Today the federal government was closed. So we both stayed home! Trev was working from home, and I was … not working from home. I was making chocolate and whole wheat english muffins. I also made us huge vegetable omelets for breakfast and ate a lot of soup. Life is good.
When I was in high school, my breakfast was one of my mom’s granola bars in the car on the way to early morning marching band practice. Now, breakfast is my favorite meal. I don’t eat as late as I used to, so I always wake up starving. Since we learned in journalism school that photos work better than words when trying to tell a story, here is the story.
Usually, my breakfasts look like this:
They can sometimes look like this on semi-important days (like a snow day).
And sometimes, when we’re just being ridiculous, weekend breakfasts can look like this:
I know, I know. It’s very decadent (some might say slightly obscene). But such are the eating habits of two young professionals who love food.
I first started making chocolate months ago, and I’ve found lots of great recipes on the Internet such as this one, this one, this one and this one. From these lovely blogs, I’ve created a simpler version combining all the good stuff. To make chocolate, you really only need three things: Equal parts cocoa butter, cocoa powder, and a tiny bit of sweetener like honey, maple syrup or sugar.
I’ve used five ingredients here.
So sue me.
Here is my recipe in pictures for all you visual people our there!
I’ve learned through trial, error and a follow up Google search that water causes the cocoa butter to seize up. This is not pleasant and does not make good chocolate.
To pacify my “champagne taste on a beer budget,” I like to splurge on four things at an organic grocery store. They are cacao powder (less treated to preserve the natural antioxidants and vitamins in cacao – it tastes so much better and more exotic), raw local honey (much sweeter than the regular), coconut oil and apple cider vinegar.
Freeze, and enjoy!