I’m in search of the perfect homemade dark chocolate, aren’t you? Did you know that dark chocolate contains prebiotics and antioxidants to keep your gut healthy? I’m talking about the super dark kind here. It must be made of 70% plus, raw cacao or cocoa and these balls have a bonus supply. Dark chocolate contains amazing vitamins and minerals, but its more recent ‘superfood’ status relates to our loving gut microbes. It seems they love chocolate too!
Why not add a little extra good bacteria? Together at last, cultured cream and dark chocolate are a sublime team. This is the first in a series of probiotic chocolate making experiments. Dairy free versions are coming too.
Also, chocolate is the perfect vehicle for probiotic delivery to your gut. Studies have shown that chocolate is 4 times more effective at carrying probiotics than yogurt. (But don't stop eating homemade yogurt) The study uses different strains of bacteria, however, I’m assuming the bacteria in homemade cultured cream survive the chocolate smothered digestive journey just as well.
The best thing about homemade chocolate is that you can stay in control of the sugar content. To ensure your gut microbes eat the cacao and don’t binge on sugar in your gut, sweeten your homemade chocolates with raw honey, stevia or rice malt syrup. Warning: Cultured chocolate truffle balls are to be enjoyed in moderation – if that is humanly possible.
1 cup of cocoa butter (130 grams)
1 cup raw cocoa
1/3 cup raw honey
3 teaspoons vanilla
1 cup of cultured cream
Additional cocoa for dusting
¼ cup of crushed hazelnuts (preferably activated)
¼ cup of desiccated coconut (dry roast in pan for extra flavor)
Crushed nut of your choice?
1. Melt the cocoa butter in a double boiler.
2. Remove from the heat and separate the saucepans.
3. Add the cocoa, honey and vanilla and mix well.
4. Set aside and allow the chocolate sauce to cool to below 38 degrees Celsius. (100 F) Note: If you add cultured cream while the chocolate is hot it will kill off the good live bacteria.
5. Add the cultured cream and mix until well combined and smooth. My cream had such a hard layer of butter on top that I required a stick blender to blend the two. Note: The chilled cream quickly begins to set the chocolate – so move fast.
6. Roll teaspoon sized clumps of chocolate into balls. (it’s messy work) Roll all the chocolate mixture before coating.
7. Place the desired coating in a small bowl and swirl the chocolate balls to coat.
Store refrigerated in an airtight container.