I would like to try to make some, would you be willing to share a recipe? Also do you have to use a double boiler or just enough heat to melt the VCNO and what could one use for molds?
Well, Dennis, it is more a method than a recipe, because the actual ingredients will vary somewhat from batch to batch depending on which way the wind is blowing (or something). One thing I always want to include is flax/linseed. When the wind is blowing the right way and I have a bit of energy, I grind it in the coffee grinder. Otherwise I put it in as is and let my teeth do the grinding. Just as a starting point, say four tbsp VCNO, and add 1 tbsp dry ingredients until it looks about the right consistency. If you put too much in, it won't stick together as well. If you put too little filling, some people may not like the greasiness of it. I find the consistency never does seem right until I put the cocoa in - whether that fills in the air holes or adds its own special magic I don't know. If I had some of that wonderful sounding organic cocoa, that is what I would use. I would add 1 tbsp or so of poppy seed sunflower seed possibly pine nuts hazelnut meal almond meal Some people add wheat germ, but I don't. To taste, 1/3 - 1 tsp of ginger cinnamon cloves whatever else I feel like adding on the day I have in the past experimented with liquid essences or bitters, rum, etc. but didn't persist. I add as little xylitol as I can, just enough to be partly palatable. I like a dark, bitter, unsweetened taste, but with cocoa like mine it's no easy task. I don't use a double boiler, but then, I don't have one. I just melt the oil if necessary. It might get a bit stiff if it hits a cold bowl, but it's easy enough to warm it up. When the mix is right, prepare it to set in the shape you want. Then put in fridge or freezer to harden. It will start softening once you take it out of the fridge. I used to put it between two sheets of waxed paper on a baking sheet, then press through the waxed paper with a firm edge to form into squares. Quite good, but ... variable, depending on how cool the mix is by then. Now I put a tsp of mix per "cube " in a couple of plastic ice cube makers. They only take minutes to set, especially in the freezer, and with a bit of a twist to the tray they usually drop straight out. Then you can keep them in whatever container you want in the fridge, or ziplock bags. I find more than a tspful of mix per cube a bit of a nuisance, as you need to bite through it to be halfway elegant in the eating. Then you risk dropping crumbs of the mix which is a) wasteful and b) greasy, or if you pop it all in you have to concentrate for a few minutes while you can even it out in your mouth and hopefully avoid choking. With a smaller piece you can just pop it whole in your mouth and not risk your wellbeing. I keep the ice cube trays in the fridge until next use in a ziplock bag rather than keep washing them and sending coconut oil down the drain. Wasteful, and it might harden somewhere in a cool bend in the pipes. And build up, in time. In the cold mould the mix is partly set even before you put it in the fridge. I feel that using nuts etc. in the mix gives more nutrition and will act as breakfast when you are too busy to eat. It keeps you going for hours. I have never used just a VCNO - cocoa - sweetener mix, although I started off trying to do that several times, but just added other ingredients anyway. For some of the cubes, adding a frozen raspberry or smaller berry gives a tangy flavour. If you go too big, like a cherry, it just makes a big hole in the chocolate and is awkward to eat. Also, once the chocolate is in the fridge and the frozen stuff melts, the liquid can be a nuisance when it oozes out of the chocolate. So just a few as a special treat means you can eat those first and really appreciate them. Rowena -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Address Off-Topic messages to: silver-off-topic-l...@eskimo.com The Silver List and Off Topic List archives are currently down... List maintainer: Mike Devour <mdev...@eskimo.com>
