These chocolate Brazils may not be quite as healthy as the sugar-free We Should Cocoa challenge I have set for January, but they were jolly delicious and contained only a small amount of sugar. Brazil nuts are high in selenium, a trace element we are short of in British soils. This is a shame as it is reputed to be mood enhancing, immune system boosting and has anti-cancer properties. It’s also good for the skin and circulatory systems. The chocolate coating was a dark 72%, so also quite healthy really.
There was plenty of chocolate left over from making the rosemary chocolate truffles last month, so I thought I’d try experimenting with my own version of chocolate Brazils. I envisaged a Brazil nut coated in crunchy praline then enrobed in dark chocolate – now to see if I could make it happen.
This is what I did:
- Poured 150g caster sugar into a large pan and placed over a low heat.
- When the sugar had liquified and turned a light caramel colour, added 200g of Brazil nuts and stirred to coat.
- Poured onto a wooden board, separating out the Brazils so they didn’t stick together and left to set.
- Dipped each one into melted dark chocolate (G&B Cook’s 72%) and left to set.
Well, We Should Cocoa had a wonderful Christmas induced cinnamon blow-out for December and I’m desperate to have a go at making all of the fabulous entries received. Like most of my resolutions, I expect I won’t achieve it, but the thought is a happy one. Still, the theory is that we should all be over-indulged enough by now and wanting to take a healthier path. I certainly feel that I might have had just a bit, er, too much sugar.
So the challenge this month is not an easy one, but hopefully it is interesting. The remit is to come up with something that contains chocolate but is sugar-free and that includes the chocolate too. By sugar-free, I actually mean the standard sugar that we all love so much, cane sugar and beet sugar. Any other type of sugar such as fructose or honey is fine. You have maple syrup, malt, agave, date syrup and many more I won’t have thought of. You could, of course, go savoury. For chocolate, you could use cocoa powder, cocoa nibs, 100% unsweetened chocolate or diabetic chocolate. For some inspiration, or maybe not, take a look at the raw chocolates I made a couple of years ago.