Fair and Sweet

Fill a home­made box with hand­crafted Fair­trade choco­lates.

Good - - CONTENTS - Craft, recipes and styling Sarah Heeringa. Pho­tog­ra­phy Amanda Reel­ick

Make your own hand­made Fair­trade choco­lates

You can make these three de­li­cious choco­lates us­ing sim­ple kitchen tools. Ve­gan and gluten-free, they are per­fect for en­ter­tain­ing or to give as a spe­cial gift for a friend or loved one.

Start with a qual­ity plain Fair­trade dark choco­late that has a high level of co­coa solids (50% or more). I used a mix of var­i­ous Whit­taker’s dark choco­lates.

Cre­ate a sim­ple dou­ble boiler by plac­ing a stain­less-steel bowl over a medium-sized pot. Pour sev­eral cups of water into the pot, mak­ing sure the water does not touch the bot­tom of the bowl.

For an ex­tra fancy touch, dec­o­rate some us­ing ed­i­ble gold paint.

Hand­made box

Stiff white card Ruler, pen­cil and eraser Sharp scis­sors or stan­ley knife Dou­ble-sided tape Cut the card to shape, as pic­tured, us­ing sharp scis­sors or ruler and stan­ley knife. Score along all edges us­ing a ruler and the scis­sor ends. Fold scored edges. At­tach dou­ble-sided tape to the outer flaps of the box. Pinch cor­ners into place. Fold flaps in and press firmly into place.

Salty and Sweet Dark Choco­late Al­monds

100g Fair­trade dark choco­late (I used a mix of Whit­taker’s dark choco­lates)

2 cups whole al­monds, raw

and un­salted 1 tbsp coarse sea salt (I used

Mrs Rogers Coarse Sea Salt)

2 tbsp Fair­trade mus­co­v­ado sugar (I used Trade Aid sugar) Pre­heat the oven to 150°C. Break the choco­late into pieces into the metal bowl and slowly melt us­ing the dou­ble boiler (in­struc­tions pre­vi­ous page). Mean­while, spread the nuts out on a bak­ing tray and lightly roast for ap­prox­i­mately 10 min­utes. Check the nuts of­ten to make sure they are not over­cook­ing. Put the salt and sugar in a mor­tar and pes­tle. Com­bine the mix­ture to­gether, half break­ing up the salt gran­ules, but not grind­ing them smooth. Line a large bak­ing tray with bak­ing pa­per and sprin­kle with half of the salt and sugar mix. Set aside. Once the choco­late is melted, whisk it smooth us­ing a metal whisk. Stir the al­monds into the choco­late, mak­ing sure to coat each one. Us­ing a spat­ula, tip the en­tire choco­late mix on to the pre­pared bak­ing tray, spread­ing the nuts evenly across the salt and sugar mix. Sprin­kle the re­main­ing salt and sugar mix on top. Place the tray in the fridge or freezer to set. Once the choco­late is set gen­tly break the nut mix into small chunks. Serve as is or put into clean and dry up­cy­cled glass jars as gifts. Store your choco­late al­monds in the re­frig­er­a­tor for sev­eral weeks.

Coin­treau Beet­root Truf­fles

125g Fair­trade dark choco­late

5 tbsp of co­conut cream (use the thick white solids not the milk)

1 tsp co­conut oil

2 tbsp maple syrup

8 tsp Coin­treau (or other

or­ange-flavoured liqueur) beet­root pow­der for dust­ing (I used Chan­tal Or­ganic Beet­root Pow­der)

Break the choco­late into pieces into the metal bowl with the co­conut cream and slowly melt us­ing the dou­ble boiler. Bring the water to a gen­tle sim­mer and con­tinue to sim­mer gen­tly, with­out stir­ring, un­til all the choco­late has melted.

Once the choco­late has com­pletely melted, take the bowl off the heat and use the metal whisk to com­bine. Con­tinue to whisk as you one by one mix in the co­conut oil, maple syrup and Coin­treau. Cover the bowl and leave it in the fridge for a few hours (or overnight) un­til it has be­come firm.

With clean, damp hands and a rounded tea­spoon, scoop out the thick­ened mix­ture and gen­tly shape into small balls. Sprin­kle some beet­root pow­der in a bowl and roll the balls to cover. Store cov­ered in the fridge or freezer.

Salted Caramel Wal­nut Balls

11/2 cups dried dates, pit­ted

1/2 cup boil­ing water

1 tsp soft brown sugar

¼ tsp salt

2 tbsp flax seed, ground (lin­seed and flax seed are dif­fer­ent names for the

same seed. I used Ceres Or­gan­ics ground lin­seed)

200g wal­nuts

200g Fair­trade dark choco­late

1 tbsp co­conut oil

Chop the dates in half and com­bine in a bowl with the water and sugar. Leave for sev­eral hours (ide­ally overnight) for the dates to soften. Tip: To skip this step use med­jool dates, which are soft and sweet and can be sim­ply pit­ted and used as is.

Put the dates mix­ture and salt in a food pro­ces­sor and blend un­til they form a smooth mix­ture. Use a spat­ula to scrape down the sides as needed. Add the ground flax seed and com­bine.

Once the date mix is smooth, add the wal­nuts and pulse to chop the wal­nuts into small pieces while re­tain­ing some nutty chunk­i­ness. By now the mix should be a thick, rough paste.

Line a large bak­ing tray with bak­ing pa­per. Us­ing a ta­ble­spoon and with clean, damp hands, scoop out small balls and roll them into wal­nut-sized balls. Place on the pre­pared bak­ing tray and freeze for 30 min­utes, or overnight, to set.

Break the choco­late into pieces into the metal bowl with the co­conut oil and slowly melt us­ing the dou­ble boiler.

Re­move the bowl from the dou­ble boiler and one by one, drop the frozen balls into the warm choco­late mix. Use a fork to gen­tly turn each ball so it is fully cov­ered with choco­late. Use the fork to lift each ball from the bowl of melted choco­late. Hold the fork above the bowl and with a knife, scrape any ex­cess choco­late drib­bling through the bot­tom of the fork be­fore care­fully trans­fer­ring the ball to the bak­ing tray. Once all balls are cov­ered with the choco­late mix, re­turn the tray to the freezer to set.

Once set, you can stack the balls in a seal­able con­tainer with lay­ers sep­a­rated by bak­ing pa­per, and store for sev­eral weeks in the fridge. Serve straight from the freezer or fridge. For softer truf­fles, al­low them to first come to room tem­per­a­ture.

Ex­tra touch Dec­o­rate some of your truf­fles us­ing ed­i­ble gold paint.

Coin­treau Beet­root Truf­fles

Salted Caramel Wal­nut Balls

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