Foodie Sunday: Coconut Oil Chocolates

7/13/2014


I've been meaning to incorporate coconut oil in my foodie life for a good chunk of time now but never have truly suceeded. Why? Well, cooking with coconut oil simply doesn't appeal to my taste buds and even hubby shivers on the bare thought of frying something on coconut oil. Can we imagine chicken fried on it? Meat and coconut oil? That is never going to work for us. I can even get by the occasional spoon of liquified coconut oil (always a struggle) but generally I find it hard to include it in the way I eat. Dessert, on the other hand...Just think about it as it's actually perfect. Coconut oil dessert which is healthy, simple and yummy at the same time? I can stand behind that. I have a ridiculously simple recipe that I will follow up probably every week from now as it left both, hubby and I, very impressed. This is ideal for all clumsy people in the kitchen, it's foolproof really. This Foodie Sunday: Coconut Oil Chocolates are on the menu.

Vec duze vremena razmisljam o intenzivnijem unosu kokosovog ulja u ishranu no nikada nisam uspjela u toj namjeri. Zasto? Jednostavno se radi o tome da ukus kokosovog ulja u svrhu kuhanja nikako ne odgovara mojim receptorima okusa. Cak se i muz-puz sav strese na pomisao przenja necega na kokosovom ulju. Piletina na kokosovom ulju ili bilo kakvo meso sa kokosovim uljem? Ne, to se vjerovatno nece desiti kod nas. Cak se mogu izboriti sa povremenom kasikom otopljenog kokosovog ulja 'na taste' (iako nije uvijek lako) no uopsteno mi nije prirodno ukljuciti ga u ishranu. Dezerti, sa druge strane...Kada pomislim na ideju kokosovog ulja u dezertima, to mi djeluje savrseno. Slatko od koksovog ulja koje je zdravo, jednostavno za spremiti i bezobrazno slasno? To mi se vec dopada. Pripremila sam recept koji je jednostavan za ne povjerovati i koji cu garantovano ponavljati svake sedmice u domacinstvu. Cak moram reci da je ovaj slatkis impresionirao muza i mene. Ovo je idealno za smotanke u kuhinji poput mene jer se doslovno nema sto zeznuti. U ovoj Kulinarskoj Nedelji: Cokolada od kokosovog ulja je na repertoaru.


I had 100ml jar of Gameha coconut oil which I have used before in beauty purposes numerous times. Who remembers my Spicy Winter DIY srcub from January? Bottles and bottles of this coconut oil have been slathered all over my body and face - now it was time for it to end in my belly. For this recipe, you literally need 3-4 ingredients, others are optional. I've used 1/2 cup (approx 110ml) of Gameha coconut oil, 1/4 cup (approx 60g) of raw cocoa powder (those bland mixtures simply will not give the desired taste and coloring), 2 tbsp of regular flower honey and 1 tsp of vanilla extract. Even vanilla extract is optional as well as zest of 1/2 of orange, soft and peeled sweet almonds and a glass of milk. What can I say, I do love milk with cocoa chocolates. I usually struggle with that whole American way of measuring things via cups but I've purchased a silicone ringlet of cups so now I'm feeling confident on my quest to conquer more delish recipes. Regarding all the 'equipment' you need to execute this recipe, you'll need a silicone tray (if you don't own one, don't worry - mine is a regular one too), one bowl and eventually a plate, a manual mixer or an old-school blender. Yup, that's what I used. You basically need to warm up the coconut oil as it's rather solid but it melts easily on the body temperature. It's not good to overheat it as it'll start to burn and go yellow. I'd recommend warming up your pan a bit, take it off the heat and plock 1/2 cup (approx 100ml) of coconut oil in. It will melt almost instantly, just press some parts with a wooden spoon to get things going. After that, pour the liquified coconut oil in a bowl. Add 2 tbsp of honey. You’ll want to emulsify the oil and honey together. This will help prevent separation (honey sinking to the bottom). Use a small whisk and really mix it well, for at least 1 to 2 minutes. Or an old-school blender. Than I've added 1 tsp of vanilla extract and mixed again. I've prepared orange zest on a plate (approx 1/2 of orange) and roughly chopped sweet, peeled almonds which I've laid on the bottom of my moulds.

Kod kuce sam imala teglicu od 100ml Gameha kokosovog ulja a prije nje ih je mnostvo iskoristeno u beauty svrhe. Tko se sjeca januarskog posta o pikantnom zimskom pilingu iz kucne radinosti? Toliko je teglica ovog ulja iskoristeno za njegovanje lica i tijela - vrijeme je doslo i da zavrsi u stomacicu. Za ovaj recept su vam potrebna 3-4 sastojka a ostali su vec stvar preferenci. 1/2 solje (cca 100ml) Gameha kokosovog ulja (8KM), 1/4 solje (cca 60g) gorkog kakao pudera a ne Kandit mjesavine od samo 35% kakaa koja je jos i dobra sto se sve prodaje (4KM u Butik Bademu), 2 supene kasike cvijetnog meda (2x male teglice po 1,15KM=2.30KM) i jedna kafena kasicica ekstrakta od vanilije (cca 2,20KM). Cak se i ekstrakt vanilije moze izostaviti te nije obavezan kao ni izrendana korica 1/2 narandze, malo slatkih i oljustenih badema te casa mlijeka. Sta da vam kazem, volim malo mlijeka uz cokoladne slastice. Obicno se mnogo mucim sa americkim mjerama u ovim casama (pola case, cetvrtina case itd.) ali nedavno sam nabavila silikonske mjerice bas po tom principu koje su vec odlicno iskoristene. Po pitanju 'opreme' koja je potrebna tu spada silikonski kalup (ako ga nemate nije problem, ja sam koristila standardni), jednu posudu, mali tanjiric, stapni mikser/viljuska na rucni pogon/staromodni mikser od kojeg se ne odvajam. Priprema sastojaka zapocinje zagrijavanjem kokosovog ulja posto je u cvrstom stanju no sa lakocom se topi na tjelesnoj temperaturi. Pazite da ga ne pregrijete (nema potrebe koristiti veliku vrucinu) posto ce zagoriti i pozutiti. Cak bih preporucila da zagrijete manju serpicu, skinete je sa vatre i u nju ubacite cijeli sadrzaj Gameha kokosovog ulja (100ml). Poceti ce se topiti gotovo pa momentalno a mozete ubrzati stvari pritiskom drvene kasike na tvrdoglave grudvice. Nakon toga prelijte otopljeno kokosovo ulje u posudu i dodajte 2 supene kasike meda. Zelite stvoriti emulzifikator kako bi se ulje i med sjedinili. To ce pomoci da ne dodje do razdvajanja (da med ne 'potone' na dno posude). Cime god se koristili, potrebno je da kokosovo ulje nije previse toplo i da se smjesa sa medom dobro mijesa barem 1-2 minute. Kada je to bilo gotovo, dodala sam kafenu kasiku ekstrakta vanilije i ponovo promijesala. Sa strane su pripremljena izrendana korica 1/2 narandze te ugrubo izrezani slatki, oljusteni bademi koje sam poredala na dno kalupa.


How much coconut oil chocolates you'll get all depends on the size of your molds. I have relatively bigger ones and I've got 2 larger chocolate pieces. I've added the orange zest, mixed it well in and poured my concoction carefully into my molds and over chopped almonds. A silicone tray would be perfect but this regular (teflon?) one did the trick as well. I had left the tray in my fridge for approx 20 minutes before serving. Getting my chocolates was more complicated than if I used a silicone tray but I've solved the problem by shortly touching the bottom of my tray with hot water. Immediately the bottom heated, started to melt and popped outside of the tray. Than I have just added some almonds on the top an served with a warm glass of milk. These coconut oil chocolates taste divine! So yummy, great consistency, not too sweet and a bit bitter due to raw coconut powder and orange zest. Ideal for all those taking care not to consume sugar but the rest of us will love it too. Hubby said that he preferred these coconut oil chocolates to my panna cotta which speaks volumes as the man wouldn't go near coconut oil in the past. What do you think of this dessert recipe? Will you try it? If so, send me a pic of your masterpiece :)

Koliko cete dobiti cokoladica sa ovim kolicinama sastojaka ovisi i od kalupa ali ako zelite vise smjese, samo povecajte kolicinu ali u okvirima koristenih omjera. Sa svojim kalupom sam dobila dvije vece cokolade. Dodala sam smjesi narendanu koru narandze, sve lijepo promijesala i prelila u kalup preko isjeckanih badema. Silikonski kalup bi bio idealan zato sto je iz njega lakse izbaciti cokoladice nakon hladjenja (otprilike 20 minuta u frizideru). Moj (teflonski?) kalup je stvar malo otezao u smislu da sam ga na kratko drzala na povrsini tople kupke kako bi se dno kalupa olabavilo i dno cokolade otopilo. Nakon toga su cokoladice skliznule na tanjir. Dekorisala sam ih slatkim, mekanim bademima i posluzila uz casu toplog mlijeka. Moram vam reci da ove cokoladice sa kokosovim uljem imaju izvanredan ukus -  nevjerovatno su slasne! Odlicne su konzistencije, tope se u ustima, nisu preslatke vec cak gorke jer sadrze dosta onog cistog kakao praha te koricu narandze. Ove cokoladice su idealne za sve koji paze na unos secera u organizam ali ce biti bas po ukusu i nama kojima vlada hedonisticka strana. Muz je cak rekao kako mu se ovaj dezert vise dopada od panna cotte sto su velike rijeci posto ranije nije zelio ni prici kokosovom ulju. Kako vam se cini recept za ovaj dezertic? Da li cete ga isprobati? Ako budete, obavezno posaljite fotke :)

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