We Should Cocoa – the January Challenge
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.