I have been cooking and uncooking up quite a storm lately, giving Mac the Thermomix and Debbie the Dehydrator quite a workout in the process. Pictured below are just a few of the week’s success stories.
Watermelon candy (idea courtesy of Martine @ Here Me Raw):
Pumpkin & chickpea soups:
And today represented another experiment in chocolate. I made some gingered raw white chocolate — or, rather, I attempted to — from cacao butter, coconut oil, agave syrup, vanilla and fresh ginger.
White chocolate isn’t chocolate in its truest sense; while it is made predominantly from cacao butter, it does not contain any cacao solids.
It looks all right, doesn’t it? I couldn’t tell. Although I love ginger, I am not fan of white chocolate so I enlisted external assistance. This was an experiment that divided my tasters: I didn’t think the chocolate was gingery enough; Taster 1 thought it was just right in flavour but not in texture; Taster 2 considered it was too bitter and gingery; Taster 3 liked the first taste and spat out the second.
In taking this experiment back to the drawing board, I have already spotted a number of immediate flaws:
- grated ginger is high in fibre which, like the pectin in lemon zest, prevented the chocolate from reaching the hardness that it should;
- I left out a substitute for milk powder. I naively thought that making white chocolate could be as simple as emulsifying cacao butter and a sweetener, hence I didn’t do my usual comparative research beforehand; and
- I should have set clearer expectations about what I wanted from my experiment and, therefore, been more discerning about my tasters. Too many disparate tastebuds!
Of course, every cloud has at least one silver lining — and this one has two: (1) the pectin-like reaction with the ginger tells me that I may be able to make a raw ginger curd using the principles from my raw lemon curd; and (2) I can used my failed chocolate to attempt a ginger and white chocolate ‘cheese’cake next weekend.
Hence, while I didn’t get the result I wanted, I feel far from failure.
If you are interested in some non-experimental raw chocolatey goodness and you live in Perth, please come along to my Chocolate Cravings uncooking class at Rochelle Adonis’s studio. It runs from 6:45-9:15pm on 21 June and costs $100pp; contact details via A Foodly Affair [link defunct].
Wishing you an awesome week with much unbridled creativity!