Tag: Chocolate

Raw Chocolate Truffles for Your Coffee

Posted on by Sara Walker

Raw chocolate truffles for your coffee is quite a treat and a healthy one at that. Naturally, if you want to keep it healthy you shouldn’t over indulge – one truffle twice a day is plenty. Although for Christmas you may want a few more…

What makes these raw truffles healthier than regular truffles is the use of raw ingredient which contain more antioxidants. Cacao contains some of the highest levels of antioxidants in the world, so when raw it’s truly a super food. Cacao is also a stimulant, which is why it’s rumoured to be an aphrodisiac. Especially when raw cacao can be very potent, so if you combine it with coffee you are likely to get a real kick. For the same reason you shouldn’t indulge though, nor eat it close to bedtime.

We find this the perfect treat to have with your coffee. Our fresh roasted coffee beans combined with raw chocolate is truly scrumptious. We love treats here at the Wholesale Coffee Co., but we don’t necessarily want to eat too much sugar, so keeping it to a truffle rather than eating an entire muffin is great. Oh and just so you know – coffee beans contain a whole lot of antioxidants too (if nowhere near what cacao contains).

We sourced this perfect match for coffee at the Alkaline Sisters.

Raw Hazelnut Truffles
Yield: Approx 20 truffles
1  1/2 cups raw cacao powder
1/3 to 1/2 cup organic agave syrup (adjust to your liking)
3  drops liquid stevia-optional
1/4 tsp ground vanilla or alcohol free liquid vanilla
pinch of Himalayan salt
1/2 cup raw hazelnuts soaked approx 2-3 hours, drained
1/4 cup raw cashews soaked approx 2-3 hours, drained
1 tsp hazelnut oil-optional
1/3 cup unrefined organic coconut oil
1/3 cup cocoa butter, finely chopped
1 recipe of raw dipping chocolate-see below

Method
Prepare and measure out all ingredients and set aside.
Place cocoa butter in a double boiler pan over boiling water to melt the cocoa butter for 1-2 mins. Remove from heat before all the pieces have melted leaving the top pan over the hot water and then add the coconut oil to the melted cocao butter allowing it to melt.  Add all other ingredients to bowl of food processor and then add the oils and process immediately until smooth and creamy, forming a heavy mixture.  Using spatula, scrape mixture into a bowl and chill for approx 45 mins.  Once mixture is chilled, scoop by heaping teaspoon fulls and roll into balls and chill again for at least 10 mins on a parchment lined tray.  These can now be dipped into the liquid chocolate- recipe is below- or rolled into raw cacao powder or fine dried coconut.

Dipping Chocolate
Yield:  enough chocolate to dip approx 24-30 truffles
1 cup cacao butter, finely chopped
1/2 cups raw cacao powder
1/4 cup agave syrup or less- adjust to taste
pinch of Himalayan salt
1/4 tsp ground vanilla or alcohol free liquid vanilla

Method
Place cacao butter in a double boiler pan over boiling water bath to melt the cocoa butter for 1-2 mins. Remove from heat before all the pieces have melted.  Add remaining ingredients to the pan and stir until smooth, then remove from water bath.

Take one flavour of truffles from fridge and place a toothpick in each.  Dip each one into the liquid chocolate allowing the excess to run off, then placing the truffle on a tray lined with parchment or wax paper.  When all are dipped carefully remove the toothpicks by twisting and gently pulling upward.  In order to cover the toothpick hole add a garnish of a nut by dipping the nut in chocolate just enough to make it stay on tops or place fine shredded coconut or cacao nibs on the top of each before the chocolate hardens.  If the dipping chocolate becomes too thick you may place it over the hot water for a minute or two.  Once all truffles are dipped you can speed up the hardening process by chilling for a wee bit-say 10 mins.  Do not leave them in the fridge too long as they will form condensation when removed from the cold and this will leave an unwanted finish on the surface of the chocolate. If you run out of dipping chocolate you can roll the truffle centers in cocoa powder or fine dried coconut. Voila, you have world class chocolates now!

Winter Blues and Nights as Dark as Coffee

Posted on by Sara Walker

If you live in the northern hemisphere the days are a lot shorter now, the nights longer, the air colder and Christmas cheer the thing to keep you awake and happy, apart from, of course, coffee. In the blistering cold and pitch black darkness you really do need a thing or two to keep you going. We have come up with various ideas for how to keep ourselves awake and happy during the day.

One of our fabulous ideas (if we may say so ourselves) is to combine the smell of gingerbread with coffee. Scent is a feel good factor and most people tend to wake up at the smell of fresh roasted coffee beans. Of course you need some light as well, so our recommendation is to get yourself a mighty nice gingerbread house, which you can put tea candles in. Next to it you keep a candle holder with coffee beans in it and a candle (be sure to watch this if you use a regular candle rather than a tea light, as the beans can catch fire when the candle get to the level of the beans!).

Year of Crafts 2013:  February Edition Coffee Bean Candle Holders Coffee Bean Candle Holders. Very easy, and the aroma is awesome.#DIY: #Coffee Bean #Candle Hurricane Project
The other feel-good factor you need is of course fresh roasted coffee beans in your cup – in other words: a fresh cup of java. If you want to make it to taste like Christmas you can add some cinnamon, cloves, and nutmeg (potentially a dash of cardamom too), as well as a little bit of honey or maple syrup.

To really perk you up in the darkness serve your coffee with some chocolate. You can either turn it into a Mocha, have a square of really good quality dark chocolate with it, or a slice of some dark chocolate cake. The darker the better for added antioxidants (fight the cold system!) and if you can find some cake that’s sweetened by honey, or maple syrup, rather than sugar. In the two coming posts we will teach share a raw chocolate recipe, and a chocolate cake that is sweetened in this way.

Apart from fresh roasted coffee beans and divine chocolate, what will keep you going through winter is plenty of rest, exercise, fruits, vegetables, walks in the outdoors, and some vitamins, like added vitamin D in lieu of sunshine.

If you want to buy coffee for your winter blues, you can buy coffee online through our shop. We offer great prices and great coffee (that in and of itself should cheer you up instantly!).

Chocolate Breakfast

Posted on by Sara Walker

Sounds delightfully sinful, doesn’t it? It can be rather healthy though! Chocolate is actually full of antioxidants that helps fight off disease and keep your overall immune system happy! So if you avoid mixing it with lots of sugar, but rather choose to mix it with nuts, fruits, and berries, you have a healthy breakfast right there. Below we found an amazing recipe from The Guardian.

If you just want a traditional hot chocolate for your morning instead, try using Van Houten’s Special Bar Hot Chocolate – it’s one of the highest quality brands out there and you can be sure there is only two things in the powder: sugar and chocolate.

Blackberry and Chocolate Layered Milkshake

Serves 2

15 fresh blackberries (or thawed if frozen) (can be exchanged for raspberries)
2 frozen bananas (or fresh bananas and 2 ice cubes)
250ml coconut milk 
120ml almond milk (or milk of your choice)
3 tbsp cocoa powder
1 tbsp cocoa nibs (optional)
1 tbsp nut butter (almond, peanut or cashew)

1) Divide the blackberries between two glasses. Mash them gently in the bottom of the glasses with a pestle or the end of a rolling pin.

2) Put the rest of the ingredients in a blender and run on high speed until frothy. Pour carefully into the glasses, making sure the blackberries stay on the bottom, and serve immediately.

The Green Kitchen by David Frenkiel and Luise Vindahl (Hardie Grant). Featured in The Guardian.

Movies about Food, Coffee and Chocolate, Part I

Posted on by Sara Walker

Chances are if you are into coffee, you might be somewhat into other drinks and food as well. You also might not. However, we found a few films that are themed around food and coffee, whether documentaries, or fiction.

Black Gold – this movie is a documentary and a rather shocking portrait of what goes on behind the scenes in the world of coffee, focusing on the economics. Maybe not a movie to sit down and relax in front of, but rather a movie that will enlighten you and make you think. Given the amount of prices it has won there is a chance you may enjoy watching it too!

Squidoo lists some famous coffee moments in movies here, it’s however dubious whether you would want to watch these movies because of the coffee. Very dubious in fact.

Now, onto the more fictional, feel good movies out there that are all about the food and drink, as opposed to having one scene about it. First off there’s Chocolat with Juliette Binoche and Johnny Depp, directed by Lasse Hallstrom. This movie is famous and with all due respect – it’s a sweet movie very well made. The plot centers around Anouk and her daughter who have moved to a small French town where they’re setting up a chocolate shop. The chocolate appears somewhat enchanted, curing various ailments and making the townsfolk a little bit excited and the priest a little bit angry. Not least because the shop was set up during lent.

Chocolat is a movie that beautifully portrays the intriguing relationships between people and what it takes to follow one’s heart, even if it’s against popular opinion. It is also a beautiful portrait of the magic of chocolate and we recommend that you have a light dinner and then deck the halls with chocolate before watching it, as by the end of it you will otherwise go on an emergency trip to the nearest shop selling chocolate and if it happens to be eleven o’clock at night you might have to drive very far or end up with something bland, like your regular Hershey’s bar. No, after this you will want quality chocolate. The stuff that makes your heart beat faster…

Another movie about enchanted food is Like Water for Chocolate which explores the idea of emotions being poured into the food you cook and how that effects the people who eat it. It’s also an incredible love story about the story of two lovers being separated by family traditions. Set in Latin America this beautiful movie is sure to get your heart racing as well. This time, maybe bring the whole store with you home as you will probably get some inspiration to start cooking after watching it…maybe even in the middle of the night…

Not found the movie you are looking for yet? In part two of this blog we will discuss even more food and coffee movies!

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What Milk to Use for Your Coffee, Tea, or Hot Chocolate? Part II

Posted on by Sara Walker

In the previous blog we discussed using dairy milk versus soy milk and in this part we will continue to discuss those, but also move onto other milks. We recommend you read the previous blog first!

Rice milk is an alternative to dairy milk that’s becoming more and more popular. It has very little protein and unfortunately a lot of sugar, but like soy milk it is usually fortified with various vitamins and minerals. The texture is quite watery, but the taste is pleasant enough when making hot chocolates and lattes if you like the sweetness.

Almond milk is very popular in the US, but is still catching on in other parts of the world and gaining quite a lot of popularity in the UK. The great thing with almond milk is that the texture varies from brand to brand, meaning you can find a thick variety for that creamy hot chocolate and a much lighter one for your latte. It doesn’t contain that much protein, but nor is it very sugary and almonds themselves contain various vitamins and minerals that have great health benefits.

Other milk alternatives include hazelnut milk, hemp milk and oat milk. Oat milk is probably the most popular of those three and has the added benefit of reducing cholesterol and various other health benefits. It’s not good for those who suffer gluten sensitivity, nor is it very thick and creamy (unless some brand has invented a new variety we haven’t tried), but rather watery. Hazelnut milk is usually very flavorful and it appears some brands have gone full out and made it taste like marzipan! Not so great if you want to make a traditional latte, but fabulous if you want the hazelnut flavor. Hemp milk is good if you seek to get extra omega-3s in your diet and many report a great texture, but it really depends, just like almond milk, what brand you get hold of.

It’s tricky to advice what milk is the best to use. What appears obvious is to stay away from all non-organic brands of soy milk as even the non-GMO varieties often contain pesticides that are dangerous for you (see part I of this blog for more information). Soy on the whole appears dubious when it comes to your health, but if you want to use it, stick to the organic brands.

Organic is also the obvious choice for dairy milk as you will know the cows (or goats, or sheep) have been treated with respect (there are quite a few horror stories when it comes to how cows are being treated these days) and because they won’t contain any growth hormones, or unnecessary antibiotics. If it’s good for your health seems up for debate – probably as with most things it is alright in moderation. Maybe also try using some goat’s or sheep’s milk (the latter has a distinctive taste that you may or may not enjoy) as well to mix it up to avoid intolerance (and goat’s milk has good instead of bad cholesterol).

Rice milk is probably also alright in moderation, the only note of warning is using it too often as it contains a lot of sugar. All other vegan milks appear fine to use (apart from oat milk if you are sensitive to gluten, or the nut milks if you have nut allergies), so maybe try them all and stick with the one you prefer, or alternate between them to get the various health benefits from each one.

The best alternative to dairy apart from soy when it comes to texture is probably almond milk, if you can find a brand that has the texture you enjoy.

You can make most vegan milks yourself – there are plenty of sources online for recipes if you google one that takes your fancy!

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Maybe now is the time to start exploring different milks if you own a coffee shop as today’s consumers are getting progressively pickier and looking for new alternatives!

Low fat chocolate and coffee muffins

Posted on by Sara Walker

It’s January, traditional season of dieting and denial, and ‘weight loss’ tops many people’s list of New Year’s resolutions.
If crash diets aren’t for you, you can still make small but significant changes to your normal routine for a healthier lifestyle. If your daily ‘vice’ is a cup of coffee made from freshly-ground coffee beans, and you can’t get through the day without a slice of cake to go with it, just look out for healthier options – there are some great low-fat recipes available. Look for suggestions that use fresh fruit, vegetables, fat-free yoghurt or crème fraîche to replace some or all or the fat in a recipe, or try our low fat chocolate and coffee muffins for a healthier treat that doesn’t compromise on flavour.
Makes 12. Cals per muffin approx. 200

You’ll need:
For the muffins:
• 3 tablespoons sunflower oil
• 100 ml skimmed milk
• 1 egg, beaten
• 100g carrots, peeled and finely grated
• 300g plain flour
• 2 teaspoons baking powder
• 100g caster sugar
• 25g cocoa
• 60g raisins or other dried fruit
For the topping:
• 25g dark chocolate chips
• 1 tablespoon strong black coffee, preferably made from freshly-ground coffee beans for maximum flavour
• 50g low fat cream cheese
• 50g fat-free Greek yogurt
• 1 tablespoon icing sugar
You’ll also need a 12-hole muffin tin, and some paper muffin cases.

1. Pre-heat the oven to 180 degrees C. Prepare the tin by lining each hole with a paper muffin case. Mix the oil, milk, egg and carrots together in a large bowl, then stir in the flour, baking powder, sugar and cocoa. Mix until just combined, then stir in the raisins.

2. Fill each muffin case no more than two thirds full, and bake until well-risen and golden. Leave to cool.

3. Meanwhile, melt the chocolate chips and coffee together in the microwave until fully liquid. Leave to cool. In another bowl, beat the cream cheese, yoghurt and icing sugar together until fully combined, then carefully add the chocolate mixture and stir. Top each muffin with a generous spoonful of icing.

Coffee & Chocolate – A Combo To Die For?

Posted on by Sara Walker

Here are some chocolate and coffee combinations:
Chocolate syrup in your latte turns it into a mocha – why not experiment with mixing cacao with honey, or maple syrup (or both!) and making your very own chocolate syrup to stir in? You can also sprinkle cacao and sugar atop the froth!
Chocolate covered espresso beans are a good kick to munch on!
We found someone online experimenting with grinding cacao nibs to put in their ground coffee to make a new taste…maybe?!
Add a shot of espresso to your chocolate brownie recipe!
Have your next espresso with a square of dark chocolate.
Shade Grown Coffee – An Environmental Bliss
Shade grown coffee might cost a penny or two more to buy, but it might be well worth your money. According to recent studies it does the environment a whole lot of good.
If you clear wooded “shade” plantations first of all it will hurt the biodiversity as the animals that used to live there will either have to move, or if they can’t, will die. It also makes it more difficult to control pests and can lead to crop losses. If pest control isn’t possible, people usually take to poison and sufficient to say most of us prefer as organic coffee as possible. Mainly because we won’t have to get the poison in our bodies, but also because poison doesn’t just kill the pest, but also animals that come across it.
“As you go to more and more open agriculture, you lose some bird groups that provide important ecosystem services like insect control [insect eaters], seed dispersal [fruit eaters], and pollination [nectar eaters], while you get higher numbers of granivores [seed and grain eaters] that actually can be crop pests,” Ça?an H ?ekercio?lu said in a University of Utah press release about a study in the Journal of Ornithology.
Apparently the only birds that seem to prefer open farmland is the seed eaters, who might lead to a profit loss, as they eat the seeds you plant!
In a time when the environment is becoming more and more precious to us the more we can do to help it, the better. After all it would be lovely if generations to come still had a rainforest to visit. Not only does it provide plenty of oxygen for the planet, as well as stunning beauty, it also provides a lot of different plants that might very well contain cures to various diseases, such as cancer.
All of us aren’t die hard environmentalist whose main purpose in life is spending time lobbying for Greenpeace, but it’s nice to know that there are small, simple things one can do, such as paying two pennies extra for shade-grown coffee, cacao, cardamom and yerba-mate!

Chocolate Coffee Beans

Posted on by Sara Walker

Homemade Coffee Petit Fours

If you’re looking for an easy homemade Christmas present idea, these delicious
sweets are simple to make and look stunning presented in gift bags or boxes.
Alternatively, why not make a couple of batches to serve with coffee or instead of
pudding at a dinner party?

Chocolate Coffee Beans

You’ll need:

A small quantity of freshly-ground coffee beans
A coffee bean silicone mould
One small bar each of good quality dark, milk and white chocolate

Break the dark chocolate into small pieces, and place it in a microwave-proof bowl.
Melt the chocolate slowly in the microwave in twenty-second bursts, stirring between
each burst. Don’t rush this stage, as it’s easy to burn the chocolate and ruin it.
Sprinkle a tiny pinch of ground coffee into the bottom of each coffee bean mould,
then carefully spoon the chocolate into the moulds, levelling the top with a knife.
Place the mould in the fridge until the chocolate’s set, then turn the beans out. Wash
and dry the bowl and mould carefully, and repeat the process with the milk and white
chocolates. Store in an airtight container in a cool, dark place until needed.

Easy Coffee Chocolate Fudge

This basic recipe is very simple. Customise it with chopped walnuts or dried fruit
pieces.

You’ll need:

450g good quality plain chocolate

1 400g tin of condensed milk

1 good tsp instant coffee granules

Break the chocolate into a microwave-proof bowl, and melt it in the microwave as in
the above recipe. Stir in the condensed milk and coffee, and beat the mixture until it’s
smooth. Allow to cool a little. Cover the base and sides of a 20cm square dish with
clingfilm, , and pour in the mixture, smoothing it with a the back of a spoon. When
the fudge is completely cool, turn it out, remove the clingfilm and cut the fudge into
small squares. Place each square into a paper petit four case.

Chocolate-Covered Coffee Beans

A homemade version of a sophisticated treat.

You’ll need:

Whole, roasted coffee beans
Good quality plain chocolate
Edible gold lustre (optional)

Start by melting the chocolate in the microwave as detailed above. Cover a chopping
board with clingfilm. Drop the beans into the chocolate, and turn them with a spoon
until they’ve got an even coating. Remove the beans with the aid of two teaspoons,
and drop them onto the chopping board. Place the board in the fridge to set. When
completely set, brush a little edible gold lustre onto each sweet.