If you’ve ever read my blog – which you’re doing right now so that’s every one of you – you well know that I’ve got a wee bit of a sweet tooth… That’s why I was beyond stoked when Kelly Brozyna’s new book arrived at my doorstep. Even better, WE JUST BECAME NEIGHBORS. The name? The Paleo Chocolate Lovers’ Cookbook. Oooooh yes!! I am both paleo and a chocolate lover, so this book could’ve been called “The Cookbook for George” ;)
As I looked through the 200+ pages of the book, I was floored immediately by the fabulous photography – and the fact that my stomach started growling almost instantly! The cover photo of the chocolate crepe cake alone turns my mouth into Niagra Falls. If you’ve checked out Kelly’s blog, The Spunky Coconut, or her 3 previous books, you probably already know of her crazy talent for photography. If you haven’t, stop reading and go bookmark the site right now.
What really makes the book are the recipes – Kelly has everything in here from cookies and cakes, to ice cream and brownies. Now, this book is more than just desserts…she’s also got savory recipes that incorporate chocolate in ways you never thought of before. She’s got you covered from breakfast (Hazelnut Pancakes), lunch (Chicken in Mole Sauce), dinner (Cocoa & Spiced-Rubbed Ribs) and of course, DESSERT.
What separates this book from other chocolate books out there, is the dedication to showing the history of the cacao plant. The first part of the book is a little history lesson, explaining all things cacao – from cultivation and farming to production and health benefits as well as tips and tricks when working with chocolate. I know I learned a few things and I’m sure you will too. All while making and enjoying some pretty sweet treats! Pun intended :)
Ingredients
Method
- In a heavy-bottomed pot, add the coconut milk, coconut sugar and salt
- Whisk to combine the ingredients, and turn on the heat. Bring to boil for 15 minutes watching carefully so mixture doesn't boil over
- Reduce heat to low, and simmer for 5 minutes, making sure it doesn't burn.
- Wear gloves to pour the caramel into a small bowl, and stir periodically as it cools to room temperature.
- If the caramel isn't thick when it reaches room temperature, pour it back into the pot and let it simmer over the lowest heat possible for another 3-5 minutes.
- Wear gloves to pour caramel back into the small bowl, stirring occasionally until it reaches room temperature. Store covered at room temperature.
- Make Salted Caramel recipe above and let it cool to almost room temperature
- Line an 8" x 8" dish with a piece of unbleached parchment paper big enough to cover the bottom and go up the sides. Pinch the corners to help it stay in place and set aside
- Over a double boiler, melt the chocolate and pour it into the prepared dish
- Allow the chocolate to cool to room temperature on the counter then place it in the freezer until hard
- Drizzle the caramel over the chocolate and sprinkle the top with crumbled crisp bacon
- Freeze the candy until it is hard enough to break into bark. You can then store in the refrigerator or freezer.
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Sirloin Salad with Balsamic Vinaigrette
