יום ראשון, 13 ינואר, 2013, 16:10

Cocolate Energy Bars

לבקשת הקהל המקומי.

Cocolate Energy Bars:

ingredients:

500 gr desiccated coconut flakes
100 gr nuts of choice (almonds, hazelnuts, cashews, pistachios, etc.)
60 gr cacao paste (though called "paste" – it is solid!)
60 gr / to taste honey (or another sweetener)

directions:

  1. place coconut and nuts in a food processor. run it for about 10 minutes until it is runny (as described here). you might need to scrape the bowl here and there.
    (If you have Vitamix – you can use it as well. See below)
    What you get is nuts butter (you can make it with any nut or nuts combination).
  2. add cacao paste – preferably finely chopped and sweetener. mix until homogenized. once added the honey it will harden.
  3. spread evenly in a lined pan (I use thick plastic foil).
  4. allow cool for a few hours until it is hard, take out of the pan onto a cutting board and cut to pieces of the desired size and shape.
    I recommend cutting first when it's "half-hard" for neater results.

The white choice: substitute the cacao paste with cacao butter.

coconut bonbons

So. I went to the kitchen to shoot some photos of the prep process and found that the food-processor bowl was busy at the moment. I thought it is a good time to check the Vita-Mix option. Oh mama, should I have tried it earlier! I could have saved so many minutes!

Start with coconut.
Add nuts.

Start processing with a big aid from the tamper.

After a minute or two it is liquified and 30 more seconds are more than enough to finish the work. The result – smooth butter.

got butter?

Next step – adding cacao paste (cacao butter in our case) and honey.
But.
I was distracted.

distruction

(He looks calm but that is just because it is a still photo).
So I made a mistake. I put too much cacao butter.

too much butter

The result was astonishing. It didn't harden! Note to self: check the extra-fat assumption.

Aur making bonbons

The benefit of liquid mass is the ability to use the silicone molds and get small shiny heart shaped bonbons.

making bonbons

The chocolate-chips-like stuff in the white mass are cacao nibs. They give nice crunchy bites of chocolate.

liquid white mass as a first layer

Not much left after I filled the molds so lets make a two layers candy! here is layer one.
Layer two on top of it.

Sandy mass as a second layer

Though it feels like a wet sand, it is spreadable.

Seconed layer well flattened

After a while (2-3 hours or so) it is hard enough to cut (kind of fudgy texture) but not hard enough to remain neat when broken into pieces so just cut and let it cool all the way (another 2 hour). Then break it into nice neat bars.

not ready yet

black n white bonbon

I still need to experiment a bit more the "extra fat for liquid texture" assumption but so far I can conclude those:
1. When using Vita-mix (Vs. food processor), the coconut-nut butter is much smoother and the prep. time is extremely shorter.
2. When adding honey (or another sweetener) to the butter, it stops running. In order to have it runny again – adding 20g of fat (I checked coconut oil but I assume any butter would do) will reverse it and allow you to pour your mass into mold and have shiny chocolate-like bonbons.

Je vous ai apporté des bonbons

hearts of chocolate

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