Chocolate Topped Butter Mochi Bars

 Just a fair warning.  These are not low calorie, diet or fat-free munchies.  They are over the top with butter, evaporated milk, coconut cream, and sugar.  Then there is the chocolate on top.  Think Mochi on steroids.  Or, Indo-European take on dessert austerity.  Though I do really like plain mochi, and in various flavors (with exception noted below).  These are just another level up.  Anyway, as Ruhlman says, it isn't fat that makes you fat.  It's eating too much.

The exception.  I do not look on beans as a prospect for dessert.  Not when there are so many other tempting things out there, chocolate aside.  Strawberries, mangoes, pineapples, apples, oranges, etc. etc. etc. and nuts.  Just think of all the possibilities.  Beans and rice, pork and beans, beans in tortillas with cheese, or in Cassoulet, okay.  I'm fine with that.  Probably just upbringing.  But, still...

And, the only pounding we did was on those little blocks of chocolate before sprinkling it on top of the hot, almost finished mochi bars.  That was the easy way.  Probably next time I will melt the chocolate and pour on top when the baking is completely finished.  Just for aesthetic reasons.  It didn't alter the fabulous taste.

Banana Almond Chocolate Clusters

 These Chocolate Clusters are the easiest desserts you will ever make.  Aside from buying one already made, that is. I was encouraged by the very inspiring blogger, Clotilde at Chocolate and Zucchini to use up those bits of dried fruits and nuts I have cluttering up the shelves and refrigerator, as well as an exorbitant amount of dark chocolate, which really didn't need using up.  In fact, more had to be bought.   Spring cleaning comes at a price I guess.  But, so worth it.

All you need is a handful of dried fruit and one of nuts, some puffed grain, throw into the melted chocolate, and voila.  Well, you do stir things together and drop from a spoon into those cute little mini foil cups.  When doing next, and yes, I will, I'll be using a bittersweet chocolate, rather than the unsweetened dark, or else add a bit of sugar.  I really like dark, fairly unsweetened chocolate, but this was over the top just a wee bit.  The real test though, was the kids did eat them.  Usually they like things much sweeter.  Recipe after the jump...

Chocolate Date Truffles

Today, having just finished a new adaptation of my homemade chocolates, I thought they were worth posting an approximate recipe with photos. I didn't measure anything but the cacao nibs, though can guesstimate for you:

Chocolate Date Truffles

2 1/2 Cups roasted, husked cacao nibs - grind fine
1/2 Cup toasted almonds*, chopped roughly
1 Cup dates, seeded and chopped/mushed
1 Tablespoon lecithin
1/2 Cup honey

*We've been harvesting more macadamia nuts, so next time I'll use toasted mac nuts in these.


Notice the chaff flying here - I'm grinding the cacao nibs in my Sumeet Asia Kitchen Machine, which was kindly recommended by John Scharffen Berger of Scharffen Berger Chocolate Makers, whom I met at a Kona Chocolate Festival several years ago. Ahh what sweet memories that. I had the best ever mole there, inspired by a recipe of Frida Kahlo's .

This machine doesn't obtain that professional, super smooth, chocolate finish, but is fine enough for me and my truffles. Hey, we're not a commercial kitchen here. The chaff was flying about.


Now you mix in the ground cacao (cocoa at this point) with the date mixture, till well blended.


The final step, rolling them into nice little truffle balls and wrapping in cling film. Then refrigerate in a container. They will keep nicely.

The uplifting thought for the day: God didn't have to give us chocolate, along with everything else he provided, but he did. Thank you Lord!

Decadent Day

Don't expect any lofty thoughts here.

I have to confess, I had a totally unredeemable, practically sinful, frivolous day yesterday. A chocolates with spirits pairing class/occasion (a class implies learning something semi-useful). Beautiful, tasty chocolates made by local chocolatier, Melanie Boudar of Sweet Paradise. And, wine pairings, courtesy of Volcano Winery, after which we moved on to Ms. Boudar's B and B for other spirit pairings.

My friend, Linda, and I started off with a light lunch (we split an order) of Cajun Mahimahi, which was excellent, at the Volcano Golf Club Restaurant. Then, met up with our group at Volcano Winery for the fun taste testing of wines and chocolates - it is important to know which go best with which. Oh yeah.

These are Oriental inspired confections with sesame seeds on top, a ginger infusion and hints of chili pepper.

Ok. Enough already. I think you get the picture(s).
One uplifting, thing - God has given us an amazing array of flavors that we can enjoy, combine and experiment with. Thank you Lord!