Recipes
Classic dairy-free chocolate syrup
COCOA RUBBED STEAKS WITH BACON BRUSSELS SPROUTS ( Makes four servings)
» 2 medium tenderloin steaks » 1 tbsp raw cacao powder
» 1 tsp ancho or chipotle chile powder » 1 tsp paprika or smoked paprika » 1 tbsp extra virgin olive oil » 3 tbsp salted butter » 1 lb brussels sprouts, trimmed and halved
» 4 thick slices of bacon » 2 garlic cloves, minced » sea salt and black pepper
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CLASSIC DAIRY-FREE CHOCOLATE SYRUP
(Makes about 20 ounces) » 3 cups filtered water » ¾ cup cane sugar » ¼ cup raw agave syrup » 1 ½ cups raw cacao powder » ¼ cup cocoa butter tabs (optional) » 1 tsp vanilla extract » dash of sea salt 8
it is also cultivated in South and Cen- tral America, the Caribbean, South- east Asia, the South Pacific, Hawaii, and the islands of Samoa and New Guinea. >> Processing When creating chocolate from ca- cao beans, the first step is to clean the beans of dried pulp, pod piec- es, and other non-cocoa bits. They are then weighed, sorted and roast- ed in a drum roaster. The next step produces “nibs,” the kernel of the co- coa bean and foundation of choco- late. The nibs are ground down into “chocolate liquor,” liquid not alcohol, and then solidified. Cocoa butter, the fats in cacao, can then be extracted, leaving a pressed cake destined for cups of cocoa, flavorings and choco - late sauce. Chocolate bars, confec- tioneries, and other sweets are made
by adding back in varying amounts of cocoa butter. >> Consuming There are so many forms of choc- olate today, not only for immediate consumption, but also for use in end- less sweet and savory recipes. Choc- olate cake and chocolate chip cookies are probably the most recognizable chocolate recipes in our culture. Sa- vory recipes include Mexican molé and flavorful meat rubs (see my reci - pe for Cocoa Rubbed Steaks). Access to raw cacao also makes it easy to make delicious goodies at home, like raw and vegan chocolate bars, my Classic Chocolate Syrup, or a boost- ed morning smoothie. N
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