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I have to just giggle and scratch my head whenever I look at the commercially made chocolate chips. I shop in the health food department at our local grocery store and they have at least 6 different types of chocolate chips on the shelf.
One bag is gluten-free but has dairy, the bag next to it is dairy-free vegan but is soy-based, beside that bag is organic with dairy, and below that bag is fair-trade but contains cane sugar. Why can’t I find an organic, dairy-free, gluten-free, soy-free, that is made fair-trade… all rolled into one chip?!
Well, now I can… in the midst of my very own kitchen and you too can make your own chocolate chips! Yes you! With the simple task of making your own chocolate, the cost of a piping bag and a tiny tip… you my friend can spend countless minutes creating your own nuggets of chocolate bliss!
But wait there is more!! Not only can you make them…you can EAT them!! Oh but wait, there is even more…for free I will throw in antioxidant flavonoids, magnesium, sulfur, calcium, iron, zinc, copper, potassium and manganese! Yes, you too can enjoy these wonderful health benefits for free! Respond today and all this can be yours!
Ok, I am being fairly silly here. It’s all about enjoying life and really… look at this photo… don’t they just make you smile?
Piping your own chocolate chips is indeed a labor of love, but well worth it if you ask me. In reality, it really doesn’t take long once you start. My suggestion is to make a party out of it. Call over some friends, have some snacks, drinks, music… set each person up with a tray, piping equipment and some raw chocolate. Pipe, giggle, share stories and have fun with it. If you have kids… rope them in… create memories. I have a feeling they will enjoy the process too. They may grow bored after the first 10 but then that 10 less that you have to do. hehe
No patience for making chocolate chips or perhaps time is just an issues. No problem. Just pour the mixture into an 8×8 baking pan, and place in fridge or freezer until solid. Once done, flip the chocolate slab out onto a cutting board and chop to the desired size.
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Ensure all utensils and the bowl are dry before the ingredients are added as water can cause the mix to separate.
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.
This is why it is important to sift the cacao and mesquite powder.
If these made their way into the bowl, the chocolate would be grainy.
Prepare the piping bag, put a piece of tape over the tip so the
chocolate doesn’t ooze out as you pour the chocolate in the bag.
Slide the bag into the jar and fold the edges over the jar.
With the supplies ready, now it’s time to keep an eye on the
chocolate. I am not sure if you can see it but this is still too thin
to use. Keep whisking it till it starts to thicken.
Can you see how it looks thicker? Now is the time to get it
into the piping bag. If it gets too thick it won’t pipe so take note
that this is the “sweet post” and you can start piping!
Pour it into the bag, burp as air bubbles from the bag and have at it.
Hold the bag and tip straight up and down. With very gently
pressure, squeeze as you pull up.
Remember when I said “gentle” …. lol
Once you start, you really can’t stop. You don’t want to risk
the chocolate from cooling to much and make it hard to pipe.
Place in the freezer for 10 minutes, transfer to a jar and store in
the fridge or freezer until you are ready to use. Enjoy!
Oops, almost forgot, here a picture of chocolate “chips” were I
just poured the chocolate into a plate, froze it, and chopped it up.
Options: Add chocolate chips to your cookies such as in Chocolate Chip Cookies, Almond Hooters, Chocolate Chip Mint Ice Cream, and many other recipes! They make a great late night snack while everyone else is sleeping. Quietly tiptoe to the freezer, crack the door open slightly so you don’t allow to much of the light to spill out, grab the container of chocolate chips and nibble away. Unlike M & Ms these will melt in your hand so make sure to lick your fingers clean to hide all the evidence. :)