way to use up bits and pieces of straggling nuts and dried fruit in your pantry. Throw them all in the mix and they will throw you a great party. 

Rawky Road Fudge Bars
Yields 16
Life may be rocky, so why not enjoy the rocky rawky road? The textural contrast and random dispersion crunchy activated nuts, chewy dried fruit and rich raw chocolate is what makes each bite so delectable. You never know what you are going to get in each bite.
Dry mix
  1. 80 g (1/2 cup) unsulphured dried tart cherries
  2. 80 g (1/2 cup) unsulphured raisins
  3. 55 g (1/2 cup) unsulphured dried goji berries
  4. 40 g (1/4 cup) unsulphured dried apricots
  5. 40 g (1/4 cup) unsulphured dried figs
  6. 60 g (1/2 cup) activated pistachios or macadamia nuts
  7. 50 g (1/2 cup) activated walnuts or brazil nuts
Wet mix
  1. 120 g (3/4 cup) cold-pressed coconut oil, melted
  2. 60 g (1/2 cup + 2 tbsp) raw cacao powder
  3. 28 g (1/4 cup) coconut sugar
  4. 128 g (1/2 cup) coconut nectar
  5. 60 g (4 no) Medjool dates, pitted
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Instructions
  1. Line a 16 cm square baking tin with parchment paper.
  2. Roughly chop the dry ingredients and set aside in a large mixing bowl.
  3. Next, make the chocolate mix. Add the coconut oil, cacao powder, coconut sugar and coconut nectar to a blender and blend on low, then add the dates and blend until smooth and combined. Do not overblend the chocolate or it can separate. If this happens and there is a lot of extra oil, add in coconut nectar a little at a time until it becomes smooth.
  4. Pour the chocolate mix over the dry mix and stir together with a spatula until well combined. Transfer into the lined baking tin and press down the mixture to ensure it is compact. Place in the fridge for 4-6 hours or freezer for 2 hours until it has hardened completely, then cut into 4x4 cm square or 2x8 cm bars. They will keep well in the fridge for up to 7 days.
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Straits Road Kitchen http://straitsroadkitchen.com/

 

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Hot Cacao Elixir with Gingerbread Marshmallows

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Tis Season, Make Your Hot Chocolate a ‘Sacred Cacao Ceremony’

It’s sweater weather season (f)all over again and an legitimate excuse for cradling pint-sized mugs of hot chocolate, mulled wine and hot toddies. Let’s pause the sleigh ride on the note of the hot chocolate ritual. Over the past few years, seekers — of spiritual enlightenment, and of more ordinary highs — have revived ancient Mayan rites of the cacao bean and re-interpreted them into contemporary culture. Sacred cacao ceremonies are popular with New Agers in Los Angeles, New York and London, in which shamans harness the native intelligence of cacao as medicine for spiritual healing. This is known as plant-spirit-medicine. With shamanic music in the background, participants are invited to set intentions, imbibe a spiced cacao drink and dance. Participants often report experiencing profound openings of the heart, transformative insights, ability to release negative thought patterns, and a beautiful initiation and connection to the natural world of plant spirit wisdom. Scientifically, we know that cacao contains certain active ingredients such as serotonin that help release ‘feel good’ emotions.

Whether or not you believe in such woo-woo, there is undeniable benefits and enjoyment to slowing down and conducting your own personal cacao ceremony. Try setting the mood with lighted candles, burning frankincense, vibrational soul music (at 432 Hz) and a pen and paper to jot your thoughts while sipping on this sultry tonic elixir.

In my reflective and creative reverie, I daydreamed of marshmallow-decked hot chocolate and lavishly-spiced gingerbread men, which later evolved into a merged vision of gingerbread-shaped marshmallows in hot chocolate. Perhaps this may have been unconsciously inspired by Marshmello & Anne-Marie F-R-I-E-N-D-S playing on loop in the background. With an unrelenting determination as feisty as Dasher and Dancer, I set off to realise my vision.

The Chemistry of Marshmallows 

The original marshmallow was made from the gummy sap of the root of the marsh mallow plant, Althaea officinalis. The modern version however, is based only on protein (gelatin) and sugar (corn syrup). Chemically,  a marshmallow can be defined as a re-structured network of protein bonds and air molecules stabilised sugar molecules. Aquafaba, the water from beans (typically chickpeas), can be used as a protein substitute to gelatin in vegetarian / vegan marshmallows. The hot syrup breaks the original protein bonds in aquafaba while air in being beaten in. As the aquafaba and sugar syrup cools, the protein bonds re-form with the hydrophilic ends being attracted to water in the syrup and the hydrophobic ends are repelled and attracted to the air pockets. Eventually, the result is a sticky, spongy mess we recognise as marshmallow. 

Marshmallows can cause a sticky situation if you are not prepared. To avoid the quicksand, you have to have all your equipment ready (mise en place) and work quickly if you want them to turn out well.

Hot Cacao Elixir with Gingerbread Aquafaba Marshmallows
It’s sweater weather season (f)all over again! This season, make your hot chocolate a 'sacred cacao ceremony' decked with gingerbread marshmallows.
Hot Cacao Elixir
  1. 160 g (2/3 cup) almond milk
  2. 80 g (1/3 cup) filtered water
  3. 9 g (1 1/2 tbsp) raw cacao powder
  4. 5 g (1/2 tbsp) raw cacao butter, melted
  5. 5 g (1/2 tbsp) coconut sugar
  6. 1/2 tsp Darth Force Superfood Blend or chaga powder
  7. Pinch Himalayan salt
Gingerbread Aquafaba Marshmallows
    Thermomix:
    1. 60 g (1/4 cup) aquafaba (bean water)
    2. 1/4 tsp xanthan gum
    3. 1/4 tsp lemon juice
    4. 6 g (1/2 tbsp) raw cane sugar, powdered in a spice grinder
    Saucepan A:
    1. 160 g (2/3 cup) maple syrup
    2. 1/4 tsp vanilla extract
    Saucepan B:
    1. 60 g (1/4 cup) filtered water
    2. 1 tsp agar powder
    3. Pinch Himalayan salt
    Extras:
    1. Tapioca starch, for dusting
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    For the Hot Cacao Elixir
    1. Place all the ingredients in a blender and blend on high speed for 5 minutes until hot. Alternatively, place all the ingredients in a saucepan and bring to a simmer whisking continually so that the ingredients are well-dissolved and emulsified. Pour into mugs and garnish with gingerbread man marshmallows and chocolate sauce.
    For the Gingerbread Aquafaba Marshmallows
    1. Line a square cake pan and dust generously with tapioca starch. Have ready your thermomix with butterfly whisk attached and two small saucepans with the respective ingredients inside (see Ingredients section).
    2. In the thermomix bowl, place the aquafaba, xanthan gum and lemon juice. Beat for 3 minutes / speed 3.5 until fluffy. Add in the powdered sugar and continue to beat for 1 minute until glossy and full.
    3. Meanwhile as the thermomix is operating, bring Saucepan A (maple syrup and vanilla extract) to a hard boil at firm ball temperature (115-120 °C). Use a candy or infrared thermometer to check the temperature. Once the temperature is reached, remove the saucepan from the heat and immediately stream in the hot maple syrup gradually into the aquafaba mixture with the butterfly whisk running.
    4. Immediately, bring Saucepan B (filtered water, agar powder and salt) to a low boil to dissolve the agar powder. Simmer for 1-2 minutes until the mixture thickens and turns translucent. Stream in the hot agar mixture gradually into the aquafaba mixture with the butterfly whisk running. Continue beating for 5 minutes / speed 3.5 until the mixture cools down.
    5. Pour the marshmallow into the prepared pan. Working quickly, use an angled spatula to smooth out the marshmallow. Use a sieve and dust the surface with more tapioca starch. Place the pan in the refrigerator and allow to set for at least two hours or overnight.
    6. When set, unmold the marshmallow from the pan. Cut the marshmallow into your desired shape (e.g. for gingerbread man marshmallows, use a gingerbread cookie cutter). Store marshmallows in the freezer.
    Notes
    1. You may use a stand mixer for beating the aquafaba in place of a Thermomix.
    Print
    Adapted from My Goodness Kitchen (Vegan Maple Marshmallows)
    Adapted from My Goodness Kitchen (Vegan Maple Marshmallows)
    Straits Road Kitchen http://straitsroadkitchen.com/
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    Superfood Blends: Mylo Macaramel

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    Growing up as a kid
    I would start my primary school days
    Stumble out of slumber in a stupor
    For breakfast of Milo dunked Gardenia bread.

    The original milo powder contains less desirable ingredients such as vegetable oils and milk solids. Fortunately, I’ve developed a Peruvian superfood spice blend that harks back to childhood days of creamy, malty and milky milos. Macaramel Superfood Blend comprises of adaptogenic herbs, natural plant-based sweeteners and carminative herbs – maca, mesquite, lucuma, cinnamon, cardamom and vanilla bean – that gives you the same energising effects to start your day in a more healthful manner.

    Adaptogens: Maca Root (Peruvian Ginseng)

    Maca is a turnip-like plant native to the Peruvian Andes. The root has adaptogenic properties – it fight fatigue, provides long-lasting energy, balances the body’s endocrine systems and increases fertility without being a stimulant. Maca is rich in minerals (calcium, magnesium, iron, selenium), polysaccharides, fatty acids and is a complete protein. Maca comes in three main colours – yellow (the most common), red and black. Red maca is reported to have the highest amount of amino acids and is most helpful in fighting fatigue and boosting stamina. Maca can be processed raw or gelatinised. Some believe raw maca is hard to digest (as would eating other raw cruciferous roots) and the active components are less bioavailable to the body. Gelatinised maca is heated under pressure to remove all starch content. This is believed to make maca more digestible and the active components more bioavailable and potent.

    Maca has a smokey bitter butterscotch flavour. I find it is best paired with sweeter spices to offset its bitter taste.

    Natural Plant Sweeteners: Mesquite & Lucuma

    Mesquite powder is the ground-up fruit pods of the mesquite bush. It is predominately nutty with a top note of sweet butterscotch and caramel, and is a natural match with cacao and coconut.

    Lucuma powder is the ground up lucuma fruit, its flavour being creamy citrus with a hint of malty maple and sweet potato. In raw food recipes, lucuma powder can be taken as the replacement for milk powder in making raw milk chocolates as well.

    Being both processed from fruits, mesquite and lucuma can serve as low glycemic natural sweeteners. Mesquite and lucuma are nutritionally rich in minerals (calcium, magnesium, potassium, iron, zinc) and dietary fibre. Mesquite contains the essential amino acid lysine, while lucuma is particular enriched in vitamin A (beta carotene) and niacin (vitamin B3), which supports nervous system, gastrointestinal and circulatory function.

    Carminative Herbs: Cinnamon & Cardamom

    Carminative herbs and spices are those that relieve flatulence, promote digestion and increases appetite. They are usually the most aromatic spices in your pantry. In Ayurvedic parlance, carminative spices expel excess vata (air+ether) from our body. In encouraging vata flow, these spices prevent stagnation in the gut, in-turn, kindling our digestive fire (agni) so food can be digested. Carminative herbs can be warming or cooling in property. Warming carminatives such as cinnamon and cardamom are great to fire up your digestive system for the day.

    The final touch of vanilla bean powder adds a hint of depth to round off the malty butterscotch flavour of Macaramel Superfood Blend.

    One of my favorite ways to use Macaramel Superfood Blend is in a Mylo Macaramel smoothie or smoothie bowl, with raw cacao powder. If you try it, tag me on instagram (@sabnspice) so I can see your creations!

    Macaramel Superfood Blend and Mylo Macaramel Smoothie
    Macaramel Superfood Blend is a mixture adaptogenic herbs, natural plant sweeteners and carminatives. Try it in Mylo Macaramel Smoothie for an energising and indulgent start to your day! This recipe is a tribute to childhood breakfasts of creamy, malty milos.
    Macaramel Superfood Blend
    1. 8 tsp red gelatanised maca powder (or regular maca powder)
    2. 4 tsp lucuma powder
    3. 4 tsp mesquite powder
    4. 1 tsp ground cinnamon
    5. 1/2 tsp ground cardamom
    6. 1/2 tsp vanilla bean powder
    Mylo Macaramel Smoothie
    1. 270 g (1 cup + 2 tbsp) macadamia mylk (or dairy-free mylk of your choice)
    2. 160 g (2 small) frozen bananas
    3. 10 g (1 1/2 tbsp) raw cacao powder
    4. 10 g (1 tbsp) coconut sugar or 1-2 Medjool dates, pitted
    5. 10 g (2 tsp) coconut butter
    6. 1 1/2 tsp Macaramel Superfood Blend (see recipe above)
    7. 1 tsp cacao nibs
    8. Pinch of sea salt
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    To prepare Macaramel Superfood Blend
    1. In a bowl, combine the powders and stir to a uniform consistency. Transfer to a spice container and store refrigerated for up to 3 months. This recipes makes about 6 tablespoons (12 servings) of powder.
    To prepare Mylo Macaramel Smoothie
    1. Place all the ingredients in a blender and blend until smooth. Do not overblend or it will warm up. Serve as a drink in a glass or as an indulgent smoothie bowl with toppings - sliced fruit, grawnola and chocolate fudge sauce.
    Recommend brands I use
    1. Gelatinsed maca - Sunfood or Navitas Naturals
    2. Lucuma - Sunfood or Navitas Naturals
    3. Mesquite - Sunfood or Navitas Naturals
    4. Raw cacao powder - Sunfood, Sun Potion or Big Tree Farms
    5. Raw Cacao nibs - Big Tree Farms
    6. Coconut butter - Artisana
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    Straits Road Kitchen http://straitsroadkitchen.com/
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    How to Appreciate Chocolate

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    Did you know chocolate has over 400 distinct flavour compounds, more so than a fine wine?! Here is a guide to raise awareness of your senses in tasting chocolates. Follow this guide to get the best out of your chocolate tasting adventures and optimise the enjoyment of each bite.

    1. Before you start

    Allow the chocolate to come to room temperature before tasting. Cold temperatures will hinder your ability to detect the flavors. Start from plain chocolate then move on to flavored varieties, lower cacao percentages to higher.

    2. See

    First note its colour and its sheen, is it shiny or dull? Is it a light mahogany or dark ebony? Good quality chocolate should have a radiant sheen and a dark mahogany brown colour. If it is near black, this could bbe is a sign of over-roasting (in regular chocolate). There should not be any streaks from fat or sugar bloom – often the result of poor tempering, quick changes in temperature or incorrect storage.

    Also take time to observe and appreciate any stamping on the chocolate surface.

    3. Hear

    Break a piece off, does the chocolate give a crisp snap or crumble? A sign of good quality chocolate is a clean snap when it is broken. Dark chocolate has the highest cacao liquor content and will have the cleanest break.

    4. Smell

    Smell the broken piece. What aromas do you notice? Depending on the variety of cacao beans, the chocolate could smell sweet, fruity, nutty, spicy, earthy or herbaceous but it should not be burnt, smell like chemicals or have no smell at all.

    5. Feel

    What does it feel like in your hands? Is it brittle or smooth? Does it melt quickly or remain solid? Is it sticky or grainy? If it contains other ingredients such as coconut cream, this will lower the melting point.

    6. Taste

    Now place a small piece of chocolate on your tongue, let it melt slowly, and then move the chocolate all around and enjoy. Not all flavors reveal themselves at once; note the development of aromas, textures and flavours over time in the attack phase, body and aftertaste. The best flavours come often after a few seconds – is it bitter, acidic, floral, fruity, nutty, spicy, earthy or herbaceous (refer to the chart below)? Determine the mouthfeel – creamy, dry or grainy? How intense is the flavour? How long does the aftertaste linger? Stay focused throughout the process.

    Chocolate flavour wheel

    7. Appreciate and Wrap Up

    Every stage of the chocolate making process will influence the flavor of the final outcome. Take your time to appreciate appreciate the quality of the chocolate and the skill of the chocolatier. More importantly, through this exercise, you’ll have a better understanding of the kinds of chocolate you like best!

    Let this chocolate tasting experience serve as a training ground, a dojo, for immersing yourself in other areas of life – working, playing, reading and eating all get deeper and richer when we invoke all senses to be present to the richness of all experiences. We get more connected to the activity, to the people, to ourselves. And when that happens things just get more fun.

    Review of 6 chocolate brands


    In the name of research and product development, I went to Supernature, a health food store at basement 1 of Delfi Orchard, to purchase chocolate. They stock a good selection of fine chocolate brands, including both the regular types and raw. To level the playing field, I chose dark chocolate (about 75%) where possible but was limited by availability in some cases. I returned with chocolate bars form 6 different brands – 3 types regular, 3 types raw.

    One fine afternoon after lunch, I set out on a chocolate tasting session. Below is a summary of my review.

    Review of 6 chocolate brands
    Brand name,//www.ombar.co.uk" target="_blank">Ombar,Green & Black's,//lovingearth.com.au" target="_blank">Loving Earth,Vivani,Taza,//www.consciouschocolate.com/" target="_blank">Conscious Chocolate
    Product name,Blueberry + Acai (60%),Dark (70%),Dark (72%),Bitter Couverture (70%),Cacao Crunch (80%),The Dark Side (85%)
    Appearance,Dark brown with medium shine and imprinted with 'Ombar',Deep brown with good shine and imprinted with logo,Dull mahogany brown and imprinted with logo,Light brown with imprint,Deep brown with good shine and imprinted with 'stone-ground',Deep dark brown
    Packaging,Paper sleeve and gold foil,Paper sleeve and gold foil,Recycled box and plastic wrap, Paper sleeve and silver foil,Paper sleeve and gold foil,Recycled box and wrapped printed bar
    Sound,Soft break,Hard snap,Soft break,Hard snap,Hard snap,Crumbly snap
    Smell,Bitter & tart,Mellow,Mellow & floral,Sweet & milky,Sweet,Bitter & acidic
    Taste,Sharp attack of fruity berry flavours with chocolate flavour taking the back seat,Smooth & non-acidic,Bold & floral with undertones of coconut,Well-rounded but slightly sweet,Gritty with acidic aftertaste,Straight-up intense dark and uncomplex flavour with slow melt
    Ingredients,Raw cacao. coconut sugar. fruit powders (blackcurrant. raspberry. blueberry. acai),Cocoa mass. raw cane sugar. cocoa butter. soy lecithin. vanilla, Raw cacao beans. evaporated coconut nectar,Cocoa mass. raw cane sugar. cocoa butter,Cacao beans. cane sugar. cocoa butter. vanilla beans,Cacao butter. agave nectar. cacao powder. cinnamon. himalayan salt
    Sugars (per 100 g),28 g,28.5 g,28 g,27 g,20 g,12.2 g
    Certifications/Labels,Vegan • Organic • Raw,Organic • Fair Trade,Vegan • Organic • Raw,Organic,Vegan • Organic • Direct Trade,Vegan • Organic • Raw
    Net size,35 g,100 g,80 g,200 g,70 g, 50 g
    Pieces,6,30,18,32,16,12
    Made in,UK,UK,Australia,Germany,USA,UK
    Other comments,-,Trinitario beans,Single origin Criollo beans from Peru,-,Stone-ground,Handmade from Ecuadorian cacao
    Ranking,3,2,5,4,6,1

    Overall, I noted that all the three types of raw chocolates, which used alternative sweeteners like coconut sugar and agave syrup, had a poorer snap than regular chocolate with cane sugar. Amongst the raw chocolate brands, I loved Conscious Chocolate best, then Ombar and Loving Earth. Conscious Chocolate had an unassuming, nondescript cardboard packaging, but the quality and taste was straight up goodness. I was most let down by Loving Earth; which it’s packaging design was gorgeous with a pop-up 3D feel, the taste left much to be desired with a almost fermented lingering coconut aftertaste.

    Amongst the regular (roasted) type chocolates, Green and Black’s was unparalleled, smooth and intense. It is also great value for its price. However it’s ingredients include soy lecithin, perhaps the reason for the extra smoothness. Although not included in this review, Lindt is a very good regular type chocolate as well, on the same level as Green and Black’s. Taza had a very acidic, almost acrid aftertaste, and I give it a thumbs down.

    I hope after this post you are now equipped to have a better chocolate experience!

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    Tempering Chocolate: The Science and Art

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    This post is the third of an ongoing series on cacao, covering in detail the science and art of tempering (raw) chocolate. Read previous posts in this series:

    CONTENTS (click to jump)

    What is tempering?

    Tempering chocolate is the act of heating and cooling chocolate to specific temperatures to align fat molecules in cacao butter to the desired crystal structure (Form V) so that when it sets, the chocolate has desirable aesthetic properties and stable shelf-life.

    The Science:

    Source: compoundchem.com

    Cacao butter in chocolate is a polymorphous fat with six different crystal phases, referred to as Forms I-VI, each with its own configuration and melting temperature. What is a crystal? Crystals are solids that have a regular repeated patten of molecules. Each crystalline arrangement leads to different physical properties of the substance. In chocolate, the preferred polymorph is Form V, which has a strong molecular network that manifests in desirable attributes, as explained below.

    Why temper chocolate? Characteristics of properly tempered chocolate

    We temper chocolate in situations where we want a professional-looking product with a fine texture, glossy sheen, nice snap and stable shelf-life. If you are making chocolate for home consumption, you need not temper since the chocolate will stay in the refrigerator for the most part and aesthetic qualities are not as important.

    Tempering enhances the structure of chocolate and gives a satisfying snap
    Because Form V crystals have a strong crystalline network, it takes more physical effort to pull them apart. This is why when well tempered chocolate is broken apart, you hear the characteristic snap. Polymorphs I-IV have an unstable, less organised and looser network so untempered or poorly tempered chocolate breaks apart easily.

    Tempering enhances the appearance of chocolate and gives a glossy sheen
    The stable alignment of Form V crystals results in the glossy sheen on the surface of well tempered chocolate (shine will only occur when it hardens against a shiny surface such as a polycarbonate mold). Untempered or poorly tempered chocolate appears dull or matt, and over time, white or grey patches may start to appear on the surface. The latter is known as a phenomenon called fat bloom, caused by migration and recrystallisation of less stable lower polymorphs from the centre to the chocolate layer.

    Tempering enhances the mouthfeel of chocolate
    Form V crystals are the finest of the cacao butter crystals and creates a smooth and even texture of chocolate. Untempered or poorly tempered has a grainy texture.

    Tempering increases the melting point of chocolate and improves shelf-stability
    The higher melting point of Form V crystals means it will not melt in your hands and the product has a stable shelf-life. Untempered or poorly tempered chocolate melts quickly upon contact with the skin.

    Though untempered or poorly tempered chocolate does not affect the taste as much as its appearance and texture, the softer chocolate is more difficult to work with and makes a poor impression on tasters.

    Recipe for tempered ‘raw’ chocolate – 75% dark

    Tempered 'Raw' Chocolate - 75% Dark
    Yields 428
    Tempered chocolate made from scratch with cacao butter and cacao powder. Use this when you want a professional-looking product with a fine texture, glossy sheen, nice snap and stable shelf-life.
    Equipment
    1. Double-boiler or dehydrator
    2. Metal spoon for stirring
    3. Digital thermometer (probe or infra-red)
    4. Marble or granite surface (optional)
    5. Chocolate molds
    6. Metal scraper
    7. Pastry bags (optional)
    Ingredients
    1. 150 g (1 1/2 cup) raw cacao butter, finely chopped
    2. 108 g (1 cup + 2 tbsp) raw cacao powder
    3. 84 g (5 tbsp) maple syrup* or finely ground coconut sugar* (see Notes)
    4. 86 g tempered chocolate, finely chopped, for seeding (optional, use up to 25 percent total weight of the melted chocolate)
    5. Pinch of sea salt (optional)
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    Before you start
    1. First ensure that every utensil you use is completely dry. Moisture will cause the chocolate to seize and ruin your chocolate. Also avoid tempering chocolate on excessively hot or humid days.
    Step 1 - melt and heat chocolate to 46°C (115°F)
    1. The purpose of this step is to melt all existing crystals and start with a virgin product. Place finely chopped cacao butter, cacao powder and sweetener of choice into a metal bowl. Using a double-boiler or dehydrator, heat the mixture gently and gradually to 46°C (115°F). If using a double-boiler, make sure the bowl covers the entire surface of the pot and does not touch the water directly. Stir the melting chocolate continuously as it warms and constantly monitor the temperature.
    2. Never allow the temperature to exceed 49°C (120°F) otherwise the chocolate burns, loses its molecular structure and crystalline potential and can not be used. When overheated, sometimes you will see the cacao butter separate from the powder and turn into a grainy mess.
    3. Once you achieve the goal temperature 46°C (115°F) for dark chocolate, immediately remove the bowl from the heat source.
    Step 2 - cool the chocolate to 28°C (82°F)
    1. The purpose of this step is to bring the temperature down to form crystals IV and V. There are three common methods for cooling: seeding, tabling or cooling naturally by stirring.
    2. Seeding with tempered chocolate
    3. Add in the seeding chocolate gradually into the melted chocolate, stirring to completely melt each addition before adding the next. This helps to gently cool the melted chocolate and has the benefit of introducing strong Form V crystals into the melted chocolate, thus “seeding” it artificially instead of forcing it to form its own V crystal seeds. This is the method that I find most appealing.
    4. Seeding by tabling
    5. Spread 2/3 of the chocolate mixture out onto a cool surface, such as polished granite or marble, with a large scraper and icing spatula. Agitate it with for about 5 minutes or until it thickens, which indicates it has cooled to about 28°C (82°F). Return the cooled chocolate back into the bowl and mix together. This results in all the chocolate being properly.
    6. This is the preferred technique for most chocolatiers and works well for tempering large quantities of chocolate. However, most people do not posses a large marble slab and is not popular for small-scale chocolate-making.
    7. Seeding by stirring
    8. You can let the bowl of chocolate cool on its own by stirring continuously. However this can take up to 30 minutes or longer. The cooling can be sped up by placing the bowl into the refrigerator. However, remember not to cool it too quickly or it will form the undesirable crystals I-IV. Let it take at least two to three minutes to come down to 28°C (82°F).
    Step 3 - warm the chocolate to 31°C (88°F)
    1. The purpose of this step is to reheat the chocolate to just below the melting point of Form V, [33.8°C (93°F)] to melt Forms I-IV, but not the Form V crystals. When the chocolate is again allowed to cool, it solidifies following the pattern of the existing Form V crystals so that the entire chocolate bar has the desirable crystal V phase.
    2. Return the bowl of chocolate to the double boiler or dehydrator and heat for just a few seconds. Watch the temperature closely as you stir continuously until it reaches 31°C (88°F). Remove the bowl from the heat source immediately.
    3. If you do go higher than the goal temperature by more than a degree or two, your temper is ruined. You can salvage the situation by repeating the process from step 1.
    Step 4 - test your chocolate temper
    1. Test to make sure your chocolate is properly tempered. Smear a thin layer of the chocolate onto a piece of parchment paper or aluminIum foil and let sit for 3-5 minutes. Now examine it. It should be even in colour with no streaks or spots, glossy but not shiny and when touched does not smear or leave chocolate on your finger. If it meets all these conditions then your chocolate is properly tempered and you can now use it with confidence. If the chocolate is not tempered, the chocolate will still be liquid and/or will have a marble-like colour indicating the fat and cacao are still separated.
    Step 5 - Using your tempered chocolate
    1. Use your tempered chocolate to fill molds or create shells, enrobe confections or dip fruit. Dipped items need to maintain ambient temperature and never cold from the refrigerator as this will harden the chocolate from the inside-out and turn it dull and gray. Allow your chocolate creations to cool at room temperature. Do not place into the refrigerator or freezer or the wrong kinds of crystals might form despite the fact that it has been tempered. You will find that well tempered chocolate solidifies rather quickly anyway, thus speeding the process along by chilling is unnecessary.
    Notes
    1. The tempering process works best with a minimum of 1 pound (454 g) chocolate.
    2. You can play around with the ratio of cacao butter and cacao powder. I like to use 4:3 butter to powder, but you can use more butter for a thinner consistency (great for dipping) or more powder for a thicker consistency (will be more bitter also).
    3. Both maple syrup and coconut sugar are not considered raw products, but are mineral-rich and one of the less processed sweeteners. Coconut sugar has a lower glycemic index and gives a better snap, but suffers from being more grainy in texture. Maple syrup gives a more creamy chocolate with less snap. If you keep the liquid sweetener to less than 25% of total weight, the final product still has quite good temper. You can choose to use a mixture of liquid and granular sweeteners for a compromise of both worlds.
    4. If you prefer to use pre-tempered store-bought chocolate without the trouble of the heating-cooling process, simply melt and warm the chocolate to its correct working temperature - 31°C (88°F) for dark chocolate.
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    Straits Road Kitchen http://straitsroadkitchen.com/

    Temperature chart for tempering dark, milk and white chocolate.

    Troubleshoot Guide

    Seizing. Melted chocolate “seizes” when it comes into contact with moisture and forms a pasty mess. You cannot fix seized chocolate, but you can still use it in other applications where a temper is not critical, such as truffles.

    Fat bloom. Fat bloom appears as a streaky film over the chocolate surface and is oily to the touch. It can result from a poor temper or a fatty center that is leaking oil through the shell. It caused by a poor temper, and/or migration and recrystallisation of less stable lower polymorphs or a fatty centre to the chocolate layer.

    Sugar bloom. Sugar bloom appears as white-gray specks and is hard to the touch. It is usually the result of high humidity or condensation on the surface by putting it in the fridge or freezer, then returning it to room temperature. The sugar in the chocolate dissolves in the condensed water and as the water evaporates, the sugar comes out of solution, resulting in crystals on the surface of the chocolate.

    The chemistry of fine chocolate is rather complex, but I hope this is a good foundation for you to start your journey into the world of being a chocolatier. Armed with this knowledge and know-how, you can have the confidence that your next batch of chocolate covered treats or molded chocolate candies will turn out beautiful and will be sure to impress.

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