Have you ever looked at the ingredients on the label on the back of your favorite chocolate? Do you really want to know? Personally, I preferably wouldn’t! The more that we delve into all of the additives and hidden extras that are in our food, the more paranoid we become. Public awareness about E numbers has some manufacturers now not using them and listing the name of the ingredient instead. My son came home with a tub of premium ice-cream, and he was so excited that “there are no numbers in it, Mum!” but the list of ingredients: Cream, Skim Milk, Liquid Sugar, Water, Cherries, Sugar, Egg Yolks, Coconut Oil, Cocoa (Processed With Alkali), Cocoa, Color, Guar Gum, Natural Flavor, Lemon Juice Concentrate, Butteroil, Carrageenan, Soy Lecithin.
This same list could also equate to: Cream, Skim Milk, Sugar, Water, Cherries, Sugar, Egg Yolks, Coconut Oil, Cocoa, E412, E407, E322, E129, E160a, E123, E1402, Lemon Juice Concentrate, Butteroil.
Not all E numbers are bad for you or unnatural, but most are not whole. I like to think that what I eat is real and whole and not been preserved for a commercial benefit, ie. to make something cheaper, last longer, taste unnaturally better. For instance, bread is meant to go stale!! E260 Acidity regulator is Acetic acid – simple vinegar – but sounds much more sinister labeled as acidity regulator, than vinegar.
Anyway, back to chocolate… our family favorite has Full cream Milk, Sugar, Cocoa Butter, Wheat Glucose Syrup, Cocoa Mass, Milk Solids, Golden Syrup, Vegetable Fat, Emulsifiers (Soya Lecithin, 476), Salt, Food Acid (331), Flavours. Hmmm…..
I know some one who cannot have wheat, dairy, soy or colours (believe it or not, some chocolate contains artificial colour: E102, E110, E129, E133, E150). She also is trying to stay away from sugar and so you may think, “She shouldn’t be eating chocolate!!” Fair enough. But this got me thinking… and experimenting and I came up with a whole, natural, solution without soy, dairy and minimal sugar AND is paleo friendly.
Like Paleo bread, Paleo chocolate does not compare with the real thing, but if you are dietarily restricted, sometimes close enough is good enough!Chocolate with Mixed Nuts & Coconut 20g rapadura 40g natvia powder or equivalent 50g coconut milk powder* (Optional) 1 big pinch salt 160g raw cacao butter, chopped 90g coconut oil or butter 40g cacao or cocoa Mill sugar & sweetener (and coconut powder if using) on speed 9 for 10 seconds, set aside. Melt cacao butter & coconut oil at 50°C for 10 minutes on SP 1 or until melted Add sugars & cocoa to bowl and continue cooking at 37°C on SP 1, 15 minutes. Add any flavourings you want and continue to stir on 37°C on SP 1, until smooth. Pour into a shallow dish lined with baking paper and place in the fridge to set. I poured my chocolate over a handful of roasted walnuts & pecans and sprinkled toasted coconut on the top. This will need to be kept in the fridge. * Coconut milk powder is NOT coconut flour and can be found in the Asian section of the supermarket. I like to add it to give a “milk” chocolate flavour as sometimes pure cacao chocolate can be a bit bitter. * Flavourings you could use are coffee, chilli, vanilla, cinnamon, mint or orange rind.