Wednesday, February 12, 2014
Happy Valentine's Day! Well, okay then. December and January happened. I have to say, I got a little buried this Winter basically cooking recipes off my site and really keeping everything simple. A lot of roasting with just salt and pepper and browning in lard, then roasting off at 300 for about 1.5 hours for a 2lb. roast. Same with vegetables--roasted all of them. Salads had a lot of pomegranate seeds and pears in them for the first half of winter, then we moved into pommelos and apples for January. Navel oranges are really hitting their stride right now too.
As for the little treat pictured above. My good friend Anthony and his partner is crime, Mike, have come up with an outstanding product. And I just adulterated it by dipping it in chocolate. Think Mammoth Roca (I used the almond flavor). Use a good quality chocolate--mine was 70% with no dairy or soy lecithin.
Read all about Mammoth Bars here: www.mammothbars.com. Like them on Facebook, rave to your friends. These guys have put a lot of care and thought into what they are making. My favorite thing about them is they use organic sprouted nuts. And you should all know how I feel about sprouted nuts.
Chocolate Dipped Mammoth Bites:
6- 12 oz. melting chocolate--you need something with pure cocoa butter in it.
Mammoth bars or minis
cookie cutters (optional)
Temper the chocolate
cut your bars into desired shape (you can use coconut oil to help with the release of the cut out--mine got a little stuck in the cookie cutter)
dip the bars in the chocolate covering completely
rest on a wax paper lined cookie sheet and refrigerate until hardened (about 20 min.)
transfer to a sealed container in a cool dry spot