Swiss chocolate

I would say one of the best parts of my trip would be Switzerland and Greece.  I took a train to the Top of Europe and in my lunch received a Toblerone bar to eat up top incase I get light headed. At the top, there was …a Lindt Lindor Heaven.  A mini museum that had interactive screens where you could learn the steps to making great swiss chocolate. Sensory overload with gold everything – the smell of cocoa lured me in. I played matching games on the screens and watched the Lindt chocolatier explain the basics of chocolate making. I wish to go back to Switzerland to have proper classes but for now I’ll do my own thing and dream away.

I was inspired by the beautiful mountains and decided to make a healthier raw version of my favourite chocolate bar. A must have fudgy-nutty vegan bar for any of you chocolate fans.

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Raw Vegan Swiss chocolate

◊2 chunks of Cacao butter

◊1 tbsp of ground cocoa nibs

◊1 tsp vanilla Powder or seed from a vanilla pod

◊2/3 cup of raw cocoa powder

◊2 tbsp chopped hazelnuts

◊2 tbsp of hemp seeds

◊3 tbsp maple sugar

◊1/4 cup maple syrup

◊1/3 cup of coconut milk

◊ pinch of himalayan sea salt

◊handful of roughly chopped raw almonds

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  1. Prepare a chocolate mold or use a baking sheet covered with aluminum foil. ( I used two 30 cm rulers to create a “mountain” shape)
  2. Place cacao butter in a double boiler over medium low heat and allow the cacao butter to melt slowly.
  3. In a small bowl, whisk together maple syrup and vanilla powder (if using). Grind the maple sugar in a food processor until it becomes a fine powder. Add cocoa nibs, hemp seeds, and nuts and pulse to achieve small pieces.
  4. Once cacao butter has melted, remove bowl from saucepan and sift cocoa powder over cacao butter. Pour in syrup mixture and stir with spatula until well incorporated. Gently stir in the rest of the ingredients.
  5. Pour chocolate onto prepared baking tray or divide evenly among moulds. Place chocolate in freezer to firm up, about 10 minutes, before unmolding and storing in airtight container in refrigerator for up to 3 weeks.

  6. Most importantly , Enjoy and share with friends!

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As always here is a song : Soft Offering for the oft suffering) from Hey Rosetta, a maritime band that I love so much.

Thank you for reading, have a great weekend !

⇒Lexa ♥

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