Fermented Chocolate bites
If you've watched Good Sugars you'll know that some sugars are good for us! Yep! Here, I'm using raw unrefined sugarcane sugar which contains wonderful bioactive anti-oxidants. It's combined with chocolate which also has wonderful bioactive anti-oxidants, so you're getting a double whammy. I sometimes add some off my left over coffee powder that I keep after the morning coffee. This gives an even better bitter bite. The ferment means that this recipe will just keep on giving if you leave it over a few days (it is unlikely to last that long - too yummy). You could also jazz this up a bit and add hot chilli spice!
Ingredients
- 4 dessert spoons of raw unrefined sugarcane sugar
- 45 gms of 70% chocolate bar
- (optional) 1 tsp of leftover coffee powder
- 5 mls Kombucha
- 3 dessert spoons of water
Method
- Add water and sugar to a pan and turn on the heat to dissolve the sugar. Bring the heat higher until the mixture is bubbling.
- As you continue to heat the mixture the bubbles change in texture and look thicker and almost come away from the bottom of the pan as you stir. It can take a few minutes to reach this point. This will ensure that your final Chocolate Bite isn't too runny. Once at this point, turn the heat down and add the chocolate, broken into pieces, until it is dissolved. You may also add your leftover coffee powder at this point and stir thoroughly.
- Allow the mixture to cool down for about 5-10 minutes - ensuring that it is still pourable.
- Line a small dish with baking paper and pour the mixture into the dish. Leave to cool for around 20 minutes then pour the kombucha onto the top of the mixture.
- Allow to harden in the fridge for a further 30 minutes.
- Cut into pieces.
- Enjoy!