I’ve been craving chocolates for the past 21 months. I stopped eating chocolate because of the terrible migraine it gave me and I did not want to take pain medications while pregnant. So, I gave it up. I’ve spent the last year figuring out all of my symptoms that correlate to ingesting/smelling/touching corn and learning/recognizing the different ways corn is used in 99% of products on the market in the United States. Six weeks ago, my inner-Erica had an interesting thought in the recesses of my mind. The thought:
“What if you’re not allergic to cacao? What if you were reacting to the corn (and dairy) all along? What if you made the chocolate from scratch?”
Oh, my outer Erica squealed with glee; however, the guy I live with was not as elated or supportive of my desire to try cacao. He made me wait an additional 3 1/2 weeks before actually eating it. My husband has seen me on my sickest days from allergic reactions and he doesn’t want me to suffer. This is the progression I was sworn to follow:
- smell the cacao butter, wait two days, repeat for a week
- smell the cacao butter and put a dab onto the back of my hand, wait two days, repeat for a week.
- handle the cacao butter, nibs and carob to make the homemade chocolates (smelling and touching), wait three days before consumption.
- No reaction to the homemade chocolates
I feel like I’m flying. They are so good, albeit a little gritty from grinding the nibs in the spice grinder. I’ve ordered more chocolate making ingredients which should yield smoother chocolates. I’ll let you all know how that turns out next week.
Here is the recipe I used and the ingredients I purchased. I had to omit the Pure Synergy, Blue Manna powder, maca, and cashew nuts. I either did not have the ingredients or I am allergic. I substituted apple syrup (homemade) for the agave nectar.
- 1/2 cup of raw cacao nibs
- 2 cups of raw cacao butter
- 1/4 cup of raw carob powder
- 1 dessertspoon of Pure Synergy
- 1/4 cup of raw agave nectar
- 1 teaspoon of Blue Manna powder
- 1 teaspoon of maca
- 2 dessertspoons of coconut oil
- 1/2 cup of cashew nuts
This is so much like that triangular chocolate that we all love. Er, except this one’s got masses of brain food in it.
Grind the cacao nibs into a fine powder. Grind the cashew nuts into a fine powder. Grate the white cacao butter and add to a bowl. Pour some warm water into another bowl and sit the bowl with the butter in into this bowl. Don’t get water into your cacao butter. Wait until the butter has melted, and then add the other ingredients. Stir very well and then pour it into any pretty moulds.
Cocoa Butter, Mountain Rose Herbs
Cacao Nibs, Mountain Rose Herbs
Carob powder, Mountain Rose Herbs
Gold Label Coconut Oil, Tropical Traditions
Apple Syrup (Homemade)