Happy Valentine's Day!
I love chocolates, but besides being more health-conscious these days, I have food intolerances that keep me from buying the cute little boxes at the stores.
So, this year I decided to make my own.
The first batch I did were pretty simple; I made a mix of cocao butter, coconut oil, anise extract and honey, and spooned them into a heart shaped silicon mold. I let that harden for about an hour and placed a toasted almond on top and then spooned some melted dark chocolate over them to finish. I let them cool in the fridge overnight before popping them out of the molds. I had a little trouble with the honey separating out of this one, not sure if it's an issue with the cocao butter, .... anyone work with cocao butter?
The second batch I made was a variation from a recipe from the Chestnut School that I may have posted before; Naughty Lavender Truffles, the recipe is towards the bottom of the page.
I love, love, love these!
I substituted coconut milk for the cream and coconut oil for the butter.
Here's the batch going into the fridge to chill:
and here are the finished truffles!
These came out great!
Really, it wasn't very hard to make my own chocolates, and I can put what I want in, or more importantly skip the ingredients in commercial chocolates that are unhealthy.
Hope your evening is filled with fun and love or at least chocolate!