Happy Monday!

[irisfreundin@troet.cafe]

@elliek
Formerly we used to cook our cocoa beverage and used to bake only with de-oiled cocoa powder. I have it stll here, but can`t use it any more.

One of my family members is allergic of brown cacao (gets an attack of migraine from eating chocolate). If it is really needed in a recipe, I replace it with carob powder what works really good.

I do not know if unsweeted baking chocolade is the same, but you can't melt it.

[elliek@zeroes.ca]

@Irisfreundin
Thanks for your thoughts. That's too bad about the migraine.
I know that they do melt in baking, but they stay soft.

[irisfreundin@troet.cafe]

@elliek In my husband's book "Goddess Holle" there is a recipe for sweets, which I add for you.

Goddess Holle – HG-SHOP

(hg-shop.eu)

[lstn2urmama4@zeroes.ca]

@elliek

[elliek@zeroes.ca]

@Irisfreundin
Thank you!
Here's mine:

Note: *this did NOT make 24, but only 15 when I made it!

SUPERFOOD BREAKFAST BITES

MAKES: 24 (*see my note) (1-INCH) BITES (4 TO 6 SERVINGS) DIFFICULTY: Cady

Stash these delicious bites in the fridge for an easy on-the-go breakfast or after-workout snack.

½ cup pitted dates, soaked in hot water for 20 minutes, then drained

¾ cup raw walnuts, pecans, or cashews

¾ cup dried cranberries, apricots, apple slices, or other dried fruit, chopped if necessary

½ cup sunflower seeds

2 tablespoons goji berries or barberries

2 tablespoons chia seeds or hemp hearts (hulled hemp seeds)

2 tablespoons ground flaxseeds
1 1- to 1½-inch piece vanilla bean, split and scraped (or½ teaspoon extract)

½ teaspoon ground cinnamon

In a food processor, combine the drained dates and nuts and pulse until the nuts are finely ground and the dates are incorporated. Add the remaining ingredients and process until well combined. The mixture should be very sticky. If it seems too dry to hold together, add a little water, 1 tablespoon at a time. If the mixture is too wet, add a little more ground flaxseeds or some rolled oats.

Roll a heaping tablespoonful of the mixture between the palms of your hands to form a 1-inch ball. Transfer to a plate. Repeat until all the mix- ture has been rolled into balls. Cover the plate with foil or parchment paper and refrigerate for 4 hours before enjoying. Store in the refrigerator.

FLAXSEEDS

According to one remarkable study, flaxseeds "induced one of the most potent blood-pres- sure-lowering effects ever achieved by a dietary inter- vention," 104 Eating just a few tablespoons a day appears to be two to three times more effective at lowering blood pressure than adopting an aerobic endurance exercise program105 (not that you shouldn't do both!). Another study found that sprinkling a few spoonfuls of ground flaxseeds on your meals may reduce the risk of breast cancer 106

Daily Dozen Foods

✗ OTHER FRUITS

XFLAXSEEDS

X NUTS AND SEEDS

X HERBS AND SPICES

[michaelc@scholar.social]

@elliek "tempered" is fussy but not impossible. Basically, you melt most of your chocolate for dipping (if you just dip now it'll cool and be soft and might 'bloom' or have dusty colors).

A smaller amount of chocolate keep solid and grate into a powder. Mix that in with the melted stuff and let the residual heat melt it. This will help the right kind of crystal form for a shiny, crisp texture.

I bet America's Test Kitchen has a video about it.

(Admission: I usually skip tempering)

[elliek@zeroes.ca]

@michaelc
Thanks for the info, Michael! I also appreciate the admission.

[michaelc@scholar.social]

@elliek If I were displaying and selling them, I'd probably do it. If I'm just making them for myself or a friend, <shrug> maybe not. It's entirely an appearance and minor texture difference. Delicious either way.

[datum@zeroes.ca]

@oscarfalcon @elliek Tempering is a whole thing. But IF you don't mind good without being pro, "soften the chocolate until it melts, dip the things, and put them on a baking sheet to cool" does in fact work and is equally delicious. The chocolate will be softer and much more prone to coming off on fingers.

[elliek@zeroes.ca]

@datum @oscarfalcon and the same fingers will have to (happily) be licked! I don't see the downside to that. LOL.

[elliek@zeroes.ca]

@oscarfalcon
Cheers! I think I'll skip the tempering IF I coat.
I shared it on the thread in response to a question. Let me know if you can't find it!

[kasmir@mstdn.ca]

@elliek Yeah I've been tempering chocolate for making filled chocolates as holiday gifts the last few years and it's not too terrible, but for this purpose it's very much not needed. The not melting on fingers and snap you get with tempering is nice, but it's still going to be delicious without. Those look awesome even without the dip!