Healthiest Chocolate Treat: Research update and recipe

IMG_1014Phase two of my R & D efforts to produce the world’s healthiest chocolate treat saw the addition of beetroot, almond flour and licorice to reduce the sugar content. The result is not so much a muffin as a hot chocolate mousse, but so delicious it has to be bad for you, yet so healthy it’s criminal.

Hot Chocolate Mousse Recipe

Blitz in food processor:

  • 1 large or 2 small cooked beetroot
  • 1 large or 2 small avocado

Add:

  • 1 cup cacao
  • 1/2 cup almond flour
  • 1 tsp licorice extract and 1tsp vanilla extract
  • 1/2 cup flour sieved together with 3 tsp baking powder
  • 1/2 cup sugar (you may be happy with less, or may need more – you be the judge, cookery is all about frequent tasting ๐Ÿ˜‰
  • 1 cup milk (or milk substitute) add more till a slightly runny batter is produced

By hand mix in:

  • 1/3 cup cacao nibs

Makes enough to fill 12 large muffin cases. Cook at 170c for about half an hour (the time will vary a lot depending on the exact size of the veges etc… so again judgement is needed.

Result hard shelled soft and gooey chocolate mousses to eat with a spoon, decadent and delightful.

Health Warning

When you discover red in the toilet bowl, do NOT panic, you do NOT have ebola, beetroot does this if you eat enough, and you will not stop at just one or two of these treats.

If you want to make these even more decadently delicious, and can stand them being a tiny touch less outrageously healthy sprinkle with icing sugar.

Healthiest Chocolate Treat Ever: Current Research

Avocado Chocolate Muffin mix
Avocado Chocolate Muffin mix

For my current research project I am experimenting with substitutions with the aim of producing the healthiest chocolate treat ever.

I am using my standard chocolate muffin recipe as the starting and reference point.

My first step is was radical, Iย substituted avocado for the fat, milk and egg. Aiming at Vegan as well as healthy. So far results are encouragingย the muffins are soft, almost creamy andย chocolaty.ย (Just needing a little salt – hopefully not enough t be unhealthy – to counteractย the vegetarian bitterness of the avocado.)

Replacing half the chocolate chips with cocoa nibs also worked well.

Now, what I need next is a sugar substitute. Would honey work do you think? And does Manuka honey retain its health benefits when heated?

For chocolate-lovers only

Perhaps practice makes (if not perfect) them look better...These cookies pack the most intense chocolate punch. They are not for people who think that white stuff is “chocolate”, even people who believe real chocolate can advertise how much milk it contains may balk, but those who love real high cacao solid dark chocolate should love them. They don’t look like much before they are cooked and are even less appealing when baked, but the taste and texture… Try some on a chocolate-lover near you ๐Ÿ™‚

They are soft and crumbly, but so chocolatey…

  • 250g shortening (I used a mix of margarine and rice bran oil)
  • 140g sugar
  • 1 egg
  • 50g cacao made up to 300g with plain flour (use less cacao for a milder chocolate hit)
  • 0.5-1tsp vanilla extract
  • 1 cup chocolate cut into fragments and cacao nibs (again for those who want milder could try all chocolate fragments)

Each time you add an ingredient mix. (The easiest way is straight into the food processor and zap until the last item.)

Make into balls, smaller than golf balls (unless you want giant cookies). Place on baking sheet well apart, squash with two fingers or the base of a tumbler. Cook at 180 C for 12-15mins. They will still feel soft, but will harden on cooling.

They look dreadful (that’s why there are no photos), so you may want to do what we do to make brownies look respectable drench with icing sugar…ย  personally I leave them nude and hope that will put other people off, sadly Barbara was still happy to scoff half the last batch ๐Ÿ™

PS Can anyone tell me a source of Fair Trade cacao nibs in NZ – googling suggests they are available in the USA but not here ๐Ÿ™

Guilt free baking :)

There are even recipes with pictures for beginners :)
There are even recipes with pictures for beginners ๐Ÿ™‚

OK, I’m sorry, this post is not about how to eat loads of fat and sugar yet not lose your youthful slenderness (or indeed any other “first-world problems”) it’s about baking with reduced oppression.

Most trade allows the rich and powerful to oppress the poor and weak. Trade ensures that the rich get richer, and (being impersonal) does not care if the poor get poorer. It is quite clear if you track almost any product grown in the Majority World that the price paid to the producer is peanuts compared to the profit paid to the sales and distribution entrepreneurs (i.e. “middle men/women”), it’s even peanuts compared to the wages paid to factory workers in richer places that convert the product into goods we buy.

FairTrade (and other schemes but they are the best known) seek to redress this balance by ensuring a decent price gets paid to producers.

Now to the “guilt free baking” part ๐Ÿ™‚ The Big Fair Bake is a competition that is promoting Fair Trade.ย  Here’s what to do:

  • If you are a baker – enter.
  • If you eat and enjoy other people’s baking – get them to enter.
  • If you have a blog, website, use Facebook, Google+ etc. – make a link so your ‘friends’ can see.
  • If not – email a few people…

Quick delicious cookies

IMG_8820Here’s a basic, quick but delicious cookie dough.

  • 110g butter, ideally at room temperature (Vegans use margarine)
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons pure vanilla extract (yes, that is 1.5 tsp don’t stint the vanilla if like me you make these with nuts, of course if you use chocolate chips you could substitute almond essence)
  • 1/4 teaspoon salt

Zap in food processor till well mixed, then add:

  • 1 cup all-purpose flour

Briefly mix (very briefly in the machine or a bit more vigorously if by hand ๐Ÿ˜‰ Then mix these in by hand, or use other “extras” (choc chips, other nuts, crystalised ginger…)

  • 1 cup wallnuts chopped

Roll into small balls and squash them on a lined baking sheet, they won’t rise or spread much in cooking. Bake at 170C for c.15 mins turning the sheet at half-time.

Be patient, though they are delicious warm and crumbly they are almost better when (nearly) cool. Since this is a quick recipe it only makes a few, to eat at one sitting. So you had better not copy me and be home alone whe you bake them, I said they were quick, easy and delicious, I did not say they were healthy ๐Ÿ˜‰

Clotted cream and scones for a real Devon Cream Tea

Of course, though clotted cream is delicious on its own, on biscuits (especially slightly soft ginger nuts) or with just about anything sweet or semi-sweet you care to name, the absolute best way to eat it is as a Devonshire Cream Tea. No! Any Kiwis reading this who believe a Devon Cream Tea can be approximated using whipped cream, thickened cream or some other Ersatz product – forget it! It can’t for a Devonshire Cream Tea (or even its rival and near approximation a Cornish Cream Tea) you must have proper clotted cream. (Even the stuff they sell in tins and jars that comes from factories is a mere approximation to the real thing.

Here’s how you make a quick modern version. (The real thing is made in big enamel basins over a water bath, using fresh raw cream.)

Making clotted cream

  • Take a bottle of “Fresh Cream” from the supermarket.
  • Pour it into an oven proof bowl or casserole that will allow the quantity you have to fill it 3-6cms deep
  • Put it in the oven at 80C (or if you are not sure of your thermostat maybe 70C for longer)
  • Be patient
  • …be very patient
  • Gradually the delicious “clots” will form as a skin on the cream
  • When you can be patient no longer (or after 8 hours or so) scoop off the clotted cream into a serving bowl

Nb. don’t worry if some ordinary cream is mixed with the clots the variability of texture and taste is part of the joy (part that mass-produced cream, in these days of standardised homogenised industrial dairying, cannot really deliver).

Once it’s cool (be patient again!) eat with jam (traditionally strawberry, but your favorite is probably OK) on scones.
[PS the comment below asking about clotted cream icecreams prompts me to add this note: If you are careful in scooping off only the skin you will end up with a very hard homogeneous product like commercial clotted cream. The ideal is to scoop up some of the runny cream as well each time, giving a good approximation of the texture of real farmhouse cream ๐Ÿ™‚ and the extra benefit of both greater spreadability and a slightly more economical product!]
There is considerable debate between those who put the jam on top of the cream as decoration, and those (perhaps because they value lower calories over taste, heretics!) who use the cream as decoration – provided there are approximately equal loads of cream and jam (in this ecumenical and tolerant age) either can be permitted ๐Ÿ˜‰
If you don’t have a good recipe for scones, and I had no need of one before I discovered the secret of making clotted cream ๐Ÿ™‚ here’s one adapted from Allyson Gofton.
sconesScone recipe
2 cups flour
4 tsp baking powder
1 tsp salt
50 grams butter (or if you must margarine)
ยพ-1 cup goats whey or milk (ideally slightly soured – I remember my granny saving “off” milk for making her famous scones)
  • Heat the oven to 230C
  • Put the flour, baking powder and salt into the food processor, zap briefly to mix and airate.
  • Add the butter and zap till it becomes crumbs.
  • Make a well in the centre, pour in the whey or milk (start with 2/4 cup
  • Mix quickly with spatula to make a soft dough.If you need to add a little more liquid.
  • On a floured surface roll to 2-4cms thick (depending how big you like your scones).ย  Do not flatten be gentle!
  • Cut into 5cm rounds (or squares) and put on a greased baking tray. Left over whey or Brush with milk to glaze.
  • Bake at 230ยบC for 10-15 minutes until cooked, turning the tray round at half-time.
  • Cool on a rack till you can comfortably eat them. They can be crisped and warmed if you make them ahead of time.

Really quick and easy chocolate muffins

This recipe is as quick and easy as it gets. Just turn the oven to 170C, get a muffin tin (I love the bendy silicone ones, so easy to get the muffins out ๐Ÿ™‚ and/or some paper muffin cups.ย  Sieve the dry ingredients into a mixing bowl:

  • 2.5 cups flour
  • 5 rounded tsp baking powder
  • 1/2-1 cup cacao (depending on how chocolatey you like them)
  • 1 cup sugar (I use dark brown for a lovely warm sweetness)
  • 1/2-1 cup chocolate chips or cut up chocolate bar

Then mix lightly and make a “well”. Pour in:

  • 1 cup milk
  • 2/3 cup oil
  • 1 egg

Stir, as gently as possible, till mixed. Spoon into the baking tin/cups. Makes 12 middling size muffins. Sprinkle with sugar or almond slivers. Bake about 15-20 mins till dry but still soft (not moist and squishy). If this batch are dry try again cooking less, till perfect or till you need a break from chocolate ๐Ÿ˜‰

Do use FairTrade cacao and chocolate, so they don’t depend on slave (or near-slave) child labour.ย  And try to keep some for tomorrow (for the sake of your own weight)!

Emergency chocolate cake

  • 75g butter
  • 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 cup milk

Throw these in a food processor and zap till well blended (it is easier if the butter is at room temperature (but for Emergency Chocolate Cake it usually isn’t ๐Ÿ˜‰

Grease a middling size microwave-proof bowl, if you want to use a cake sized bowl then make double quantity.

Then add to the food processor:

  • 1/2 cup all-purpose flour
  • 3 Tbsp cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Zap into a thick batter consistency, if it is solid add a little more milk (you can use soya etc. milk or water and milk powder).

Pour into bowl, and microwave on high for 2-3 mins till the top is firm. Cool then release onto a plate, eat while still warm, if you need a topping make extra mixture and use that (uncooked).

Chilli Beetroot Chocolate Cake

Gooey chilli beetroot chocolate cake

This moist chocolate cake with a twist of chilli is delicious and economical. 1 Though see below, there are mixed opinions in our house on how to treat the beet ๐Ÿ™‚ ย  The chilli adds a touch of interest, the beet adds colour, texture 2 Too much according to one critic ๐Ÿ˜‰ and moistens the cake. The recipe is adapted (to make it more economical and lower fat (so I can excuse eating it with cream) from one in Lifestyle Block magazine from last year..

  • 200ml cooking oil
  • 3 eggs
  • 3/4 cup brown sugar
  • 2-3 tsp Vanilla

Zapped together in the food processor, or by hand.

  • 1 cup flour
  • 1 cup cocoa
  • 1 Tbsp (yes really!) Baking Powder
  • 1/4 tsp Chilli powder

Sifted and mixed.

  • 1 big cooked beetroot

Either: Tim’s preferred version, grate the beet and add to the wet mix. Or: Barbara’s preference, zap the beet while you are zapping the rest of the ‘wet” mix. 3 The difference is the presence or absence of distinct soft red bits of beet in the final cake. Mix the wet ingredients into the dry. Pour into an oiled floured cake tin. 4 I use one with a removable bottom to make getting at the cake quicker once it is baked ๐Ÿ˜‰ Bake at 180C for about 30 mins (or maybe 35 in a non fan oven. I think it is best to remove it while the insides are still a little gooey, because that’s how I like to eat it, with cream ๐Ÿ™‚ 5 But then I’m not Vegan, Vegans should top with frosting to make up for the lack of cream ๐Ÿ˜‰

Notes   [ + ]

1. Though see below, there are mixed opinions in our house on how to treat the beet ๐Ÿ™‚
2. Too much according to one critic ๐Ÿ˜‰
3. The difference is the presence or absence of distinct soft red bits of beet in the final cake.
4. I use one with a removable bottom to make getting at the cake quicker once it is baked ๐Ÿ˜‰
5. But then I’m not Vegan, Vegans should top with frosting to make up for the lack of cream ๐Ÿ˜‰

Chocolate muffins (non-Vegan)

Chocolate muffins on a sunny Spring day ๐Ÿ™‚

Not Vegan because they use eggs, but then our freely ranging chooks produce several a day…

  • 1.25 cups flour
  • 2-3 Tbs cocoa powder
  • 4 tsp baking powder
  • 0.5 cup sugar (at least some brown is nice)
  • 175 ml milk
  • 2 large eggs, beaten (three if they’re from our quasi-bantam ๐Ÿ˜‰
  • 100 ml vegetable oil (soya or sunflower are good)
  • 75 g plain chocolate chunks
  • 2 tsp vanilla extract
  1. Set oven to 160ยบC (a bit more if not a fan oven, c375 in the USA).
  2. Prepare a deep muffin tin (with paper cases or if you are stuck grease) it should make a dozen
  3. Sift flour, cocoa and baking powder
  4. Add sugar mix then make a well in the centre
  5. Pour in the milk, eggs, oil, chocolate, and vanilla
  6. Gently mix
  7. Spoonย  into the muffin tin
  8. Bake for approximately 15 mins or until springy
  9. Cool for 10 mins then transfer to a wire rack and leave any that remain uneaten until cold before putting them away in a tin for later ๐Ÿ™‚

I made these because I needed a break after finishing the course notes, I’ve eaten three while uploading this recipe, the only changes I’d make next time, apart from making sure we had paper cups so they could stand properly tall, would be to add more vanilla (we got some proper vanilla extract and it is so much better than imitation “essence”) and to use real dark chocolate instead of Bin Inn’s best chips.