Make your own (hemp) CHOCOLATE <3

img_86731.jpgWhy hemp?

Why hemp?

Because the seeds provide the perfect amino acid chain with the 8 Essentials. They have the perfect omega 3 to 6 ratio and the rare linolenic acid which is important for our health.

In addition, the leaves are just so beautiful! 🙂
The plant is very good for the environment, it growths very fast and the roots strengthen the soil. We could just eat hempseeds and wouldn’t get nutrient-deficient. And at last: we can make everything out of it! Clothes, shoes, bags, ropes, insulating material,… A miracle plant, which is wrongly impeached – or just because of this..!

Here is a very good german Article from “Zentrum der Gesundheit” about the history of Hemp!


RECIPES

“THE FAST CHOCO”
delicately melting & dark

  • 100 g organic dark chocolate (vegan, 70% cocoa)
  • 20 g (1tbs) virgin coconut oil (organic) (alternatively 1 tbsp sunflower oil)
  • 1-3 tsp organic raw hemp protein powder / peeled hemp seeds (as desired)

“THE SUGAR FREE”
4 natural ingredients

Version 1

  • 100 g organic cocoa mass (raw)
  • 20 g (1tbs) virgin coconut oil (organic)
  • 2-4 tbs of datepuree / syrup (amount as desired)
  • 1-3 tsp organic raw hemp protein (as desired)

Version 2 (nutty)

  • 50 g organic cocoa mass (raw)
  • 4 tbs of earth almonds (health food store)
  • some datepuree/ syrup to sweeten (if necessary)
  • 1-3 tsp organic raw hemp protein (as desired)

alternative cocoa mass:
Coconut oil + (raw) organic cocoa powder (1:1)

INSTRUCTION

  • melt the chocolate / cocoa mass and oil at 30° C (pot – not microwave!)
  • stir in the powder and puree, if necessary, also hemp seed
  • get cold in the desired shape – done 🙂

~ PREPARE WITH LOVE & EAT WITH GRATITUDE ❤ ~


ADVANTAGES OF THE “SUGAR-FREE”:
– rich in magnesium, iron & other essential minerals!
– rich in important antioxidants and enzymes!
it’s “alkaline excess” & high in fiber (gastrointestinal friendly)
– it is easier to shape (like a dough: chocolates are better sealed)
-> but you should really pay attention to organic quality!


WHY COCONUT OIL?!
The coconut oil makes the dark chocolate creamier and “melts” better on the tongue. Moreover it is alkaline, rich in nutrients and boosts your fat-burning more than other fat.


Tempering chocolate

If you want to use traditional chocolate, without gray-and-white veils in there (this means that the sugar has separated from the fat), then you should temper its chocolate. This means heating it to about 48 ° C (so it feels warm but not hot) and then waiting for it to cool down so that it does not feel warm anymore (about 32 ° C) ,
By heating, the sugar combines with the fat and it looks dried dried again nicely evenly.

If you want to use traditional chocolate, without gray-and-white veils in there (this means that the sugar has separated from the fat), then you should temper its chocolate. This means heating it to about 48 ° C (so it feels warm but not hot) and then waiting for it to cool down so that it does not feel warm anymore (about 32 ° C) ,
By heating, the sugar combines with the fat and it looks dried dried again nicely evenly.

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