FAIRTRADE FORTNIGHT 2014: HOMEMADE CHOCOLATE

It’s currently Fairtrade Fortnight in Australia and New Zealand!

As part of Fairtrade Fortnight, the Fairtrade Association of Australia and New Zealand are supporting Esther Mintah Ephraim in a tour to share her experiences as a cocoa farmer and the benefits of being part of Fairtrade. So to celebrate, I’m sharing some recipes featuring Fairtrade cocoa!

Last week I was living below the line, so chocolate was out of the question. But I’m making up for it by sharing a couple of options for making interesting Fairtrade chocolate flavours at home!

There are heaps of Fairtrade chocolate options online. Case in point. However, sometimes I get to the shops (and need chocolate NOW… or that week, at least) and there are only two options available: milk and dark. In those situations it can be tempting to choose a non-fair option (chilli chocolate, and the like, right?). But there are actually two super easy ways to create Fairtrade chocolate at home. And one (from my friend Claire at Such is Wellness) is actually not too bad for you!


OPTION 1 – Halfway homemade chocolate

INGREDIENTS
Whichever store-bought plain Fairtrade chocolate tickles your fancy (70% dark, 80% dark, milk…)
Whichever add-ins tickle your fancy. I like these combos:

  • Almonds (chopped) and cranberries in dark chocolate
  • Coffee (instant) in dark chocolate
  • Orange zest in dark chocolate
  • Coconut flakes in milk chocolate
  • Sea salt on any type of chocolate

The possibilities really are endless. :-)

METHOD
1. Boil a pot of water.
2. Line a shallow, square baking dish with cling wrap.
3. Place a heat-proof bowl on top of the pot of boiling water. Place the chocolate in the bowl.
4. Slowly stir the chocolate until it melts.
5. Once the chocolate is melted, take the bowl off the stove and add the add-ins to the bowl straight away.
6. Add however much of the add-ins you like, it’s up to you – you’re creating the flavour! Just ensure there is still enough chocolate between to hold  it all together when the chocolate hardens again. The add-ons should be coated in chocolate.
7. Pour the mix into the baking dish on top of the cling wrap.
8. With a spoon or spatula, smooth the mix up to the edges (so it hardens in a square shape). Ensure the thickness is even.
9. Pop in the fridge for at least an hour. If you haven’t filled the whole baking dish and the mixture is runny, you might have to prop up one side a little bit so the chocolate doesn’t lose it’s shape as it hardens.
10. Enjoy!

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OPTION 2 – Healthy homemade chocolate

This recipe is based on one from my talented friend Claire. She shares amazing nutritious recipes at her blog, Such is Wellness and on her Instagram – check them out! And if you’re in the Perth area, Claire had recently opened a Crossfit Gym and offers training and food coaching.

INGREDIENTS
In equal amounts:
Fair Trade coconut oil
Fair Trade cocoa powder (unsweetened, if possible. Otherwise, reduce the amount of honey)
Plus Fairtrade honey to taste
Plus whichever add-ins you like

METHOD
1. Boil a pot of water.
2. Line a shallow, square baking dish with cling wrap.
3. Place a heat-proof bowl on top of the pot of boiling water. Place the coconut oil and honey in the bowl.
4. Slowly stir the coconut oil until it melts.
5. As the coconut oil is melting, slowly add the cocoa powder, continuously mixing.
6. You should end up with smooth, liquid chocolate with no bumps. When you reach this point, take the bowl off the heat and add any add-ins to the bowl, straight away.
7. If you’re adding add-ins, use however much you like! Just ensure there is still enough chocolate between to hold  it all together when the chocolate hardens again. The add-ons should be coated in chocolate.
8. Pour the mix into the baking dish on top of the cling wrap.
9. With a spoon or spatula, smooth the mix up to the edges (so it hardens in a square shape). Ensure the thickness is even.
10. Pop in the fridge for at least an hour. If you haven’t filled the whole baking dish and the mixture is runny, you might have to prop up one side a little bit so the chocolate doesn’t lose it’s shape as it hardens.
11. Enjoy!

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Tom is a fan.

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I hope you enjoy these recipes using Fairtrade cocoa, and that they help you create amazing, Fairtrade chocolate flavours when the store-bought options just don’t cut it.

Yours Fairly,

Ashlee

 

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