#cacaopowder

You can see this as a ship or platonic i dunno 🚡🚡

This seems a very topical post given what’s happening with the Amazon rainforest at the moment. If you’re looking for an organisation that is at the forefront of wildlife conservation then look no further. @worldlandtrust is an international conservation charity that protects the worlds most biologically important and threatened habitats acre by acre. With patrons such as @david_attenborough @backshall.steve @officialchrispackham and @david215gower you know it’s doing all sorts of good. Our cacao powder and yacon syrup are both farmed in alliance with them in Peru and it was one of our top considerations when sourcing the ingredients for our raw cacao chocolate sauce. The more support and funding they get the better, so spread the word and give ‘em a follow! 🌎🌿🦎🐸🐜🌱 #worldlandtrust #amazonrainforest #savetheamazon #davidattenborough #nationaltreasure #wildlifeconservation #responsiblesourcing #spreadtheword #cacaopowder #yaconsyrup (at London, United Kingdom) https://www.instagram.com/p/B2RRQxsHz1s/?igshid=ogu3oezqukaw

Short comic about me dropping pack of cocoa powder on my white cat xD

Let's get fit! 1/3 What a way to start the day.. Cacao Oatmeal 😋😋 (my obsession with cacao is getting too real 🍫) Daaaamn it was good! All I needed was some figs to make this 💯💯 I'm trying to start my essay today but my mind was unclear so I decided to hit the gym for a quick session to perk me up and get me energised 💪🏽 Circuit x 4 Bosu ball v-sit 15 Bosu ball single leg cross toe touch 10 Around the world 10 Leg raise w/scissor kick 10 20min Elliptical

Let's get fit! 8/3 This right here is my newest addiction.. Chocolate Nice-cream (except it's more like a smoothie in a bowl because I have a terrible blender 😓). It's just frozen bananas and cacao powder but sweet Jesus is it good, especially with the blueberries. I've had this everyday for breakfast and dessert... lucky it's good for me 😅 30 sec skipping Deadlifts 20 x 3 #15 - sumo squat 20 #12 - step ups 10 ea. #5 Jump squat 20 x 3 - bar squat 15 #15 - reverse lunge 10 ea. Hip trusts 15 x 3 #15 - side lunge 10 ea. Crab walk w/ resistance band 30 x 3 - resistance band squat in and out 10 - resistance band donkey kicks 10 ea. 20min bike (~20kpm)

Oude Liefde

Whilst you do not need any particularly special kit for making chocolate, there are a few items that you cannot do without. The first is a probe thermometer. These are really inexpensive and come in handy in all sorts of ways in the kitchen. You can make chocolate without one, but for the best results you need to follow as professional procedure as possible. A stick blender. Commercial and professional bean to bar chocolatiers put their chocolate through a really fine grinder. The best way to approximate this is to use a handheld blender during the cooling process. Your chocolate will not be as silky smooth as the stuff you buy, but it will be closer than if you did not blend it at all. Culinary grade cocoa butter. This usually comes as buttons, that look like large white chocolate buttons. Some ground spices help balance the bitterness. Vanilla powder, ground cinnamon, and ground cardamom. Chocolate moulds, although not necessary, do give you a nicer finish. We used plain bar silicone moulds. The rest is simply a bowl over a saucepan of water, a silicone spatula, and plenty of patience. If you don't use moulds, then you will need a baking tray and some baking parchment/greaseproof paper. And of course, cacao powder. Basic Recipe for Homemade Chocolate (sugar-free) Whilst not exactly milk chocolate, this does contain full fat milk powder instead of sugar. 250g cocoa butter 60g raw cacao powder 60g FULL FAT milk POWDER 1 tsp vanilla powder 1/2 tsp ground cinnamon 1/4 tsp ground cardamom - Measure out all of your ingredients, and make sure your working space is clear of clutter. - Set out 6 chocolate moulds on a baking sheet, or place a generous sheet of baking parchment on a baking tray. Make sure you have space to put the tray into the fridge, on a level surface. - Have your stick blender plugged in and ready to go, and the digital thermometer ready. - Wear an apron! - Find a suitably sized mixing bowl and a saucepan that it will sit snugly over. You need enough water to cover the bottom of the pan, but not touch the bottom of the bowl. - Sit this over a low heat and bring the water to a gentle simmer. - Add your cocoa butter to the bowl and slowly melt it to 40C. You may want to take it off the heat when it reaches about 35C and let the rest melt in the residual heat. Once melted, you want that cocoa butter at 40C - 45C. - Remove the bowl from the pan, and place on a stable surface where you are comfortable standing. This process while take a while. - Add the rest of your ingredients and stir to combine. - Now, you are going to cool that mixture down to 28C. It could take 30 minutes so you really need to be patient. - Use the stick blender for as long as you can during this process. It can be noisy, and the motor can get hot, so alternate bursts of blending with bursts of stirring with the wooden spatula. You can get away with brief periods of not stirring, but it is the cooling and the stirring that creates the tempering of the chocolate. - Once you reach 28C, pour the liquid chocolate into the moulds or onto the baking tray. - Transfer to the fridge to set. - The chocolate will set quite quickly, but keep it in the fridge for a few hours. You will find that the texture changes over time, and also depending where you store it. - Either store the bars as they are, or break up your sheet of chocolate. Keep it in an airtight container in the fridge or in the cupboard. You may want to experiment with both, to see what works best for you and your kitchen. Tweaking your chocolate recipe Once you have made your first batch of chocolate you are ready to evaluate how it went. A grainy texture cannot be avoided, but hopefully with the blender and the proper tempering process it was kept to a minimum. How did you find the taste? Was it too bitter? Did the milk powder bring in a softer taste? Do you think you would rather add a little sweetness? Homemade Vegan Dark Chocolate Following exactly the same procedure above you can make a darker, yet sweeter, dairy-free version. Simply omit the milk powder, and replace the cacao with 125g of our organic drinking cacao, which is made with pure organic cacao and organic coconut sugar. Have you explored our range of superfoods for boosting your smoothies, shakes and healthy snacks?   This article was reproduced on this site with permission from operafoods.com.au the “Healthy ingredients Suppliers”. See original article:- How to Make your own Chocolate from Cacao Powder Read the full article