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LEMON AND CHIA SEED WHITE CHOCOLATES

danielle copperman

Chocolates come in all shapes and sizes. Since stocking Qnola in The Food Hall at Selfridges, I have come to realise that no matter how long you spend wondering around that place, there is always a new Chocolatier to discover, a new chocolate to sample. I discovered the possibility of making healthy raw white chocolate a while ago (see here), and love to experiment with adding different natural flavourings and super foods to the base recipe to create a variation of delicious, chocolatey sweet treats.

Chocolate was always a Friday night kind of thing in my family. Aside from the fact it also made its way into our packed lunches, Friday night always seemed more of a chocolate occasion. It wasn't complete without a large bar of Dairy Milk or Galaxy, provided my the man of the house, positioned strategically on a table within arms reach of each sofa. 

These chocolates differ considerably to the kind we used to pass around and share square by square. They are made without dairy or sugar and instead consist of pure cacao butter, natural sweeteners and added super foods. They make the perfect snack to instantly enhance your energy levels, generally maintaining blood sugar levels - unlike conventional chocolatey snacks which are high in refined sugar and additives. They also make great gifts, are a brilliant activity for children to get involved with and are perfect after dinner sweets to share with a table of guests.

INGREDIENTS
(makes 25 Chocolates)

1 Bar Creamed Coconut (like this)
3/4 Cup Coconut Oil or Cacao Butter
Juice of 1 Fresh Lemon (add the zest too if you want to)
3-4 Tablespoons Agave/Coconut Nectar/Raw Honey
Pinch of Himalayan Pink Salt
1 Teaspoon Vanilla Extract or Powder or Fresh Vanilla Seeds from 1 Pod
3 Tablespoons Chia Seeds

OPTIONAL
Fresh Chopped Goji Berries
Superfood Powders of choice (I love maca, baobab, mucuna puriens and a drop of aloe vera juice)

METHOD

Start by melting the coconut oil over a low heat. Chop away at the solid bar of creamed coconut and then add that to the pan, stirring constantly. Add the rest of your ingredients, whisking or stirring with a wooden spoon until everything has melted and combined together. 

Pour into chocolate moulds (you can even use an ice tray if you don't have proper moulds) and place into the freezer to set for 20-30 minutes.

+ Store in the freezer for really stiff chocolates, or in the fridge. Serve as a gift or after dinner snack, or enjoy as a mid-afternoon pick me up.

+ You can also experiment with making these with my lemon curd recipe. You can either stir 2 tablespoons of the pre-made curd into the mixture (reducing the amount of fresh lemon used), or you can use a small spoonful of curd to fill the white chocolates. Simply fill your moulds half way only, set, then arrange a small amount of the curd in the centre of the set chocolate, then pour over the remaining white chocolate mixture, and set again for 20-30 minutes.