Thursday, 3 April 2014

Low Sugar Nutty Dark Chocolate Clusters





I am not sure if I said this in one of my posts but I am saying it anyway, when making chocolate desserts, MAKE USE OF COUVERTURE CHOCOLATES ONLY! Never use those so called bitter sweet or compound chocolates even if they have the same brand name as the couverture chocolates, and expect to produce a good chocolate product.  

Couverture chocolates refer to premium high quality chocolates that contains high cocoa butter and cocoa mass.  Compound chocolates are made from cocoa solids and vegetable fat and sweeteners.  The health benefits you can supposedly get in a dark chocolate are only present when you eat couverture chocolates.  How would you know if you are using or eating couverture chocolates?  Simple, real or couverture chocolates melts easily even just by the warmth of your palm.  If they don't, discard them and look for a better quality chocolate.

This whole recipe contains less than 60 grams of sugar so if you make this into 10 servings you only have 6 grams of sugar per day.  An adult female's maximum sugar intake per day should be 20 g or lower and for adult males, it should be lower than 35 g. per day.




You may have noticed that my chocolate clusters are not shiny.  That is because I did not temper my chocolate.  I just melted then mixed them with the nuts and throw them in the refrigerator to firm up.  Next time, I'll try to temper my chocolate when I make some chocolate mendiants :-)

LOW SUGAR NUTTY DARK CHOCOLATE CLUSTERS

Ingredients :

Couverture Dark Chocolate (at least 64%) - 100 g
Couverture Dark Chocolate (at least 80%) - 50 g
Almonds, toasted and diced - 50 g
Cashew nuts, toasted and diced - 50 g
Dark Unsweetened Cocoa Powder - 10 g.

Procedure:
1. Place the chocolates in a microwave proof bowl.  Melt chocolates in a microwave heating the chocolates every 30 seconds. After heating, stir the chocolate, then heat it again for another 30 seconds until the chocolates are melted. 

If you are going to use a double boiler, place the chocolates in a dry heat resistant container.  Boil water in a double boiler then place the container with chocolate on top of the double boiler. Make sure that your container does not touche the water.  Stir.

2.   Add the cocoa powder and stir until they are well combined.

3.  Mix with the rest of the ingredients.  Spread evenly on a flat tray, wrap with cling wrap, then refrigerate for at least an hour or until firm. 

4.  Cut the firm chocolate and serve :-)





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