What’s for dessert ?: Gluten Free: Rawr chocolates and brownies
I was delighted with the shipment of Rawr chocolates I got to try. Due to gluten intolerance, I need to watch out for hidden gluten and avoid foods that may contain traces of gluten. Chocolate is one such food. But with Rawr chocolates I’m sure. They are 100% organic, gluten free and suitable for vegans, do not contain dyes and artificial additives. The colorful wrappers are made from recycled paper. You can buy Rawr chocolate at online store.
Dark chocolate with 80% cocoa is my favorite among the tested chocolates. In addition to cocoa mass and cocoa butter, it also contains coconut sugar, lucuma and vanilla. Chocolates with a high percentage of cocoa are usually bitter, which is not the case with this chocolate. Natural sweeteners are perfectly balanced and I am sure that those who avoid chocolates with a high percentage of cocoa because of their bitterness will like this chocolate. It is perfect for making praline.
Orange-flavored chocolate brings a proven combination of flavors that complement each other perfectly. Chocolate is made from a minimum of 68% cocoa, and also contains carob, coconut sugar, lucuma, orange oil and vanilla. Melted will serve great as a topping for pancakes.
The refreshing taste of menthol in chocolate with a minimum of 68% cocoa will appeal to anyone who loves the combination of chocolate and menthol, and it encouraged me to make brownies.
- 280 g chocolate (I combined dark chocolate and menthol-flavored chocolate)
- 60 g butter
- 150 g of coconut (or plain) sugar
- 3 eggs
- 2 tablespoons vanilla extract
- 20 g cocoa
- a pinch of salt
Chop the chocolate into pieces and melt on a steamer. Add the diced butter and stir until the butter is melted. Mix the eggs with the sugar until you get a homogeneous mixture. Add cocoa and salt and mix briefly. Finally add the melted chocolate with the butter and mix until the mixture is combined. Pour the mixture into a square mold measuring 20 x 20 cm lined with baking paper. Bake for 20-25 minutes in an oven preheated to 175 ° C, just enough to compress the middle. Allow the cake to cool completely before cutting.