Hi hi hi.
We’re back after a few weeks of busyness. Firstly Green & Leithy had our first foray into outside catering- a wee spread for the lovely folk at the Hidden Door festival. It was a simple Levantine array of Falafel, Baba Ghanoush and Flatbreads. The setting was a crazy beautiful cellar with funky lamps and old pianos. Heres a sneak at what the event looked liked.
After that our lovely friends down South came up for a holiday. After a weekend of city adventures we all packed up and headed to the beautiful Spittal of Glenshee. Not only was the cottage we stayed at the most perfect home but the glens themselves took my breath away constantly.
Long, long walks exploring magical forests, rivers and mountains. A few (maybe not so) hilarious stories and heaps of good memories filled our week. The highlight being a hike along an old railway track which intersected a magnificent river. Picnics, open fires and communal eating. So good.
Now we’re back to reality and i’m slowly getting back into the swing of things. What better way to start than with exquisite hand made chocolates! Just in time for Easter Sunday (or to be honest, any damn day- its chocolate after all!)
I crafted these beauties for my momma and myself instead of spending too much money and too much time sourcing vegan, gluten free, organic chocolate treats. The initial down payment is certainly more than a couple of supermarket eggs but the materials last and you know, you’re assured fairly traded, ethical, organic deliciousness. Full of the love that comes from doing things yourself.
To take things up a notch, we finally invested in some real life chocolate moulds- so. much. fun. I did a happy dance when i popped the finished chocolate out of their casings- they look so professional. And honestly, if you’re on a budget- i totally recommend buying a mould of some sort. You could (and i have) buy cheap chocolate bars, melt them down and transform them with a few added flavours. Luxe chocolate for cheaps.
As i was making my own Easter goodies this year, i stuck with my fav- RAW Cacao. I don’t think i’ll ever get sick of the stuff, nor ever stop marvelling at how good it makes me feel. Guilt free, nourishing, crazy delicious- exactly why you wish for in decadence.
I went with six different flavours to reflect and appease both my mommas and my own taste buds. Espresso, Rose, Almond Butter, Lavender-Cardamom, Sea Salt-Cashew and a “white” chocolate of Tahini, Vanilla- Maple.
Luckily i had some leftovers (mega win) so i could actually check the favours were okay (and you know by check i mean inhaled 5 in three seconds). I’m pleased to report they are good, really good, hide them from your loved ones good.
I hope you’ve all been having a splendid few weeks. Spring has definitely sprung round these parts. The warm breeze and fresh buds are making me one very happy lady. Heres to an Easter full of love, joy and gratitude xxxxx
(Made approx 30 chocolates, Raw- depending on flavourings/ sweetener)
I initially used coconut butter as the sweetener but found that the chocolate was quite (very) bitter, maple or agave gave a much nicer, more rounded flavour. It’s up to you guys though but personally i recommend maple.
- 2/3 cup Cacao Powder
- 1/2 cup Cacao Butter (or Coconut Oil)
- pinch of Sea Salt
- 5 tbsp sweetener (Maple/Agave/Coconut Butter/ pinch of Stevia)
- Set up a double boiler (i.e glass bowl on top of a pan of shallow, hot water)
- Gently heat the cacao butter/ oil until melted
- Stir in the sweetener, salt and cacao powder
- Transfer into desired moulds
Now thats the basic chocolate recipe. If you want to try the flavours i started by arranging each into 5 separate bowls. Then scooped 1/4 cup of the chocolate into each bowl and stirred well.
- -1/2 tsp Rose Water
- – petals of 3 small rose buds
Lavender & Cardamom:
- – ground seeds from 2 green cardamom pods
- – 1 tsp Lavender
Sea Salt & Cashew:
- -1 tbsp Cashews, bashed
- – 1/2 tsp Sea Salt
- Pour a small amount of chocolate into the moulds
- Freeze for ten minutes before carefully placing a small dollop of almond butter on top
- Cover with enough chocolate to cover the butter
The Tahini, Vanilla & Maple “white” chocolate was made separately:
- – 1 1/2 tbsp Coconut Oil
- – 1 1/2 tbsp Tahini
- – 1/4 tsp Vanilla Powder
- – 1 tbsp Maple
- Melt coconut oil in a small pan. Stir into the remaining ingredients and pour into moulds.