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Re: Re: Valentines Ideas

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I made up this fantastic frosting with cocoa butter tonight.

Basically I made hollandaise sauce but used cocoa butter

instead of real butter and added honey to taste, vanilla,

to the egg yolks when they were being beaten. (Make sure

you beat these for a long time until they expand a lot and

turn lighter yellow.)

Then, after the sauce thickened enough on top of the double boiler,

I plunged the pot with the sauce in a pot of ice water, to cool it down.

As it cools it thickens and becomes less viscous.

When it thickens enough, spread it on the cake.

And put in the fridge to harden more.

It hardens up really well, while still being soft, if you

actually can resist it eating it long enough to let it

get that way - which may be the hardest thing about the recipe.

<g>

Mara

> There was a discussion a few months back about it saying it was. And since

Carol is passing on the recipe, I'd say it's a safe bet :) The link she sent is

the site where you can get pure, legal cocoa butter. Here is the link directly

to the cocoa butter:

>

> http://shop.chocolatealchemy.com/collections/raw-ingredients

>

> Someone on pecanbread also successfully made hard chocolate. She wasn't sure

of proportions, but what she did was melt some Cocoa Butter, then put in a food

processor with honey and vanilla and some

> ice cubes. As it cooled, it hardened.

> All this talk of chocolate is making me want to order some right now!!!!

> -Joanna

>

>

>

>>>

>>> Well, I see from your sig you are fighting candida (aren't we all!), so this

>>> is for the future when you can have honey again.

>>>

>>> In a small saucepan, over low heat, melt together equal parts butter, honey

>>> and cocoa butter (www.ChocolateAlchemy.com)

>>>

>>> Place in fridge to cool. Eat as is, or use as icing on a cake (or date

>>> loaf!). And/or add chopped nuts to the mixture or freeze mixture in candy

>>> cups, etc.Oh, vanilla extract is good in it too. And I think it would be

>>> just as delicious if made with coconut oil instead of butter. It sets up

>>> slightly when cool.

>>>

>>> I threw this together one night awhile back and I had to refrain from eating

>>> it all - I kept sneaking back to the fridge for 'a nip'.

>>>

>>> For this year perhaps make meringues and use much less honey (I do). I like

>>> peppermint extract instead of the vanilla in the recipe.

>>>

>>>

>>> http://www.scdrecipe.com/recipes-cookie/cecilias-crunchy-meringues/?tid=1 & oi

>>> d=100 & sid=ff5a32529137a0ce614e6a37307423c5

>>>

>>> Carol

>>>

>>> CD 22 yrs SCD 5 yrs

>>>

>>> From: BTVC-SCD [mailto:BTVC-SCD ] On Behalf

>>> Of jlynnmoos

>>>

>>> Hello to all! Valentines will be my first holiday on SCD and the chocolate

>>> temptations are everywhere! So, I was trying to think of something that is

>>> SCD compliant, but special to make for Valentines Day. Does anyone have any

>>> ideas for me?

>>>

>>> -IBS & Yeast/Candida

>>> SCD Wk. 2

>>>

>>

>

>

>

>

> ------------------------------------

>

>

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At 06:32 PM 2/9/2010, you wrote:

Sounds good! But can anyone

verify that cocoa butter is legal?

Cocoa Butter was never specifically authorized by Elaine.

However,

Milk is illegal, but milk fat (butter) is legal.

Corn is illegal, but corn oil is legal.

Cocoa beans and chocolate are not legal, but cocoa butter, the fat from

the cocoa bean MAY be legal.

This topic has come up several times on BTVC-SCD. My stance is the

above. I personally feel that IF one elects to try this, it should be a

very advanced food.

I can state that I have tried it, and have not reacted to it.

I did react -- violently -- to all of my experiments with cocoa powder

when I was assuming that the problem was the sugar in the chocolate, and

not the constituents of the cocoa bean itself. Elaine was

emphatically right about the cocoa bean proper. But no-one ever thought

to ask her about cocoa butter.

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

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