I do love a creamy hot chocolate any time of year. I am addicted to Brew Choc, which surely you know about by now! It is a roasted cacao bean, that you brew like coffee, except it is better for you than all that!! I use it in loads of recipes either as dry granules or as liquid, but mostly I just drink it as it is delicious and full of chocolatey goodness!!
STILL, back to hot chocolate, what a lovely gift this will make. It is vibrant in colour, you have now officially learned how to temper chocolate in your Thermomix, and this is just another way to utilise that very clever thing you can do! Change up the flavours, peppermint hot chocolate would be a bit special! And don’t forget there are really really cute printable gift tags at the very end of the Choc-A-Block Christmix ebook that you can use. So get going kids, you have a few teachers to sort out I am sure...neighbours, colleagues. Watch the tempering video, watch this video and you are in business!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 Batch Tempered Chocolate Recipe
- 5-6 Drops doTERRA wild orange oil or other flavour of choice BUY
- Generous amount freeze dried raspberry powder
- bags and ribbons for gifting
Do
- 1
Temper the chocolate as recipe instructs. Add the wild orange oil at the end and stir through 4 sec/speed 4.
- 2
Spread the chocolate quite thickly onto a marble board or bench. Sprinkle generously with the freeze dried powder.
- 3
Either transfer to a fridge or allow to set solid before scraping or shaving with a sharp knife into shards.
- 4
Place into glass jars or clear bags, wrap with ribbon and add some serving instructions.
- 5
To serve, heat a mug of milk to around 80°C (just under boil temp). Add a couple of tsp of the chocolate mix and stir through until melted. Drink! You should store the jar of mix in a dark cupboard to preserve the shelf life.
