NIBBYS CHOCOLATE
  • Home
  • Making Chocolate 101
  • Calculator
  • About Nibbys
  • Recipes
    • Blog
  • Contact

Gluten Free Chocolate Mousse and Chocolate Ganache Cake

2/13/2019

5 Comments

 
This cake is ready to impress, and a good use of your own chocolate. 
Picture
Picture
Picture
Picture
Picture
Picture
Picture
Picture
Picture
Picture
Picture
5 Comments

Coconut Chocolate Banana Clam Shells

2/11/2019

2 Comments

 
Picture
 These are one of the quickest, easiest and tasty bite sizes treats, we bet you can't just eat one. They are quick to make (15 min and 4 steps) and will be the talk of the party (especially if you create them in front of your guests). 
All you need is your chocolate, frozen bananas and shredded coconut flakes.

Step 1
Cut up frozen bananas.  One could use fresh bananas but you would miss out on the "clam shell" effect.
Picture
Step 2 
Melt your chocolate in the microwave. 
Picture
Step 3 
Dip bananas into the chocolate and roll in shredded coconut.
Picture
Step 4
Wait for a minute or two, the chocolate will harden on the outside and the banana will soften on the inside, creating the "clam shell" effect (named by my little Nubby Aleks)
Picture
Instructions:
Prep time 5 minutes. Bake time 10 minutes.

Ingredients:
4 frozen bananas (ideally ripe)
2 tbsp of coconut oil (optional)
150 gm/ 5 oz of your chocolate (ideally 70% dark or higher)
75gm / 2.5 oz of shredded coconut (unsweetened) 

Melt the chocolate in a microwave in 30 second bursts, add coconut oil after the 1st burst and mix in between (2 minutes should be enough).  Put the chocolate aside.  Take the frozen bananas out and cut them up into 1" slices. Using two pieces of parchment paper (works great as chocolate does not stick, and if it does you can still easily remove/eat it once it solidifies), spread the coconut flakes on one piece. Using two spoons drop the banana slices into melted chocolate, swirl it around to fully coat in chocolate, roll in coconut flakes and place on the second piece of parchment paper.  Repeat until you are either out of bananas or chocolate, if you are running out of coconut flakes just add more and keep rolling.  Wait a couple of minutes, the chocolate will firm up on the outside, bananas will melt on the inside and you can eat it immediately.  If (and this is a big if) there are any left over you can store in the freezer for a few weeks. 
2 Comments

The Bean

2/8/2019

5 Comments

 
It all starts with the bean.
Picture
Bolivian Beans from Alto Bene region.
it all starts with the bean, well not quite it stsrts with the cocoa pod, and really with ths cocoa tree. The cocoa pods are harvested, then fermented for a couole of days. Fermentation is what gives the beans the unique tastes. Most if not all beans that you can buy are fermented. As a first step you nees to buy some beans. This can be challenging, first place would be Amazon, but if you are getting into it more we suggest you buy direct from some of the imlo
5 Comments

    Author

    Lets break down the chocolate making !

    Archives

    February 2019

    Categories

    All

    RSS Feed

Powered by Create your own unique website with customizable templates.
  • Home
  • Making Chocolate 101
  • Calculator
  • About Nibbys
  • Recipes
    • Blog
  • Contact