Crna vegan cokolada (Black vegan chocolate)

Sastojci (za 100 g čokolade): 50 g kakao putera, 2–3 kašike kakaa u prahu, 2–3 kašike šećera u prahu (kokosov secer ili beli secer), ½ kašičice ekstrakta vanile (opciono), prstohvat soli, dodaci po želji: 20 g seckanih orašastih plodova (badema, lešnika, oraha), jestive perlice, prstohvat cimeta u prahu ili prstohvat muskat oraha u prahu (za praznični ton), suvo voće iseckano na male komadiće (npr. brusnice, kajsije, suve trešnje, suvi ananas, suvi mango)

Priprema:

1. Rastopi kakao puter na pari ili na niskoj temperaturi, mešajući stalno.

2. Dodaj kakao u prahu i šećer, mešaj dok se masa potpuno ne sjedini i postane glatka.

3. Dodaj ekstrakt vanile, so i po želji male količine cimeta ili muskatnog oraščića.

4. Umešaj orašaste plodove ili suvo voće, ili ih pospi po vrhu kada sipate čokoladu u kalupe.

5. Sipaj masu u silikonske kalupe ili pleh obložen papirom za pečenje.

6. Pre nego što se čokolada stvrdne, dodaj jestive perlice ili sitno seckane orahasate plodove na vrh.

7. Ohladi u frižideru 1–2 sata dok se čokolada potpuno ne stegne.

Saveti:

Za sjajniji preliv, možeš dodati 1 kašičicu neutralnog biljnog ulja (kokosovo ili suncokretovo).

Kombinuj dodatke po temi (božićne perlice za praznike, seckane orassste plodove i suvo voće za elegantan izgled).

Ova čokolada je odlična i za preliv bombona, i za pravljenje pralina.

Ne morate dodavati dodatke ako ne želite.

Ingredients (for 100 g of chocolate): 50 g of cocoa butter, 2–3 tablespoons of cocoa powder, 2–3 tablespoons of powdered sugar (coconut sugar or white sugar), ½ teaspoon of vanilla extract (optional), a pinch of salt, optional extras: 20 g of chopped nuts (almonds, hazelnuts, walnuts), edible beads, a pinch of cinnamon powder or a pinch of nutmeg powder (for festive tone), dried fruit cut into small pieces (e.g. cranberries, apricots, dried cherries, dried pineapple, dried mango).

Preparation:

1. Melt the cocoa butter over steam or at a low temperature, stirring constantly.

2. Add cocoa powder and sugar, mix until the mass is completely combined and becomes smooth.

3. Add vanilla extract, salt and, if desired, a small amount of cinnamon or nutmeg.

4. Stir in nuts or dried fruit, or sprinkle them on top when you pour the chocolate into the molds.

5. Pour the mixture into silicone molds or a tray lined with baking paper.

6. Before the chocolate hardens, add edible beads or finely chopped nuts on top.

7. Cool in the refrigerator for 1–2 hours until the chocolate is completely set.

Tips:

For a brighter topping, you can add 1 teaspoon of neutral vegetable oil (coconut or sunflower).

Combine extras by theme (Christmas beads for the holidays, chopped nuts and dried fruit for an elegant look).

This chocolate is excellent for topping candies and for making pralines.

You don't have to add extras if you don't want to.