100% vegan, soy-free, made from scratch
Those little bits on top are pieces of candied bergamot peel! Don't they look like little gold nuggets?
Check out my latest vegan recipe on Food52! So proud of myself. As far as I can remember, this is the first Baking Wishlist post I have followed through on. I am proud of myself, and exhausted. The prospect of manifesting every wild culinary idea that crosses my mind is, at best, terrifying. Signing off.
I have recently become addicted to answering food questions on foodpickle.com. Then, yesterday, I was psyched to get two food questions directly from friends. This is something I want to do a lot more of, so please, keep them coming! Here is the answer to one.
Hi Anita,
So I bought this amazing organic raw chocolate and I was wondering if you knew any recipes for it. I tried melting it with confectioner’s sugar and agave and it’s delicious, but it didn’t really melt. The texture is like if peanut brittle and a rice crispie treat had a baby. It’s weird. How do I make it melt?
xo, Jocelyn
Jocelyn,
If it is what I think it is, it is mostly made of cacao nibs (the “crispie” part). Those don’t melt because raw chocolate doesn’t have any of the emulsifiers, sugar or added cocoa butter that make regular chocolate melt.
I have two solutions for you. Read more…
