Spread love- chocolate spread!

Spread love- chocolate spread!

I am still sick! Yay hooray! And fever is giving me side effect of poetry (vide the title of this post). So instead of spreading viruses…I’m spreading chocolate! Or chocolate spread to be precise. Anywho, Netflix is still no fun and going outside is impossibile! So, the only way to cheer a gal like myself up is to do some fancy cooking (low cost though). I’ve been into spreads for a while now, because they are easy and quick to make and when done with love (ha!) can be part of a fancy table decor. Or a great gift. Non- alcoholic this time. The best part about it this babe is that it contains two main ingredients only. Hence it is very easy to prepare.  Since we are slowly entering Christmas/ Holiday period I prefer to make a batch and then share the jars with friends. So again, without further ado let’s get straight to business.   Ingredients: 100 g pistachios (if you’re feeling lazy use pistachio butter (it will save you roughly 1/2 hr of prepping) 200 g white chocolate (I used vegan but you can go for regular chocolate) pinch of salt 300 ml jar (Sherlock….) Preparation: peel pistachios grind the pistachios in a food processor or blender. Go for the texture you like the most, I prefer crunchy so I’m deliberately very clumsy about the grinding melt chocolate in water bath put away around 20g of chocolate add ground pistachios to 180 g of chocolate put it in a jar and let it cool down store away for up to a month For those of you...
Why making chocolate?

Why making chocolate?

I’m a typical polymath. My intertests are very wide and include everything  and anything ranging from protozoa, classical dance (theory as well as practice ), astrobiology to herbalism and unusual design. Why making chocolate then? So why on Earth have I turned into making chocolate? If anyone asked me (which never happened) why my choice fell on chocolate, I would have to answer in a slightly prententious tone, that it was actually chocolate, that chose me. But first thing’s first. I hate baking. I seem to be unable of producing a single piece of a decent cake of any type. Once dough is in the oven, the creative part of the process is complete. The results are not known and oftentimes cannot be predicted until  40-60 minutes later, once one gets to open the oven and face their (in my case not so much of a) masterpiece. Chocolate however is a completely different story. It can be played with almost indefinitely until the desired form is obtained.   It all started three years ago. My friend was having a birthday. I didn’t know what to get him, so I decided to make some rum balls. Since it was my first time ever, I was heavily improvising and – this will come to you as a shocker – I heavily screwed up. Being in a hurry for the party, I decided to dip my Frankenstein balls (pun intended!) in melted chocolate , and this is how my first ever chocolates were created. So fasten your seatbelts. Here’s my recipe for sweet success : 40% rum, 30% dark chocolate, 20% biscuits, 10%...
Dechox – a few words about detox from chocolate

Dechox – a few words about detox from chocolate

During my recent research of the virtual world, I came across quite a specific campaign (pro).  Dechox or chocolate detox is a campaign designed by the British Health Foundation. As we can read on the project website, “dechox is a challenge, on which more than 16000 people in Britain in March decided to stop eating chocolate, supporting the research of heart disease”. But really is dechox or chocolate detox necessary? According to the initiators of the action chocolate has catastrophic affects the human body (see page with the popular myths about the chocolate). Let me present you just a handful of the popular beliefs.   According to the British Health Foundation the idea that dark chocolate is healthier than milk or white is nothnig more than a myth. I would like to hereby remind ya’ll that dark chocolate may be the most valuable component of both bulking and slimming diet (sic!) due to the beneficial ingredients in cocoa, which help keep insulin levels in check, as well as a number of micro-and macronutrients which have a beneficial effect on the human body. Another random myth  that is quoted on the website refers to the consumption of chocolate by diabetics. The authors of the campaign say that “If you have diabetes then you should be able to consume moderate amounts of chocolate. There is no need replace the usual chocolate products with products for diabetics.” And what is the reason for abandoning that idea? On the  very page we read: “products for diabetics are richer in fat and may nevertheless cause an increase in blood sugar levels.”     Superb! I  do understand that...
Can chocolate mend a broken heart?

Can chocolate mend a broken heart?

I was away for a while. I admit it. Renovation has taken over my life and my home. By some strange coincidence one meter of dust lying around my house did not help my writing ability (or willingness)  Those of you who follow  my Instagram (choca_loca_offical, ) could probably figure out that the last photos significantly deviate from the main- chocolate- theme. This is also to do with the fact hat I was deprived of my workplace , and chocolate tempering machine still does not work. In one word: armageddon. So being caught in the middle of this crisis I’m just sitting around hiding from the builders and wondering on some random stuff. Like the subject I wanted to address today So can chocolate mend a broken heart? The term “comfort food” is probably  familiar to all gluttons . In the consolation of all kinds of sorrows, many of us happen to be reaching for chocolate but why? Why don’t we find relief in horseradish or kale? Why in the state of lowered mood we’re after chocolate? Imagine a situation. Your BFF calls you and sobs on the phone “A guy dumped me today! I have a broken heart. Please meet me and comofort me  – some cauliflower or broccoli might come handy right now” It may seem that healing of  a soul can executed by one simple trick, all so hated by the nutritionists all over the globe. I am referring of course to  the mixture of sugar and fat.  However, these two components should be treatesd In order to understand the phenomenon of chocolate we  have to go back to its history. Yaawn I hated history when I was...
How not to temper chocolate using tempering machine

How not to temper chocolate using tempering machine

As per my recent post chocolate tempering is not going so great these days. I decided to make a little  upgrade and so I purchased a tempering machine Unfortunately, here in Poland the only models available are big, expensive and dedicated to industrial use. And so I decided to cheapen the experience and find something suitable, second-hand online Much to my delight, I found a small chocolate tempering machine dedicated  to household by ChocoVision- C116MINIREV1 Rev. Chocolate Tempering Machine, Mini. As much (or as little) as  350 USD can buy you one. May be not the cheapest household machinery but if in use constantly, the investment will soon be returned. Unfortunately, this model is not available in Poland and therefore I had to make a purchase in the United States (what was I thinking???) Before removing my  credit card from my purse I asked five people with technical background for confirmation if   I can go wild with the purchase and if supply 230 volt on a device designed for 110 volt is safe. From each of those people interviewed by me I heard a different version of what I do, to prevent such equipment from burning. Finally, following advice of the most techinical mind from my pack, decided to purchase the adapter US-EU with grounding. With trembling hands and heart I plugged in my new acquisition. And it worked! For full 15 seconds before the machine burned… So I guess that’s that when it comes to my adventure with auto tempering. Yay   And so if it works this is what it does...