Your brain and mouth shall be so in harmony with chocolate that you’ll be licking through the cocoa’s melted bliss for hours. Then you’ll realize you never want to escape, and sink in, and be ours forever.
Chocolate drives me insane.
Okay, so ghee chocolate. I was going to make a too easy coconut oil chocolate recipe. I just mix a 1:1 ratio of coconut oil and cocoa powder together and it is all my body wants for hours. I feel so synchronized with it. My body understands chocolate. It has even mapped it in my brain with a permanent spot. Oh yes. Your body maps the nutrients you give it like connections to life. It’s like when you search for someone in a room and find them. Your brain just has these maps of resources. Where’s Waldo but for food.
My most potent brain map connections are to meat, oils, fats, and cocoa powder. To combine oil, or any fat, with cocoa, is just a mind symphony reaching through my brain. It connects. My taste explodes with the flavor it knows, and I’m in bliss.
Ghee chocolate was a spontaneous desire and it was so delicious and looked so beautiful I just had to share it with you. It has a more buttery taste than the coconut oil, but I really enjoy it. The taste is a bit more like browned crispy butter fondling chocolate. I love it. In fact, I’m about to go make some more. I might not even chill it.
Update:
I didn’t. It’s incredible both ways. Try it both soft and hard. This easy chocolate recipe can be made every day…or every hour.
What is Ghee?
Ghee is very similar to brown butter so if you’ve had brown butter you already know the flavor well. Brown butter is cooked a little longer and sometimes the whey is mixed into it/the leftover milk particles. Ghee is very ancient in terms of its creation point, far later than any American dish. Eating ghee is like eating history. In Hinduism cows are sacred and as a way to honor the gods Ghee would be presented to them as a sacred gift of sacred cows. There is even a hymn for ghee.
Ghee is now used in a new yet old yet possibly not the true old diet, paleo. Because the milk solids are separated ghee is lactose-free and way easier to digest than dairy. You can use it in your baked goods and even in your morning coffee for a caramelized butter flavor.
Ghee Chocolate Recipe Ingredients:
1:1 Ratio of Ghee andCocoa
Turn life to epic mode and make ghee yourself if you have some extra time.
I use this cocoa. To make your own go-to the cherry forest.
A pure chocolate recipe will taste bitter at first if you have never tried sugar-free chocolate. No worries, your mouth and taste buds will adjust through time. Have a bit of the 100% chocolate with no added sweetener and let it be bitter. Then, add in a bit of sweetener and decrease each day so you can get closer and closer to cocoa.
Mix together the ghee and cocoa powder and refrigerate to desired consistency. If you leave the chocolate in for about thirty minutes it will have a delicious texture between soft and hard.
Ghee chocolate can also be used as a glaze on a cake, cupcakes or even paired with ice cream. I love it straight from the bowl and this is my midnight snack. Actually, I go to sleep at 11 so more like 10 o’clock snack. This chocolate recipe is as good as a shot of Lagavulin, and I don’t type that lightly.
For other sweetener-free chocolate recipes check out my 100% chocolate avocado donuts and for an easy paleo and whole 30 treat check out these poached pears you can make in the instant pot!
Ghee Cholate
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Prep Time:Cooking Time:
Nutrition facts:9 calories9 fat
Rating: 4.8/5
( 4 voted )
Ingredients
3 Tablespoons of Ghee
3 Tablespoons of Cocoa Powder
Optional:
Sprinkle of Salt (start small and increase after tasting)
Sweetener- (maple syrup would keep the earthy flavor as well as coconut sugar or maple sugar)
Instructions
Use a spoon to combine the ghee and chocolate at a one to one ratio. Start off with a teaspoon of powder at a time and mix slowly so the powder doesn't poof all over you or your counter.
Yes—but expect your baked goods to be crispier. Ghee is made by using heat to remove milk solids and most of the water from butterfat. That process also removes whey and casein proteins and lactose, which encourage a soft texture.
Ghee is a rich source of vitamins, antioxidants, and healthy fats. While you should eat fat in moderation, studies show that eating fatty foods such as ghee can help the body absorb some essential vitamins and minerals. Cooking healthy foods and vegetables with ghee may help you absorb more nutrients.
Clarified butter also makes a mean hollandaise. Ghee is clarified butter cooked further to nutty golden perfection. It's basically an extreme version of clarified butter with a shelf life like uranium. This recipe first appeared on altonbrown.com.
Butter vs. Ghee. Ghee is stronger in color and flavor than regular clarified butter, and it also has a longer shelf life (it can last up to six months in the fridge or a year in the freezer) and a higher smoke point (nearly 375 degrees F), which makes it especially useful for sauteing and frying foods.
If you are someone with chronic indigestion and stomach issues like IBS-D etc do not have ghee. - Ghee is kapha increasing: Avoid ghee during fevers, especially the seasonal ones. - Pregnant women should take double the care when having ghee. If you are overweight/obese during pregnancy, reduce consumption of ghee.
As the milk solids have been removed, ghee doesn't go rancid as rapidly as ordinary butter does, so refrigeration is not so essential. However, it will extend its life, so it's worth keeping opened shop-bought ghee or homemade ghee in the fridge.
The simmering process gives ghee a distinct flavor and a high-smoke point which prevents oxidative damage during cooking, which means preventing inflammation in the body. Ghee is one of the original ancient health foods originating from the Indian science of Ayurveda.
Healthfulness. When wondering about ghee vs olive oil, we're going to guess that you're mostly concerned with the nutrient profile of each. And this is where we tell you, neither is better or worse for you! They're just different and both are great additions to a healthy diet.
If you take 1 tablespoon of clarified butter(ghee) it has 7.5-8.0 grams of saturated fats and around 32-33 mg of cholesterol. It is recommended by experts that if you have high cholesterol levels you should limit your daily ghee intake to less than 1-2 tsp each day.
The medium-chain triglycerides (MCTs) in ghee provide a quick source of energy for the body. Adding ghee to coffee can help boost energy levels and improve stamina.
Coconut oil has about 40 per cent more saturated fat than ghee (clarified butter), but it also has much more lauric acid – a saturated fat that may raise 'good' cholesterol. There is evidence that coconut oil has anti-inflammatory and anti-bacterial properties, but more research is needed for a clear winner.
clarified butter (= butter with the water and milk solids removed by heating) used in South Asian cooking: The grain is mixed with ghee (clarified butter).
Ghee on toast is one of the favorite toast toppings for keto dieters and some health freaks. Nothing beats slathering a dollop of rich-tasting ghee on toast, which is soft and spreadable at room temperature. Ghee is not only tasty, but it is also nutritious.
Moderation is key when it comes to consuming ghee for weight loss. Incorporate it in cooking instead of other oils or butter, but maintain portion control. Apply it to chapatis andadd it to your soups and dal. You can also add ghee to your khichdi and turmeric milk.
Heating of desi ghee at temperature of 250°C induces further changes in the molecular composition of ghee leading to the evolution of final products like ketones and aldehydes with rancid smell.
Ghee bakes will often crisp more than regular butter, since the missing water is a tenderizer, so while it works well in any recipe that calls for melted butter, like brownies or financiers, be careful when you have recipes calling for creamed butter.
Both ghee and clarified butter are used in cooking, as opposed to spread on toast or bread. You can use it in place of butter in recipes because it has a higher smoke point than oil – it will make things crisper and you won't get those burnt black spots you get from pan frying in butter.
Moderately saturated, long fatty acids are our first consideration in chocolate making, because this is the category of our primary fat, cocoa butter. As you can see from the diagram below, cocoa butter is a triglyceride, meaning it has three chains.
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