Sweet meat treat - Bacon dipped in chocolate

Bacon dipped in dark chocolate

Okay, I know this one seems the slightest be peculiar.  However these treats do actually taste really good and are ideal as an alternative dessert or unique party snack.  If you choose your chocolate and bacon wisely it is even allergen free.  It is also a really simple to make - the most complex part is trying not to burn the chocolate while melting it as it goes very bitter.  You also only need to two ingredients Chocolate of your choice and bacon.

My one suggestion would be to choose a sweeter chocolate for this recipe as bitter chocolate overrides the bacon flavor.

Directions

Crisp up small pieces if bacon in a frying pan.  Boil water in a saucepan.  After the water has boiled take it off the heat and place to a side.  While the water is still hot break chocolate into small chunks and place in a small bowl or mug.  Sit the utensil containing the chocolate in the water, being careful not get the water in the chocolate in the process.  Stir the chocolate as it melts.  When melted simply dip the bacon pieces in the chocolate and put aside to cool.

This treat is enjoyable when hot or cold.

Chocolate covered ginger; dairy free

This is a very simple treat to make.  However it is also very messy.  There a certain itens that are desirable to have in your cupboard - a pan and a glass bowl that is large enough to sit in the pan without falling in.

Ingrediants:

Block of vegan chocolate
200gs of crystallised ginger
50gs of margarine

Directions:

Half fill the pan with water.  Place this on the stove and place the glass bowl in the pan.  Break the chocolate block into chunks and place in the bowl to melt.  As the chocolate melts stir in the margarine - this will ensure that as it begins to set it is easy to break up.  Line a large Tupperware container with greased baking paper.  Fill this with the crystallised ginger pieces,. spread, spreading them pieces as evenly as possible along the bottom. When the chocolate in the pan has completely melted, pour it, while still hot, onto the crystallised pieces and stir it through before the chocolate begins to set.  Cover the Tupperware container and place in the fridge so that it can set.  When you remove the Tupperware container from the fridge you will need to remove the chocolate ginger from the Tupperware by pulling out the baking paper.  The ginger can now be broken up into pieces.

Ginger covered Hot chocolate; dairy free

I can up with this recipe because it is really hard to find decent tasting chocolate covered ginger in local shops, even hard to find stuff that's not made it milk chocolate.  This recipe is a little less messy then actually making ginger chocolate at home.

Ingredients:

Milk (soy, hazelnut, oat or rice) 3/4 cups
Vegan chocolate block 50g
Sugar to taste
1/2 teaspoon diced ginger

Directions

Gently heat your choice of milk over the stove top, stirring in the diced ginger.  It is important to never let it boil! Soy/rice milks tend to curdle when they boil.  Melt in the chocolate; stirring until it mixes with the milk completely. Pour into a cup, over a strainer if you dislike ginger lumps, and stir in sugar to your liking.

Servers 1.  For larger servings multiple the amounts by desired number of servings. :)

Spiced Hot chocolate; dairy free

This is a perfect complement for any sweet dessert. Like any version of hot chocolate it is perfect on it's own.

Ingredients:

Milk (soy, hazelnut, oat or rice) 3/4 cups
Vegan chocolate block 50g
Sugar to taste
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Directions


Gently heat your choice of milk over the stove top, stirring in the spices.  It is important to never let it boil! Soy/rice milks tend to curdle when they boil.  Melt in the chocolate; stirring until it mixes with the milk completely.  Pour into a cup and stir in sugar to your liking.

Servers 1.  For larger servings multiple the amounts by desired number of servings. :)

Chilli Hot chocolate; dairy free

A lovely spicy option - this makes a good compliment with curry dishes, or with dessert.

Ingredients:

Milk (soy, hazelnut, oat or rice) 3/4 cups
Vegan chocolate block 50g
Sugar to taste
1/2 teaspoon chilli

Directions


Gently heat your choice of milk over the stove top, stirring in the chilli.  It is important to never let it boil! Soy/rice milks tend to curdle when they boil.  Melt in the chocolate; stirring until it mixes with the milk completely. Pour into a cup and stir in sugar to your liking.

Servers 1.  For larger servings multiple the amounts by desired number of servings. :)

Peppermint Hot chocolate; dairy free + home made

Yummy home made chocolate.  This is an excellent drink to wake up to in the morning or to have with desserts.

Ingredients:

Milk (soy, hazelnut, oat or rice) 3/4 cups
Vegan chocolate block 50g
Sugar to taste
Peppermint essence 10millites

Directions


Gently heat your choice of milk over the stove top.  It is important to never let it boil! Soy/rice milks tend to curdle when they boil.  Melt in the chocolate; stirring until it mixes with the milk completely.  mix in the peppermint essence and remove from heat.  Pour into a cup and stir in sugar to your liking.

Servers 1.  For larger servings multiple the amounts by desired number of servings. :)

Chocolate chunk Bikkies/Cookies; Gluten-free and Dairy Free.

A simple recipe for simply sweet bikkies.  I want one now.

Ingredients:

Gluten free Flour 1 1/2 cups.
1/2 teaspoon baking soda.
1/2 cups sugar (preferable brown)
1/2 cup margarine.
1/2 a block of dark chocolate (Green and Blacks or another variety that doesn't include milk in the recipe)

Directions:
Pre-heat the over to 180 degrees Celsius.  Break the chocolate block into small chunks.  Sift the flour into a mixing bowl and mix in the sugar and baking soda.  Slightly melt the margarine and mix into the flour.  Ensure the mix is cool before adding the chocolate chunks.  After you have mixed in the chocolate, spoon the mixture onto a greased baking tray ensuring that the dough is spread evenly apart.  Place the tray into the oven and remove when the cookies are golden brown.  It is particularly important to allow gluten-free biscuits to cool before you consume them as the biscuits cool down the harden significantly.

The beauty of chocolate

I admit to having a minor chocolate addiction.  I like it in bikkies, in cakes, in drinkable form.  It's sweet, rich and melts in the mouth.  This is why I dislike it when people say how bad it is.  It's simple not true.


Cocoa powder and Cocoa butter contain traces of vitamins C, A, and D.  The fat contents contains a high amount of Vitamin E.  It also contains good amounts of iron, phosphorus and copper.  Even better, if it's made with milk, it contains protein, potassium, magnesium and calcium.


In addition to these nutritional values, chocolate is also high in antioxidants.  This, in my books, makes it a super-food.


All the information here is borrowed from Tamara Moffett at http://www.livestrong.com/article/279045-chocolate-and-vitamins/