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    TIME2BLOOM4ME   142,237
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CHOCOLATE GANACHE

Monday, October 28, 2013





My Journey on Spark people has been one of Self-Discovery. I journal to learn about ME. I have been taking the time to RESEARCH deeply the ingredients that go into my body. Learning, Researching is a way of problem solving the maze of confusion of processed foods vs. real nutrient dense food.








It's lots of work, hours spent learning about what goes into my mouth and body, how it affects my health. I have learned so many things by doing so. It's so much deeper and meaningful than just reading some headline fluff on the latest news, I dig for research articles and medical journals. My journey is about exercising and eating the most nutritious foods available that will give me a Optimal health.


Lately I have been getting requests for my Chocolate recipe. The original recipe I used to make was from Raw Food Real World. Over the years I have modified it making it even healthier for my brain. Yes, the chocolate is very healthy for my brain. I feel perkier when I eat it. This is so rich and chocolaty that it has broken my chocolate cravings. I consider this a health food in moderation. Raw cacao is a superfood.








Dark Chocolate Ganache Tart with Vanilla Cream

Makes one 9-inch tart, about 12 servings

Ganache, in traditional pastry terminology, refers to a mixture of cream and melted chocolate, sometimes tempered with butter. Using coconut butter instead, this version goes from artery clogging to heart healthy.


For the tart crust:

3/4 cup cocoa powder
3/4 cup fine almond flour (I use trader Joe's Almond flour.)
1/4 cup raw sugar crystals
1/4 cup coconut butter
1 Tablespoon cinnamon.
1 tsp. vanilla
Pinch of sea salt

In a food processor, using the S blade, mix all the crust ingredients until thoroughly combined into a dough. Press the dough with your fingers into a 9-inch tart pan with a removable bottom. Cover with plastic wrap and place in the freezer to chill for 1 hour or more.

The ganache filling:

2 1/4 cups cocoa powder
1 cup MCT oil. Sold in health food stores.
2 cups coconut butter or oil. Melt until its a liquid.
1/2 cup cocoa paste. This is a block of hard cocoa paste sold online or health food stores. It adds a concentrated cocoa flavor and lots of anti-oxidents.
1.5 cups to 2.5 cups of maple syrup or agave nectar. I tend to use the lower amount as I don't like a super sweet chocolate. Maple syrup adds a richer flavor. Agave nectar is a lighter flavor in comparison. Sweeten to taste.

blend all of the filling ingredients in a blender until smooth. Pour into the pan. Freeze.

After it's been frozen a few hours remove from the freezer place on the kitchen counter for about 20 min. Remove from pan and cut with a sharp knife into small pieces. Or you can make it up without the crust and pour into candy molds for shaping. The chocolate will melt at room temp. due to the MCT oil. I store it in the freezer, taking out a small piece as desired. It has a wonderful texture when you bite into it.









Today this article was published online which discusses coconut oil and MCT oil and the brain. I use these two ingredients in the chocolate for their properties.

http://www.greenmedinfo.com/
blog/how-coconut-oil-may-r
escue-brain-alzheimers-dis
ease?utm_source=www.GreenM
edInfo.com&utm_campaign=39
a7d4ca49-Greenmedinfo&utm_
medium=email&utm_term=0_19
3c8492fb-39a7d4ca49-86786209





MCT oil and coconut oil are absorbed differently in the brain. It's why I used both types of oils in the recipe. Each has benefits yet MCT oils is made from coconut oil. MCT is more of a liquid oil while coconut oil is a solid. MCT oil can be used for brain food instead of glucose. It's not absorbed into our fat cells per experts.








Maple syrup has health benefits too. Press control and the + sign to enlarge the photo.








The recipe calls for cinnamon. This is why.











This is why I use raw cacao. (Don't use raw coco powder. Unless you don't want the health benefits of cacao. Raw cacao tastes more chocolatey, increases mental alertness, is very high anti-oxidant. Its so much more powerful than processed coco powder.)



















Enjoy.



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  Member Comments About This Blog Post:

CLPURNELL 10/31/2013 10:23PM

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JANIEWWJD 10/31/2013 4:08AM

    Wow, awesome blog; thank you very much!!!!!
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SOULFISH80 10/29/2013 2:58PM

    Incredible blog. Great information. Thanks so much for the sharing, very educational and inspirational. Thank you very much.

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BRENDA_G50 10/29/2013 12:28PM

    You always have wonderful information to share with us. This time you just made me emoticon HUNGRY. emoticon

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-BLESSINGS- 10/29/2013 12:24PM

    emoticon emoticon

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FITGRANDMA120 10/29/2013 11:38AM

    wow I am very glad to know there are differences. I asked my mom about the chocolate issue recently and we really didn't figure it out. I was so shocked at how much high fructose was in some of them. Thanks for sharing all the info.

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JANTHEBLONDE 10/29/2013 10:59AM

    Thanks for sharing!!
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DS9KIE 10/29/2013 10:04AM

    emoticon

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KNYAGENYA 10/29/2013 7:42AM

    Thanks!

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MAMISHELI53 10/29/2013 6:17AM

    Yay! I love maple syrup and cinnamon!

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ARTJAC 10/29/2013 5:33AM

    emoticon emoticon

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DIANEDOESSMILES 10/29/2013 12:44AM

    I am going to copy and paste this,, and put it on my FB and also send to a friend who about allergic to everything. I "think" she'll LOVe this.

TY For posting.

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SIRENALEANNE 10/28/2013 11:36PM

    Wow! Wonderful! Thanks for sharing emoticon !

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KOHINOOR2 10/28/2013 10:32PM

    emoticon emoticon Thanks for sharing. emoticon

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TOKIEMOON 10/28/2013 9:40PM

    I have been reading about cacao and want to try it. Am wondering if it comes in any other form than the paste you used?

I look forward to your daily blogs. It is obvious to me that you do indeed devote time to research AND implementing want you learn.....and the best part is that you share this with us! emoticon emoticon

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TRAVELNISTA 10/28/2013 9:00PM

    That looks emoticon but unfortunately I would eat the whole thing!

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4RASCALS 10/28/2013 8:52PM

    emoticon so much for the recipe. It's sounds great. I will be making it in the near future.

Also thanks for all the information you provide us. I learn something new every day thanks to you.



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COCK-ROBIN 10/28/2013 7:29PM

    Yummy! And I love chocolate.

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PHOENIX1949 10/28/2013 6:07PM

    emoticon I wish you were our family chef !!

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L*I*T*A* 10/28/2013 5:35PM

    great share................... emoticon

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NEWFLABULESS 10/28/2013 5:07PM

    Thank you so much for sharing this information. I would love to try this but it will have to be when I can delegate time to shopping and all the preparation time. I don't have a food processor but I do have a blender that it Vita Health Master (I think) that works as a food processor. Do you know how to convert your direction of "use a S blade"?

Again, thank you so much for sharing your knowledge and research.

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IDLETYME 10/28/2013 4:41PM

    Lots of super information. Looks and sounds great. Thanks for sharing!!! emoticon

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FRAN0426 10/28/2013 3:48PM

    Thanks for sharing the info and the yummy looking tart recipe.

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WALLAHALLA 10/28/2013 2:59PM

    looks delicious!

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NASFKAB 10/28/2013 1:36PM

  wonderful recipe thanksj

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GRACEOMALLEY 10/28/2013 1:32PM

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RICKI157 10/28/2013 1:24PM

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KAB7801 10/28/2013 1:23PM

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MICKEYH 10/28/2013 1:21PM

    Thanks for sharing, looks soooo yummmmyyyyy!! emoticon

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1CRAZYDOG 10/28/2013 12:57PM

    Keeping this! Thanks. HUGS

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SIMPLELIFE4REAL 10/28/2013 12:35PM

    That is great!!! Thank you so much for posting this. I didn't know about the benefits of real maple syrup. I had been not using it due to it's sugar content with the thought being that "sugar feeds cancer." I still won't use a lot of it after reading this blog, but I know it has benefits if I put some on my oatmeal. I already have a lot of the ingredients for the ganche.

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