I made a couple more batches of chocolate sweetened with stevia. The fun part of making my own chocolate is making it whatever flavor that I want. Coconut (unsweetened/organic) is always a good choice. Several months ago, I dried some cherries with cinnamon sprinkled over them. I keep forgetting to use them in chocolate. Not today, I remembered and decided to mix it with coconut.
Cinnamon dried cherries and coconut
The batches of chocolate that I make are very small. Each batch of chocolate takes on a character of its own. I definitely am not a chocolatier! My chocolates are never as smooth and shiny when I am done with them. Maybe over time, I will reach that level. One of the reasons that I add coconut is that it covers up the occasional grit that might be left behind in the chocolate.
Here comes the chocolate!
You can tell that once I temper the chocolate it loses its shine. I temper it while I am mixing in the extra flavors. I actually made two small batches. One was simply almond chunks in the chocolate. Both batches I decided to sprinkle with sea salt. Sweet and salty always go so well together even when it isn't overly sweet. I wish that I had smell-o-vision. Several days this week, my kitchen has smelled so fabulous and I've wanted to share it with you.
I am an eclectic person. I’ve broken the mold for the stereotype of what an accountant is like (as an accountant with a very creative side). I LOVE to challenge what “always has been”. Let’s look at things and think about them. Is there a "better" out there that we have missed because “it’s always been this way”? “Live, Laugh and Love” is one of my mottos. There is so much beauty in life we just need to stop and appreciate it. “Dance like no one is watching!” because the music in your head doesn’t match what’s playing for anyone else. :^)