Post #1983452

2026-05-04 14:02 UTC

Happy Monday! (Food/chocolate question) Calling sweet cooks! With the current astronomical rise in the price of dark chocolate and as we&#39;re keenly feeling the lack of it in our coffee time and dessert treat department, I have had to come up with an alternative solution. These little superfood bites (whole food, vegan) are the answer as they are quick to make and delicious. (Recipe from the How Not to Die cookbook, I&#39;ll post if anyone&#39;s interested). I rolled these in desiccated coconut (not in the recipe) but thought they might be nice with one side rolled in melted chocolate. I have quite a bit of unsweetened baking chocolate (100% cacao). Does anyone have any tips? I&#39;ve never worked with cooking chocolate and came across the word &quot;tempered&quot; which makes me think it&#39;s not just a case of putting it in a double boiler and dipping when melted. Or maybe it is? Edit: maybe they&#39;re okay as they are with no chocolate. Just had one. Mmmm #EllieKPosts #chocolate #wholeFoodPlants #veganFood #fediHelp #cookingHelp

Replies (5)

@oscarfalcon@mastodon.social 2026-05-04 14:34

@elliek@zeroes.ca They look tasty. Half coated in chocolate sounds even better. Dipping things in chocolate is always tricky IF you don't have the skill for perfect tempering (I struggle every time so I almost always skip tempering for softer requirements). Would love it if you shared the recipe for these...

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@Irisfreundin@troet.cafe 2026-05-04 14:35

@elliek@zeroes.ca Formerly we used to cook our cocoa beverage and used to bake only with de-oiled cocoa powder. I have it stll here, but can`t use it any more. One of my family members is allergic of brown cacao (gets an attack of migraine from eating chocolate). If it is really needed in a recipe, I replace it with carob powder what works really good. I do not know if unsweeted baking chocolade is the same, but you can't melt it.

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@Lstn2urmama4@zeroes.ca 2026-05-04 15:05

@elliek@zeroes.ca 😋😋😋

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@michaelc@scholar.social 2026-05-04 15:22

@elliek@zeroes.ca "tempered" is fussy but not impossible. Basically, you melt most of your chocolate for dipping (if you just dip now it'll cool and be soft and might 'bloom' or have dusty colors). A smaller amount of chocolate keep solid and grate into a powder. Mix that in with the melted stuff and let the residual heat melt it. This will help the right kind of crystal form for a shiny, crisp texture. I bet America's Test Kitchen has a video about it. (Admission: I usually skip tempering)

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@kasmir@mstdn.ca 2026-05-04 21:15

@elliek@zeroes.ca Yeah I've been tempering chocolate for making filled chocolates as holiday gifts the last few years and it's not too terrible, but for this purpose it's very much not needed. The not melting on fingers and snap you get with tempering is nice, but it's still going to be delicious without. Those look awesome even without the dip!

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