Monthly Archives: July 2012

Flavouring Raw Chocolate with Essential Oils

Essential oils add fabulous flavour to your chocolate making, as well as being really easy to use. This is a guide on how to use them in your raw chocolate recipes.   How to use them Use good quality oils from reputable suppliers (see below). Essential oils are the last ingredient I add to a recipe – this way I can add exactly the amount required to get the right taste. Some recipes only need a couple of drops, whilst others might need as many as fifteen, so it’s best to start by mixing in one or two drops, having … Read More

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Raw Chocolate and Cardamom

  Raw chocolate is loved by many, but is also well known for its rather over-stimulating properties. I’ve lost count of the number of sleepless nights I’ve had, wishing I’d been able to resist that last raw chocolate treat…. In an ideal world it’s probably best to keep raw chocolate as a ‘sometimes’ treat, eaten in small amounts earlier rather than later in the day. But if you don’t always manage this, what’s the answer?

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Coconut Oil versus Coconut Butter: What’s The Difference?

  Many people are confused about the difference between coconut oil and coconut butter, so here’s a few facts so that you know what sets them apart from each other. Coconut oil, which is solid when cold, and liquid when warm, is the fat extracted from the coconut. It is the safest oil for frying, aside from rice bran oil, as it’s so stable. Coconut butter is the pulverised whole coconut meat, made from both the fat and the fibre. It is not extracted like coconut oil, just pureed. Coconut butter has a harder texture than coconut oil, although when you … Read More

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