Dark Chocolate Breakfast Bar

CHOCOLATE FOR BREAKFAST !!!

with granola, hickory smoked BACON, espresso beans and pecans

what self respecting chocolate lover doesn't dream about chocolate?

well, now you can wake up, enjoy your chocolate and feel fabulous about the day ahead.

A GOOD DAY STARTS THE CHOCOLATE WAY!

CHOCOLATE IS THE CURE ALL

of course there are health benefits in dark chocolate.  pecans have their omegas, bacon has protein...HA HA...and granola is...granola,

but the best part about chocolate is that "moment"

that feeling that everything is gonna be okay

WHY NOT START YOUR DAY WITH ONE OF THOSE MOMENTS...

THE DARK CHOCOLATE BREAKFAST BAR

1 pound of good dark chocolate.  i use Guittard 61% coverture discs

BACON...about 8-10 slices cooked crispy and chopped or crumbled

1 1/2 cup of good plain (gluten free) granola

1/2 cup "sweet-spicy" pecans, some cut, some whole.  try Trader Joe's

1/2 cup chocolate covered espresso beans

1/8 cup cocoa nibs

1/4 tsp hickory smoke flavoring in a bottle

1/8 tsp chipotle powder...a little more maybe?

1/4 to 1/2 tsp cinnamon

smoked sea salt for top sprinkle.  try Maldon's flaked

NOTE...have extra goodies (granola, pecans, bacon etc.) on hand in case your mixture looks too "soupy".  ingredient size and shape can vary.

prepare an 8x8 inch square pan.  lightly butter the bottom and sides. this will help hold the parchment to the sides.  line the bottom and two sides with "the parchment sling" (baking tip from Suzie Sweet Tooth).

TEMPER YOUR CHOCOLATE!
this is rather important in my opinion.
tempering keeps your chocolate fresh and snappy instead of a melting blotchy mess.  it will keep at room temperature and be a lot more enjoyable to wrap and give away...TRUST ME.
this is not a hard thing to do.  i think the "microwave method" is easiest.  see my tempering instructions HERE or visit Alton Brown's instructions HERE.
IN A NUT SHELL... you will slowly melt the chocolate, bring it up to 115 degrees (for dark) and slowly lower the temp to 90 degrees before using...but please click on link for instructions.

once your chocolate is tempered and at about 90-91 degrees, start to add in your goodies.  NOTE...save a few bits and pieces for a sprinkle on the top.  when adding in the powdered spices like chipotle, i like to do this through a small strainer for more control.  i wouldn't want one person to get a mouthful of heat...right?

also be very careful with the "hickory flavoring".  this can make or break you.  use a light hand with this for the first time using.  i found that just about 1/4 tsp was good enough.

don't go wild with the mixing or everything will lose it's individual unique flavor, ie...the spicy pecans, the smoky bacon and the cinnamon granola.  you want everything including the dark chocolate to shine on it's own.

pour/spoon mixture into prepared pan.  let sit on counter until solid or put in the fridge.  when set, loosen sides with a knife and lift out by the "sling" handles.

cut into desired pieces with sharp clean knife.

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Copy Cat Sparkling Daily Cleanse Probiotic Drink

MY NEW FAVORITE HEALTHY DRINK
quite similar to the "Kevita" Lemon-Cayenne Daily Cleanse...
which, by the way, is about 3.25 a bottle.

i was tired of spending all that $ AND i was collecting way too many bottles.  so...i decided to experiment with the probiotic lemonade recipe i found HERE at Flock in the City.  a few red pepper flakes and fresh ginger did the trick.

PERFECT...

tart crisp vitamin C lemon juice
with probiotic whey...
fresh ginger for a zing that will sooth an ailing stomach after a indulgent meal
AND the spicy red pepper will boost that metabolism.

i'll call this
SPICY LEMON GINGER "AID"



SPICY LEMON GINGER-"AID"
or...COPYCAT LEMON-CAYENNE DAILY CLEANSE 

(probiotic...fermented)

2 cups fresh lemon juice, strained of pulp (10-12 lemons?)

1 cup whey from strained yogurt

1 cup organic pure cane sugar

1 cup fresh grated ginger...washed, but no need to peel
1/2 tsp red pepper flakes

enough filtered water to fill up 1 gallon jug


put 2 quarts filtered water and 1 cup grated fresh ginger in a pot and heat to a boil.  simmer for about 5 to 10 minutes.  turn off  the heat.  add your red pepper flakes while it is hot/warm.  let it all steep for a little while.  taste it.  you might want to strain it before it comes to room temp due to the "heat-spicy" factor....remember, this will have lemon juice and more water added so it can be on the "spicy"side.  then strain it to make "spicy ginger water".

squeeze lemons to equal 2 cups strained juice.

in a one gallon size glass jar (like the one shown) add strained spicy ginger water, 1 cup sugar, 2 cups strained lemon juice and 1 cup whey.  stir until sugar is dissolved.  now add enough filtered water to fill the gallon jar...leave about 1 1/2 to 2 inches, as shown in photo.  i like to cover the top with a double layer of saran and clasp down the lid WITHOUT THE RUBBER GASKET.  this leaves it "almost airtight" but allows air to escape if necessary so that it will not run the risk of exploding due to the carbonation from fermentation.
leave this out on the counter...not in direct sunlight.  it should take 3-4 days in the large jar.  i like to stir it once a day.  after the third day you will see some action...some bubbles.  this is good.  give it a little stir.  now strain this through some cheesecloth into some airtight bottles (lock-top) that are made for carbonated drinks.  i use a ladle  and a funnel because the one gallon jar is very heavy and awkward.  straining is not absolutely necessary, but it keeps the drink a little more clear of the "white cloud" that can settle at the bottom.  i like to use Grolsch Beer bottles or the 32oz lock top bottles.  leave the filled bottles out for another day or two.  check one after a day and see if you have THE FIZZ FACTOR.  open carefully.  be sure to move these to the fridge.  this will definitely slow any further fermentation and carbonation.  the weather can be a factor.  my bottles take a few more days on the counter when it's cooler.

NOTE...i have left some bottles on the counter for an extra 3-4 days to get some good fizz action.  sometimes i get more fizz if the bottle has been in the fridge for a week.  sometimes i get more fizzz from the larger bottles.  sometimes i get fizz in a reused glass "kevita" bottle.  it all has to do with the sugar content, the ripe lemons, the weather, the timing, the bottles etc....

FINAL NOTE...i am fairly new to this.  i am not an expert.  this recipe and method works very well for me.  if you have any questions i will answer them in my novice way, but please google around for more safety issues and or further information.  try the lovely bloggers at Flock in the City and Food Renegade.  also...if you have any input or tricks of the trade...i would love to hear it.

example of locking top covered with a double layer of saran...NO rubber gasket.  this makes it "almost air-tight", but allows pressure to release so there will be no explosions.

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Royal Raspberry Ras el Hanout Truffles

TRUFFLES...

not always the perfect sphere,

but guaranteed smooth chocolaty decadence.

take the short cut and make truffle squares...

no need to slave over a messy chocolate bowl with latex gloves and rolling into perfect little balls.

i've made so many little truffle balls in the past year or two that i've lost count.  it's the rolling, the mess and the clean up i don't look forward to...so i decided to pour the mixture in a flat pan, cut them into squares, dip them in cocoa and call it a day.

ROYAL RASPBERRY

RAS el HANOUT

dark chocolate truffles

say that 3x's fast ...

RAS el HANOUT...a Moroccan spice blend usually containing coriander, cumin, cardamom, fennel, cinnamon, all spice, turmeric, paprika and black pepper.  it does vary a little bit from region to region, spice vendor to vendor.

i found my Ras el Hanout at Mother's Market.  if you can not find a Ras el Hanout blend, try the spice shop called "Savory" or you can make it yourself.  this recipe from Wiki-how(link) is similar to the one i have.

ROYAL RASPBERRY ?...an extract i have found very useful at Surfas.  it read on the bottle "for chocolate" so i snatched it up.  it's much better than your regular store bought raspberry flavoring.

FREEZE DRIED RASPBERRIES...crushed to a powder consistency in a spice blender for the exterior.  they look like THIS found at Trader Joe's.  for these truffles i chose to dip the top only.  i found that handling them fully coated is a bit of a "red" mess for the consumer.  then i dipped the sides and bottom with good cocoa powder....who doesn't mind a little cocoa powder fairy dust?...

i make small batches.  just enough for all my pals to get 1 or two.  this small recipe is just enough for about 24 nice bite size squares.

ROYAL RASPBERRY RAS EL HANOUT TRUFFLES

9.7 oz good 61% dark chocolate, chopped into tiny pieces

1/2 cup plus 3 TBSP coconut milk

2 tsp ras el hanout spice blend

1/2 tsp, plus a few drops of "royal raspberry extract"
freeze dries raspberries, crushed or whizzed into a powder
 and cocoa powder for dipping

(NOTE...coconut milk for dairy free, but can use heavy cream)

prepare a small square/rectangle dish or tupperware.  use something with a flat bottom.  mine is 8 x 5 inches.  lightly spray the inside, then line it with heavy saran or just use regular tinfoil.  make sure you have over-hang for easy removal.

chop chocolate in very small pieces...set aside in glass bowl. 

heat coconut milk with ras el hanout in a small sauce pan

NOTE...i put an extra tablespoon of milk in due to the straining.

heat the milk to just a boil.  strain directly into and over chocolate.  let sit for a moment.   i wrap a kitchen towel around the bowl to keep the chocolate mixture cozy when gently stirring the ganache.  start stirring from the middle.  the ganache will start to come together.
when the ganache looks nice and glossy and there are no visible lumps you can get the hand whisk out.  lately i have found that after everything is smooth and creamy a good hand whisking is in order to fully emulsify the fats...see notes below.  when you are satisfied with the consistency, pour into prepared dish.   tap on the counter a few times to even it out.  refrigerate until completely set.  should only take about 30-40 minutes.
remove by lifting out in one piece holding the saran.  cut into squares and coat in powdered raspberries and cocoa.  if you store them in the fridge they will darken as shown, but can handle room temp for a day or so, covered.
NOTE...quite often my coconut milk ganache seems to "break"...this means it is not absolutely glossy after it is combined and will result in a grainy truffle texture...you DO NOT want this.  i can now recognise it right away.  if this happens keep whisking to emulsify until glossy.  if you don't notice it until after it has set, don't worry...just cut block into small squares and reheat over a double boiler...then whisk until fully emulsified. and pour into another prepared dish.

You have read this article chocolate / Moroccan / truffles with the title October 2013. You can bookmark this page URL https://caucasiancurry.blogspot.com/2013/10/royal-raspberry-ras-el-hanout-truffles.html. Thanks!