IndigoBlue Chocolate Recipe

IndigoBlue Chocolate Recipe – Galley Recipes

Lovesail member IndigoBlue has sent in this quick and simple recipe for homemade chocolates.  Ideal for snacking on the hoof or when on night watch.  Over to IndigoBlue:

My regime is 4 to 5 ice cube sized chocs a day – keeps the energy levels up and the brain in gear.

There are a great many health benefits in these ingredients. Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm. Because of its high saturated fat content, it is slow to oxidize and, thus, resistant to rancidification, lasting up to six months at 24 °C without spoiling. Coconut oil is high in healthy saturated fats that have different effects than most other fats in your diet. These fats can boost fat burning and provide your body and brain with quick energy. They also raise the good HDL cholesterol in your blood, which is linked to reduced heart disease risk.

Cocoa powder is rich in Polyphenols – naturally occurring antioxidants linked to numerous health benefits, including reduced inflammation, better blood flow, lower blood pressure, improved cholesterol and blood sugar levels

All nuts and seeds are good for you and are good sources of protein, healthy fats, fibres, vitamins and minerals. Nuts and seeds regulate body weight as their fats are not fully absorbed, they regulate food intake and help burn energy.

All ingredients are easy to keep on a boat for very long periods. The finished product is quick and easy to make and very enjoyable to eat – gives a quick energy boost as well as long term health benefits.

Ingredients

2 tablespoons 100% pure coconut oil (it is called oil but is solid at room temperature – I prefer the organic good quality one).
Cocoa powder to taste – I prefer the organic good quality one.
Sweetener if you wish (I use a spoonful of honey – but not too much otherwise it settles out)
Nuts/seeds/raisins of your choice.

Equipment

One saucepan and one heatproof jar or container that can be placed in hot water.  Ice cube tray or similar to pour the mixture into for setting.

Method

1. Place the jar or heatproof container into some hot (almost boiling) water. I use a small 250 ml jar.
2. Put in the coconut oil – this is solid at room temperature. A few tablespoons – depends on how much chocolate you wish to make. The coconut will slowly liquify.
3. Add sweetener if required – good honey will dissolve.
4. Add in the cocoa powder – you can gauge the amount to suit your taste – more makes it a much stronger/bitter chocolate.
5. Mix it all up – I screw the lid on the jar and give it a good shake.
6. Take your ice cube tray or similar container and put in the nuts, seeds, raisins or anything else that takes your fancy.
7. Pour in the mix. I use ice cube trays because they make a nice mouth-sized piece of chocolate (The pop-out silicone ice cube trays are brilliant.) but you could make a slab if you want. Pop it in the fridge – it sets quite quickly.

Eat and be happy and healthy!  I made some recently with an almond and a properly dried grape together and some others with a cherry (minus the stone!). Pretty yummy if I do say so myself.

Editor: I’m trying this today so standby for more pictures!

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