Chocolate

Juna

Here’s a couple of tricks to having chocolate that fit your standards. Both tricks work to create a chocolate dip/sauce and chocolate pieces. The chocolate pieces melt faster than the original bar (reasons: ratio changed, lack of tempering). First trick: Choose 100% dark chocolate bar or 100% raw cacao bar. Why 100%? These have 0 sweeteners. Coffee roasters around the world also venture into making good quality chocolate, so I would recommend talking to 48 roasters and bakers in Kuwait they might have 100% dark chocolate. So, get you a bar, melt it in a bain marie (water bath). While stirring, stir in a wafer or 2 or cocoa butter or a teaspoon coconut oil. Now to sweeten, add a drizzle of maple syrup. It will stay liquid as long as it’s wam, and will harden up as it cools down. Another trick is: Using raw cacao powder, Melt coconut oil or cocoa butter, whisk in the cacao powder, and then add maple syrup.

Juna

Cacao sauce: 50g raw cocoa butter 35g maple syrup 50g raw cacao powder Pinch vanilla powder Pinch of salt (sea or rock) Just melt the cocoa butter on a double boiler. Whisk in the rest of the ingredients. This will harden. To use it, just remelt in a double boiler on low heat. It is not stable to be used like chocolate chips in cookies or other baked goodies. But can be used as a sauce or a dip.