The Curious Case of Chocolate! Featuring My Naughty Chocolate S’Mores 

 

Just how Willy Wonka wanted, we’re a chocolate lovin’ society! Dying for a bite of the sweet brown substance! 

 

I want to delve a little deeper into the chocolate waterfall, separate the good from the bad and see whether we should be consuming the stuff. 

 

Chocolate comes in many forms - white, milk, dark (60%, 70%, 90%!), with nuts, jelly beans and even marshmallows shoved in side. But really they all come from the same thing, a cacao seed. 

 

 

This pure form of chocolate holds a bitter after taste, the seeds must be fermented and dried in order to develop the slightly sweeter flavour we all lust after. Now behold the cacao bean! 

 

The wonderful world of Willy Wonka, and many other chocolatiers, take the cacao bean and remove the shell to create cacao nibs, these wonderfully bitter bites of cacao are ground up to produce a liquid. This is chocolate liquor. Manufacturers then add milk, fat and sugar to create our favourite Wonka Bars. 

 

Whether you like it white, there’s a little less coco mass, or whether you like it rich and intense, then there’s a little less sugar and milk. All perfectly measured formula’s have been created so each bite is like a little slice of melting heaven in our mouths! However, don’t be fooled, this extra sugar, fat and milk consumption is the cause of many diseases. 

 

With the good comes the bad, and this is definitely the case with a chocolate crazed society. The ever growing rise in obesity, diabetes, hormone imbalances, intolerances, acne and tooth decay are a result of this addiction. 

 

So, if like me you crave something sweet after a meal and often reach for a square of chocolate, then put down that Laffy Taffy and try something new! 

 

Whether you’re a newly born health freak, suffering from a sugar related illness, trying to loose a few extra pounds, or simply a mother wanting to stop her kids eating so much sugar then I want to help you. 

 

An industry secret that is starting to filter out is that cacao beans and cacao nibs are edible! In fact, not only do they hold a strong chocolate flavour, but they contain an abundance of health benefits. From immune boosting antioxidants to anti-inflammatory flavonoids. Consuming chocolate with 70% or more of coco mass, or pure cacao itself, means not only will you be getting some of the good stuff but you’re reducing the amount of fat and sugar entering your precious bodies. 

 

 

So let’s save those Oompa Lumpa’s extra work and start to eat more of the good stuff than the bad! Let cacao become your new favourite go to chocolate! Not only will you be shrinking your waistline with this simple swap, but you’ll be boosting your antioxidant intake. Feeling fabulous and without the blurred sugar filled brain you will never look back! 

 

Now let me introduce you to the front runner of cacao chocolatiers, Power Super Foods. They’re gorgeous range of pure raw cacao contains none of the nasties! All natural organic cacao straight from the bean. Whether you want the powdered form to create some chocolate bars Willy Wonka himself would gorge on, or whether your want some crunchy cacao nibs to sprinkle on top of your breakfast for that fast antioxidant hit. Power Super Foods cacao is the chocolate we should all be consuming! 

 

 

And for those weekends when you want to make some chocolatey childhood favourites, here’s my recipe for My Naughty Chocolate S’Mores! 

 


Naughty Chocolate S’Mores

Makes 8

 

Ingredients:

100g Dark Chocolate (75% or more)

60g Coconut Oil 

3/4 Cup Coconut Sugar

1 Egg (or vegan alternative)

1 tsp Vanilla Extract

2/3 cup Buckwheat Flour 

1/4 cup Power Super Foods Cacao Powder

2 tsp Baking Powder

25g Roasted & Chopped Almonds

8 Marshmallows

 

Method:

Place the dark chocolate in a heatproof bowl over a pan of simmering water, once melted set a side to cool.

Place the coconut oil and sugar in a bowl and beat until well combined.

Add the egg, vanilla and cooled melted chocolate to mixture, beat to combine.

Add the flour, cacao and baking powder, again stir vigorously until well combined.

Now refrigerate the dough for 20 - 30 mins until it has hardened slightly.

Pre-heat oven to 180° and sprinkle the almonds on a plate ready for the dough. 

Remove dough from fridge, using a teaspoon take a teaspoon amount of the mixture at a time and roll in your hands into a ball, place onto  plate of almonds, press down on the balls so only the top is covered in almonds and it becomes a biscuit shape.

Once all the biscuits have been made transfer to a lined baking tray and place in oven for 8 minutes. 

Once cracks have formed on the surface of the biscuits they’re ready. They will still be slightly soft and squidgy at this point, but they’ll harden during the cooling period. 

When the biscuits are cooled, top half of them with a marshmallow and either blow torch or place under the grill for 2-3 minutes until the marshmallow goes gooey and soft.

Now place the other half of the biscuit on top and press the biscuit down so the marshmallow runs down the sides to create a gooey mess! And Voila! 

 

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