Home-Made Chunky Dark Chocolate Butter


ChocolateButterDesert

UPC’s Crunchy Dark Chocolate Butter

I love indulging. Some of my favorite indulgences, as we’ve covered here in this blog, are life’s simple pleasures. This is obviously not a complete list, but certainly these items will make the top of my list: chocolate, bacon, chocolate bacon, smoked salmon, good wine, good tequila, good rum, sleeping soundly and waking up refreshed, and staying up all night just to watch the sun rise. As far as I’m concerned, the above list of indulgences should be on EVERYONE’S list! Ok, fine, I’ll give that some people just don’t like salmon. My wife doesn’t like salmon, and smoked salmon is even worse to her. While this is intriguing to me, particularly as a pleasantly munch down on some spicy smoked salmon, and she makes faces at me, I don’t particularly mind. That just means I get to keep it to myself! Fortunately, we share interest enough of our other indulgences that this has never been an issue. So, today’s recipe, hopefully, will become a regular indulgence for you all as it has become for me.

I’ve been working on this recipe for months now, and while you’ll see that it is quite simple, putting the pieces together has been a real challenge! Chocolate is amazing, in all it’s forms. It can be a real challenge to work with, though, because getting your recipe just a little bit wrong can result in it being quite bitter. While I love chocolate, and even really really dark chocolate (I eat the good baking chocolate bars straight – but only the good ones), I don’t love bitter. There are definitely some recipes that bring out the bitter in chocolate more than others. Not this one though. This recipe produces the kind of indulgent decadence that I can really look forward to!

UPC’s Crunchy Dark Chocolate Butter; What you’ll need:

  • ChocolateButterDesert_CocoaNibsAndChocolatePowder1 tablespoon Cocoa Powder
  • 1 tablespoon Carob Powder
  • 2 tablespoons Cocoa Nibs
  • 2 tablespoons Coconut Butter
  • 2 tablespoons Coconut Oil
  • 1 Storage Jar (a nut-butter jar?)

Serves: Umm… Only 1!!! 🙂
Prep time: 10 minutes.

1. Mix the cocoa powder, carob powder, and cocoa nibs thoroughly.

2. Pour the mix into the jar, then add the coconut butter and the coconut oil on top, in that order.

ChocolateButterDesert_PreMixed

As the coconut oil melts, it will loosen up the coconut butter for stirring.

3. Close the jar and place it somewhere warm so that the coconut oil can melt, and the coconut butter will soften.
Note: If you can’t think of a good warm place to put it; you can easily just throw it in the oven on the lowest heat setting for 5-10 minutes.

4. Let it sit until the coconut oil has completely melted, then begin stirring.

ChocolateButterDesert_Mixing

Start to stir after the coconut oil has fully melted.

Serving:

Since it’s warmer now, it’s the optimal time to serve it over your favorite fruit! This will be amazing over nearly any fruit, but particularly strawberries, raspberries, mangoes, and pineapple.
If you’d prefer to eat it in a more solid state, just let it sit at room temperature for a while, then dig in! It will be thick, like coconut oil or macadamia nut butter, and perfect for eating with a spoon!

ChocolateButterDesert_Spread

Freshly made, still warm Crunchy Chocolate Butter over Starfruit!

Questions:

  • Do you like your indulgences?
  • What are your 3 favorite indulgences?
  • If you could take one of your non-food indulgences, and compare it to a food, which food would it be most comparable to?
  • Are there any indulgences that you used to enjoy but don’t anymore?
  • Why don’t you enjoy them anymore?
  • Do you miss them? Or have you replaced them?

Coconut Crusted Chocolate Covered Lychee


CoconutChocolateLychee

UPC’s Coconut Chocolate Lychee

I was given this idea by Hari Qhuang, of Hari’s Got Tales!” in a comment he posted on my blog not too long ago. I was so excited by the idea that I asked him how it was done. He responded that he didn’t really know, and gave me “creative license” to go and try my own version of it. Well, this is what happens when you give UPC some Creative License! Let that be a lesson to all you who are considering asking me to come up with a way to make this or that!

CoconutChocolateLychee-Background

CoconutChocolateLychee-LycheesCoconut Chocolate Lychee; What you’ll need:

  • 10-15 Lychee Fruits, peeled, halved and pitted (bonus points if you can get the pit out without cutting the Lychee in half!)
  • 4 oz Dark Chocolate (Only the best! I used Organic Nectars 70% Dark)
  • 1 cup Shredded Coconut (Organic please!)

Serves: Umm… 1? 2? 5? It depends on whether you let other people taste it before you do!
Cook and Prep Time: 120 minutes, at least.

1. Peel, half, and pit the Lychees. Put these on a plate to dry for an hour.
Note: If you have the patience: put them in a dehydrator for the hour, or in the oven at 150 or so for the hour. If you can’t do that, it’s ok. I just let them sit, and the recipe works fine if they can air-dry for an hour.

2. Put a thick bed of shredded coconut on a large plate.

3. Heat up the chocolate bar in a pot and let it cool for 5-10 minutes until the chocolate is thick, like molasses.

CoconutChocolateLychee-ChocolateAndCoconutChocolate4. Drop the now-dried (or air-dried) lychee halves in the chocolate and roll the chocolate around to cover them with a thick coat of chocolate.

5. Rest the lychee halves on the shredded coconut carefully.
Note: I used chopsticks to pull the chocolate-covered lychee halves out of the chocolate; tongs likely will work well too.

6. Cover the chocolate covered lychee halves with a copious amount of shredded coconut, pushing the coconut up around the outside of the lychee. You should have little mounds of shredded coconut on your plate, with the chocolate covered lychee  in the middle.

7. Cover the plate (lightly!) with tin-foil or wax paper, and put it in the fridge to let the coconut-chocolate-lychees cool and harden.

8. After about an hour, take them out and “break up” the shredded coconut mounds, and brush off the extra coconut from the chocolate covered lychee halves. There will be quite a bit of leftover shredded coconut (for you to munch on, of course!).

9. (Optional) Use the leftover chocolate as a “garnish” on the chocolate covered lychee halves.

Now serve, and enjoy!!

CoconutChocolateLychee-FinishingTouches

Dessert Recipe: Chocolate Raspberry Chia Pudding


ChocolateRaspberryChiaPudding

UPC’s Chocolate Raspberry Chia Pudding

It’s been a while since I did a dessert recipe for you. You’ll have to forgive me to for not putting together very many desserts; I think this may only be the third one I’ve posted. The truth is: I really don’t eat a lot of desserts. 95% of the time, if I’m looking for something to round out my relaxation after a meal, I’ll turn to chocolate or dried mango. Obviously those count as a dessert, but there’s just not much to blog about with those, so I usually focus more on my meals. And since I don’t eat desserts often, I don’t have very much material to share! But that doesn’t mean that the few times I am inspired to whip up something special I won’t take pictures of it and let you all know how to make it work, now does it? So today’s recipe: Chocolate raspberry chia pudding!

ChocolateRaspberryChiaPudding-Stirring

UPC’s Chocolate Raspberry Chia Pudding; What you’ll need:

  • 1/2 pint Organic Raspberries (preferably fresh; but frozen will work)
  • 1 tablespoon Cocoa Powder
  • 4 tablespoons Organic Chia Seeds
  • 1 tablespoon Raw Honey
  • 1/2 cup Coconut Water

1. Put the raspberries in a large mixing bowl and mash them thoroughly with a potato masher.

2. Add the chia, coconut water, and honey to the bowl, and continue to mix and mash thoroughly.

3. Finally add the cocoa powder, and stir slowly and thoroughly with a spoon for at least 60 seconds, but up to 2 minutes if you can stand it.

4. Let the mush stand on the counter for 20 minutes, stirring thoroughly every 5 minutes.

5. Transfer the mush to a jar of appropriate size, and put it in the refrigerator for a day. For best results, shake the jar vigorously a few times throughout the day.
Serve and enjoy!

ChocolateRaspberryChiaPudding-Jar

Possible variations:
This will be quite good if you eat it the same day; but far better after a day of sitting. So if you need to make it before dinner to serve after dinner, it will still be just fine!
If you’re interested, you can put a light coating of coconut oil in a cup, pour some of the pudding in, and freeze it for a frozen dessert or an after-workout treat! The coconut oil will make it really easy to pull out, and won’t make it any less delicious.

Questions:

  • What kinds of desserts do you normally eat?
  • Do you make any of your own desserts? Is there a special recipe?
  • How many of your desserts are “multi-purpose” desserts?
  • Would you like to see more UPC desserts?
  • Do you want more pudding? More like the Coconut Delight that I made months ago? Or maybe like the Chocolate Energy Bar that I made as a guest post?