Mini cashew-matcha-mint-chocolates with the perfect ”crack”
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They’re small, but naughty. You eat one and you’ll discover that you’re mind keeps circling around them until you’ve emptied the dish. They can be eaten morning, noon and night. If you want to share with others, make sure that you have plenty because they taste like more.
The best thing about these little yummies is that you they are very healthy, as:
Dark chocolate is good for your skin, your body and your teeth, as it
is loaded with organic compounds that are biologically active and function as antioxidants. These include polyphenols, flavanols, catechins, among others
raises HDL and protects LDL against oxidation
improves blood flow to the skin and increase skin density and hydration
improves blood flow to the brain, and thus the cognitive functions.
is de-stressing
creates loads of energy
is natures antidepressant (mood-booster)
is an aphrodisiac (natures Viagra - libido booster)
Matcha tea not only has an amazing flavor it
is loaded with the most potent and beneficial antioxidantes, the catechins
increases Energy Levels and Endurance
boosts memory and concentration
due to the amino acid L-Theanine it calmes the mind (hence popularity among Japanese munks)
increases metabolism and help the body burn fat about four times faster than average
fortifies the immune system
improves cholesterol
has high levels of chlorophyll, which makes it a powerful detoxifier capable of naturally removing heavy metals and chemical toxins from the body
coconut oil
strengthens your immune system as organic coconut oil is jam-packed with lauric acid, the immune supporting nutrient also found in breast milk.
supports healthy thyroid function
helps keep your skin youthful, smooth, and healthy looking
promotes anti-viral, anti-fungal, and anti-bacterial activity
improves insulin secretion
boosts and regulate your metabolism
Recipe
I make these in mini chocolate moulds, but you could use muffin patty cases if you don't have chocolate moulds.
Equipment:
Thermometer - preferable digital
Pot with 1 liter of boiling water
Glass or steel bowl that fits like a "lid" to the pot
Spoon / spatula for stirring
Chocolate molds or muffin forms
Ingredients:
The Coating:
100 g. Dark Chocolate (I use 78%)
4 dr peppermint essential oil
The Filling:
1 tbs Cashew Butter
1 tbs Almond Milk
2 tbs Coconut Oil, melted
1/2 tbs Pure Maple Syrup
1 tsp Matcha Powder
How they may also look like when in a rush
Directions:
Melt the chocolate as described below *
Add peppermint oil and mix.
Pour about 1/2 tsp into bases of moulds and pop into the freezer while preparing the filling.
Melt coconut oil and add the rest of the filling.
Whisk until everything is smooth.
Take out the chocolates from the freezer.
Scoop out and divide amongst the chocolate bases
Cool again for a few minutes in the freezer
Re-heat remaining chocolate to 31°C /88 °F
Take out the chocolates from the freezer.
Pour about 1/2 tsp melted chocolate over the filling.
Cool down for about 5-10 minutes in the freezer.
Gently pad on the molds to release the chocolates.
*) Why You Have to Temper Chocolate:
Otherwise, it is impossible to get the chocolates out of the molds.
In order to avoid that the fatty acid crystals separate.
In order to achieve a good, smooth surface on the finished product (and not the grainy one ...)
To get it right 'crack' when you bite it.
In order to achieve a longer shelf life.
The quickest and easiest way to temper dark chocolate:
How to do it:
Chop the chocolate into small pieces
Melt 3/4 of the chocolate you need over a water bath.
Stir the mixture until has reached to 40-45°C /104-113 °F (about 10 min.).
Remove the bowl from the water bath and add the seed chocolate you have set aside - a little at a time.
Stir until all chocolate is melted and until the temperature 29°C /84 °F is reached.
Put the dish back onto the water bath and heat chocolate to 31°C /88 °F
Now the chocolate is ready to use for coatings.
Make sure to stir the tempered chocolate and check the temperature during the time you are using it for coating, dipping or molding. You can put the tempered chocolate mass back on the heat. Just make sure that you don’t raise the temperature above 90° F (32° C) or you will lose your temper and have to start over again at Step 1.