Chocolate Caramelly slices
This delicious dessert almost seems forbidden it's so scrumptious. Well! It's not! It's made with wonderful sugarcane sugar which you effectively make into molasses as you use it in this recipe. Just imagine all those wonderful bioactive substances combined into something so delicious.
You'll need ingredients and step 1 and 2 from Chocolate Bites.
If you are on phase I D2D, you can omit the Shiokoji. If on phase II and beyond, how wonderful that this dish gets better and better as the microbes create more and more good stuff for your body.
Ingredients
- 1 tsp vanilla extract
- 100 mls coconut milk (from a can)
- 2 dessert spoons of sugarcane sugar
- 1 egg yolk
- 2 dessert spoons of chopped roasted nuts
Method
- Use step 1 and 2 and ingredients from Fermented Chocolate Bites.
- Fold in two thirds of the roasted nuts into the chocolate mixture. Pour into a small dish lined with grease proof paper. Set to one side or in the fridge to harden.
- Once hardened spoon the Shiokoji onto the top of the chocolate and spread it as evenly as you can to cover all the chocolate.
- To make the caramelly top, add about 10 mls of coconut milk to the egg, stir and leave aside for later.
- Add the sugar, coconut milk and vanilla into a pan and bring to a simmer
- Continue to simmer until the mixture is reduced by around 1/3 to ½ of it’s original quantity. The more reduced it becomes, the firmer the finished caramelly top.
- Once reduce, allow to cool for around 5 minutes.
- Begin to add the egg, little by little, stirring as you go. The mixture will become lumpy – this is OK – it will still taste scrumptious.
- Leave the caramelly mixture to cool down for a further 5-10 minutes before spooning it onto the hardened chocolate. Sprinkle the rest of the roasted nuts onto of the mixture.
- Place in the fridge to firm up for around 1 hour.
- Once firm (the top will still be soft but shouldn’t be runny) – cut into slices.
- Enjoy!