čokolada

nekad moraš malo ˇ^ˇ^ˇ^ˇ^ˇ^ˇ^ˇ^ˇ
omastit brk, doslovno

{tamna}

što/
1 čaša kakaovog maslaca
1/4 čaše kokosovog ulja
1 čaša sirovog kakao praha
1/3 čaše grožđica
1/4 čaše proklijale i dehidrirane heljde (jako hrskavo, crispy, fora, rođeno za stavit u tamnu čokoladu)
naribana kora 1 velike naranče
( + po želji malo datuljinog sirupa, meda, kokosovog šećera ili nekog vama dragog zaslađivača)

kako/
Rastalite kakaov maslac i kokosovo ulje nad lončićem s toplom / vrućom vodom. Nije ih potrebno taliti na pari budući da je talište kakaovog maslaca oko 35 °C a kokosovog ulja oko 25 °C. Kada se rastale, dodajte kakaov prah i dobro promiješajte te zatim umiješajte i ostale sastojke. Izlijte smjesu u kalupe (ili na tanjur) i stavite u hladnjak na pola sata da se stvrdne.

{bijela}

što/
1 čaša kakaovog maslaca
3 jušne žlice datuljinog sirupa
3-4 jušne žlice kokosovog brašna ((ili pola čaše maslaca od indijskih oraščića))
1/2 čajne žlice cimeta u prahu

kako/
Rastalite kakaov maslac i umiješajte ostale sastojke. Ostavite da se ohladi.

ˇ^ˇ^ˇ^ˇ^ˇ^ˇ^ˇ^ˇ^ˇ^ˇ^ˇ^ˇ

[ENG]

real real chocolate

{dark}

what/
1 cup cacao butter
1/4 cup coconut oil
1 cup raw cacao powder
1/3 cup raisins
1/4 cup sprouted and dehydrated buckwheat (because it's so crispy!)
grated orange peel (from 1 big orange)
( + some sweetener such as date nectar, honey or coconut palm sugar --- optional)

how/
Melt the cacao butter and coconut oil above a pan of hot water. There is no need to do it with steam since cacao butter melts at 35 °C and coconut oil at 25 °C. Mix in the cacao powder and then add the rest of the ingredients. Let it cool down in the fridge for half an hour.

{white}

what/
1 cup cacao butter
3 tbsp date nectar
3-4 tbsp coconut flour ((or 1/2 cup cashew butter))
1/2 tsp powdered cinnamon

how/
Melt the cacao butter and add all the rest. Let it cool down in the fridge.