Category Archives: Chocolates

Vegan Chocolate Fudge

Chocolate Fudge can be a quick and easy dessert, when you know what to combine with the melted chocolate – and in what proportion. The main ingredient in a Chocolate Fudge being chocolate- one that accepts countless innovative combinations, makes the dessert a flexible delicacy. The ultimate success is visible only after the Fudge sets in the refrigerator, and one cuts it to cubes.

I can gladly say now, after a few years of attempting to make different combinations of Fudges, it has been one of my most satisfying cooking projects. Digestive cookie Fudge, Oreo Fudge, Coconut Fudge, Two-layered dark and white chocolate fudge, are a few that I have been trying out. I didn’t think I should be posting them, as many of my blogger friends are experts in the above mentioned varieties. I didn’t want to replicate those recipes, though my combinations would be a bit different. If I am satisfied that my Fudge is absolutely exclusive, I shall post them in future.

The latest Fudge, that I’ve been making, is this simple VEGAN FUDGE. It seems to be a hassle free recipe, quick to accomplish and above all, it is tasty too. Especially, when there are more desserts on the table with high sugar content, this dark chocolate fudge, which is a bit bitter, gives a balance to the over sweetened taste buds.

Now, straight to the recipe.

VEGAN CHOCOLATE FUDGE

Ingredients

  • combination of 70% and 85% Dark Chocolate – 200 gms each (I used Lindt)
  • almond flour – 2 cups – 1 cup equivalent to 50 gms; so, 100 gms of almond flour
  • almond and coconut milk blend – 2 cups – each cup was 130 ml; so, 260 ml of milk
  • almond flakes – approximately 3/4 to 1 cup
  • chopped pistachios – approximately 3/4 to 1 cup
  • unrefined cane sugar – 4 tbsp
  • additional pistachios or any other nuts of preference – for garnish

Method of Preparation

  1. Melt both chocolates (70% and 85% bars) in a double boiler

2. Mix two cups of almond flour to two cups of almond/coconut milk blend in a separate bowl

3. Place baking sheet inside a rectangular serving dish and grease it with very little extra virgin coconut oil. Keep this ready. Once the ingredients for Fudge are combined together, the mixture needs to be poured immediately into this sheeted serving dish

4. When the chocolate is melted smooth, remove the bowl of melted chocolate from the double boiler

5. Add unrefined sugar to the melted chocolate

6. Mix the almond flour-milk to the melted chocolate

7. The consistency of the liquid chocolate would be paste like now

8. Fold in, almond flakes and chopped pistachios

9. Without wasting much time, pour the mixture inside the already greased sheet and spread evenly

10. Place the dish in refrigerator.Let it set overnight or place in freezer for about three hours

11. Once completely set, cut into squares using a sharp knife.

12. Garnish with preferred nuts or anything of your choice.

13. Feel free to alter sugar – more or less

14. Also, one can try different chocolate combinations.

Are all my Ingredients VEGAN?

While I believed my recipe was 100% VEGAN, I thought it was my responsibility to check, whether each and every ingredient that went into making the Fudge, fell into the Vegan category.

  1. Lindt 70% and 85% dark chocolate

Are Lindt chocolate products suitable for vegans? 
Some of our products are made without any animal products, such as our Lindt EXCELLENCE range with 70%, 85%, 90% and 99% Cocoa dark chocolate bars. Please always refer to the packaging for a definitive ingredient listing. 

https://www.lindt.co.uk/help/lindt-frequently-asked-questions/

…As available in their website.

2. Alpro Coconut Almond Milk

BENEFITS

100% plant-based

Refreshing anytime & anywhere

A source of calcium and vitamins B2, B12, D and E.

Naturally low in fat

Free from colours and preservatives

https://www.alpro.com/aren/products/drinks/blends/coconut-almond

…As available in their website.

3. Almond Flour/Almond Flakes/ Pistachios – Nuts are Vegan

4. Unrefined Cane Sugar

Now, this is ambiguous. Not all unrefined sugars can be Vegan. So, check out.

The process used to filter cane sugar may use bone char. So, it is not that sugar itself has animal products in it, but that some sugar from sugar cane is not vegan because it uses bone char in its processing.

Just because sugar is brown does not mean it did not use bone char either. Brown sugar is produced by refining sugar and then adding molasses back into it, so unless it is labeled, it is unclear if the sugar is vegan or not. However, sugar that is brown because it is unrefined or raw is vegan, even if it is from sugar cane. There are a couple key words to look for if you want to know if sugar is vegan. BeetUnrefinedUSDA Organic and Raw are all phrases that let you know bone char was not used in your sugar.  The labels cane, brown, granulated, or just plain sugar don’t clarify, and so you can not know without contacting the company.

https://www.vivalavegan.net/articles/293-the-sour-side-of-sugar.html

Here, I have used unrefined cane sugar.

This is yet again an eye opener, on how today’s commercial market dictates our culinary routine.

Vegan or not, I found this combination of ingredients – very light and devoid of the usual milky/creamy texture; less sugary; less troublesome to make and yet tasty.

Nut Filled Chocolates – Home made

 

When I bought this beautiful silicon chocolate mould, my urge to make chocolates soared up..justified isn’t it? Though there is a plan to make chocolate from scratch at home, I chose to make the easier version – nut filled chocolates with available dark chocolate. If you are like me – who doesn’t want the chocolate manufacturers to decide the amount of sugar that you would like to have in your chocolate, then choose chocolates with 90% or 80% cocoa content and add your own bit of sugar to sweeten. Else, just choose your favourite chocolate bar.
  


  

So,first step – feel free to choose your favorite – milk chocolate, white chocolate, dark chocolate with 50-70% cocoa or the bitter lot – 80%-90% cocoa. I chose to combine 80% and 90% cocoa bars, as my family loves bitter chocolate. Any chocolate you use – follow these simple steps to get your own nutty chocolate. Also, choose your own filling – I filled them with almonds and walnuts. Raisins, dates, dried prunes, dried berries, hazelnuts, pecans, peanuts and many more can be suitable variants. For a beginner like me, I thought nuts or dried fruits might be the better fillings than making cream or caramel centres.
  

Nut filled Chocolates – Home made
  


  

Essentials

  1. chocolate mould
  2. two bowls for double-boiling chocolate bar – to melt chocolate on stove
  3. one microwavable bowl – to melt chocolate in microwave

  

Ingredients

  • Chocolate of your choice – milk, white or dark – approximately 200 gms
  • almonds (toasted) – 15 no.s
  • walnuts (toasted) – 15 no.s

  

Method of Preparation

a.  Toast the nuts in oven –

  1. Preheat oven at 175 degrees centigrade and place the tray with nuts and toast initially for 5 minutes.
  2. After 5 minutes, take out and give it a shuffle. This will enable even toasting of nuts on both sides.
  3. Toast again for another 5 minutes.. checking after every 2 minutes. If they are crisp enough before 5 minutes, remove them.

  
b.  Melt the chocolate


  

  1. If using stove, take a pan with half filled water and place another bowl over it. While boiling, water shouldn’t touch the upper bowl.
  2. Place broken pieces of chocolate on the upper bowl and let it melt in the steam of the water in the lower bowl.
  3. If using microwave, place chocolate pieces in a microwavable bowl, and microwave in medium high for 1 minute initially. Take the bowl out, stir and microwave again for 20 seconds.. Repeat the process until chocolate is completely melted.
  4. Be cautious, overdoing might harden the chocolate.

  

c. Filling the chocolate

1. Pour melted chocolate until half of the silicon mould.


  

2. Place nuts inside. Either place almonds alone or combine both.. choice is yours.


  

3. Pour more chocolate to close the mould.


 

  

4. Place in refrigerator for 10 minutes or until firm. If you let to cool by itself, it might take at least half an hour to solidify completely, or even more.


  

5. Remove from moulds once cooled and store in air tight containers in normal temperature or in refrigerator.