Cocoa and the many products made from it are enjoyed and loved all over the globe. History traces cocoa back to the ancient cultures of South America, the Olmecs, Mayan and Aztecs. The Aztecs absolutely admired the fruit and thought of it as a gift from the gods. I too concur with them and I’m sure there are many others who feel the same. The cocoa beans are extremely nutritious and grow in pods. Each pod contains about 40 cocoa seeds which is what is roasted to make chocolate. Cocoa is very high in polyphenols, natural antioxidants which fight against free radicals.
3/4 cup cocoa butter
1/2 cup of cocoa powder
1/3 cup organic powdered sugar
1/8 tsp. Granulated Pink Himalayan Salt
1 cup of water
Optional: 1/4 cup chopped and roasted nut of choice
- Add the water into a heavy set pot and place a glass bowl that fits perfectly over it on a medium fire. Then add the cocoa butter into the glass bowl and slowly melt. The tempering process allows the butter to melt evenly and not burn. Using a spatula, slowly mix the butter as it melts in the bowl.
- Once the butter is completely melted and in its liquid form add the chocolate powder and whisk into the solution until a thick chocolate consistency is obtained. Whisking allows you to blend completely and remove any clumps in the mixture.
- Then add the powdered sugar and salt, whisk into the mixture until they are all blended into the solution. After the chocolate is tempered it will be smooth and shiny. Note: Tempered chocolate can be tempered over and over again.
- Remove the tempered chocolate from the double boiler and pour into the molds. The recipe makes 3 average chocolate bar molds. Note: To add the nuts, pour a light layer of chocolate to cover the mold, sprinkle the nuts then cover the nuts with the tempered chocolate. If you prefer your nuts on top just sprinkle on top after filling the mold. If you prefer sprinkles drop a few pieces on top instead. This part is so much fun. You can add any fillings or toppings to your chocolate you would like.
- Place in the fridge for two hours to chill to set. Pop out of the molds and store in a glass bowl in the fridge. The chocolate will last month if frozen in the freezer.
Farrah was born on the Nature Isle of the Caribbean, Dominica. An island, known for its rich biodiversity, cultural heritage, and extensive centenarian population. Dominica instilled in her a respect for nature, the environment, and the power of healthy living. It is apparent why she became an Environmental Scientist. After much success in her industry, Farrah found a growing need for community-based health education and founded Gaia’s Essence, a lifestyle company for women. Over the years, she has partnered with Fortune 500 companies like; Whole Foods Market, Disney, and OWN. She is the Editor in Chief of Gaia’s Essence Magazine, the producer of the New Year New You Summit, the Gaia’s Essence Women’s Wellness Conference, host of the Beast Mamas podcast, and founder of the Gaia’s Essence Network.
She lives in California with her husband and her two children.