Rich Chocolate Squares

by Collette White | December 10, 2015

Good Morning friends! Happy Thursday! I hope this finds you all well!

We are all well here, on the countdown to School finishing, the twins birthday and of course Christmas! I felt like doing some baking yesterday whilst all 4 were at school so I popped on some Christmas Music and bopped around enjoying being in the Kitchen … aka my happy place! Amongst my baking yesterday I re-tested this chocolate I had been working on. At first a few weeks back I just wanted to see what happened if I blitzed chocolate and macadamias together and then after a few different attempts and ideas I ended up with this … the other attempts the kids could take or leave … I knew this one was a winner when they kept asking for more with happy little smiles on their faces! I hope you love it as much as them!

Ingredients

1 tspn coffee (instant)

1 tblspn boiling water

good pinch salt

280g dark chocolate – roughly chopped

1 tspn coconut oil (liquid)

1 ¼ cup macadamias (230g)

¼ tspn vanilla powder

Method

Stove top & Food Processor version:

Line a meatloaf tray (approx. 21cm x 11cm) with baking paper and set aside.

In a small heatproof cup or bowl, place the coffee, boiling water and salt and mix until the coffee is dissolved. Set aside.

Place the chocolate and coconut into a small saucepan and melt over a low heat. Be careful not to burn it!

Once the chocolate is melted place ALL the ingredients (including the coffee and melted chocolate) into the food processer and blitz on a high speed. This could take anywhere between 40-90 seconds depending in your machine. Scrape the sides down 2-3 times during this process.

The final result should be glossy and fudge like.

Place the mixture into the prepared tin and spread it out evenly. At this stage you can top it with extra goodies (see notes below) if you like.

Refrigerate for at least 2 hours before cutting and serving.

Thermomix Method:

Line a meatloaf tray (approx. 21cm x 11cm) with baking paper and set aside.

In a small heatproof cup or bowl, place the coffee, boiling water and salt and mix until the coffee is dissolved. Set aside.

Place the chocolate and coconut into the Thermomix and melt on 50 degrees / 5 minutes / Speed 2. Scrape down the sides 2-3 times during this process.

Once the chocolate is melted place ALL the ingredients (including the coffee) into the Thermomix with the melted Chocolate and blitz on Speed 7 for 20 seconds. Scrape down the sides then blitz for a further 20 seconds on Speed 7.

The final result should be glossy and fudge like.

Place the mixture into the prepared tin and spread it out evenly. At this stage you can top it with extra goodies (see notes below) if you like.

Refrigerate for at least 2 hours before cutting and serving.

Notes

  • You can use any chocolate you like, I used Dairy, Soy and Nut Free Dark Chocolate due to my intolerances
  • Get creative and add things like Goji Berries, Nuts or Coconut etc on the top
  • This slice in the tin I used turns out quite thick (2cm), so only small squares are needed, you could always put it in a larger tin and make it thinner and more ‘bark’ like
  • To make balls out of this: Refrigerate for 30 minutes to slightly set the mixture then working as quickly as you can roll into balls. Refrigerate once done
  • This slice is super rich, I was thinking that my kids might not love it because of this but all 4 of them (13yrs, 11yrs and 2 x almost 5yrs) LOVE it and kept asking for more!

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,