Jia’s Birthday Chocolate Caramel Cups

♥  Mikaële Holzer    David Avocado Wolfe    Jia Patton 

A bite into these luscious chocolates reveals a creamy caramel center made with healthy, low-glycemic ingredients. The chocolate is even more special as it is infused with chaga mushroom powder, a great immune buster, Spirulina, a building and cleansing food, and a pro-biotic to make them more easily digested and it adds to your good flora. Get your kids, grand-kids, neighbor kids or a friend to help make these chocolates with you. This way it becomes a fun experience for everyone! Enjoy! Sharing your time in the kitchen with family and friends is a great way to keep your vibration high so you infuse your chocolates with even more love!

To the Chef: Super foods such as Chaga or Reishi powders, Spirulina, ground goji berries. Maca and others can be added to this chocolate to increase nutrition. Super foods can have a strong overwhelming flavor so take it easy when adding them to chocolate. Try making these chocolates in 2 days. First day make the Chocolate and Caramel Filling. The second day assemble the Chocolate Caramel Cups. Put the pre-made items in the sun to re-melt them or use a double broiler. For me, it just seems more manageable to make them in 2 days.

Equipment Needed: Chocolate & Caramel Filling; blender, double broiler, medium bowl, silicone“praline” mold.

             Chocolate ~ Dry Ingredients

  • 1 cup coconut palm sugar

  • 3 capsules pro-biotics, remove from capsules

  • 2 teaspoons BioLumina Spirulina, optional

  • 1 teaspoon Chaga or Reishi powder, optional

  • 1 teaspoon vanilla powder

  • 1 pinch Celtic salt or pink crystal salt

             Chocolate ~ Wet Ingredients

  • I cup melted raw cacao paste*

  • ¼ cup melted raw cacao butter*

             Caramel Filling

  • ½ cup raw cashew butter, room temperature

  • ¼ cup yacon syrup

  • 2 tablespoons raw honey or agave nectar

  • 2 tablespoons melted raw cacao butter*

  • 1 teaspoon cinnamon powder

  • 1 teaspoon vanilla powder

  • 1 pinch Celtic salt or pink crystal salt

*The cacao paste and cacao butter must first be melted separately to get an accurate measurement.

Melt the Cacao Paste: put the estimated amount of paste into the top vessel of a double broiler. Put about 1-inch of water in the bottom pot. The top vessel should not touch the water. Bring the water to a simmer then turn off your stove. There should be enough steam to melt the paste. Be patient … sing, dance, laugh or recite poetry while stirring your chocolate. When melted, measure 1 cup and put any extra in a covered glass jar and store at room temperature until you are ready to make more chocolate. Add more cacao paste if you have less than 1 cup and let it melt. Put the melted chocolate into a bowl.

Melt the Cacao Butter: use the same method as with cacao paste described above.

Chocolate ~ Dry Ingredients: In a blender, put all the Dry Ingredients and blend until well ground.

Chocolate ~ Wet Ingredients: In a double broiler, put the 1 cup melted cacao paste, 1/4 cup melted cacao butter and all the ground Dry Ingredients and stir until well combined.

Caramel Filling: In a medium bowl, put all the ingredients for the Caramel Filling and stir vigorously until well combined.

Assemble the Chocolate Caramel Cups: In a silicone “praline” mold, put enough chocolate to fill each cup about half way. With a small spoon or spatula, push the chocolate up the sides of each cup so the sides are covered with chocolate. Set into refrigerator until chocolate is almost set, about 2 to 5 minutes. Remove before the chocolate becomes hard. Again, push the chocolate up the sides just to be extra sure you have plenty of chocolate to form the sides of your cup and to make a cavity for the filling. Add about ½ teaspoon of the Caramel mixture into the cavity of each cup and fill to top with more chocolate. Put into the refrigerator until the chocolate has set, about 10 minutes.

For an Artful Presentation: Display your Chocolate Caramel Cups on a white platter covered with edible flower petals such as roses, chicory flowers and/or marigolds. A few springs of fresh mint will give an interesting, fresh look as well.

How to Serve: Serve anytime and any place. Don’t wait for a special occasion. Make now a special occasion by serving theses chocolates. If bringing to an event, picnic or work, transport in a small cooler on ice so when bitten into your chocolates have a crisp chocolate outer layer. It’s a great contrast to the soft, creamy filling.

How to Store: Store in a covered glass container in the refrigerator for up to a month or in the freezer for up to 4 months.




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