Chocolates! Chocolates! Chocolates! Easy, Mouthwatering Vegan Chocolates!

Hot!  Hot!  Hot!  Will this heat wave ever end?  It’s been in the hundreds since last week (feels like forever).    

Today’s High 106°F

We are all lethargic and cranky.  What could put us in a good mood?  Chocolate!  Decadent.  Smooth.  Mood enhancing.  Sweet goodness.

Vegan Chocolates with Koala Crisp Cereal & Cashew Butter

Let’s turn on the stove and get melting.  No!  No! No!  It already feels like Hades.  We don’t need any more heat.  I’m not really big on using a microwave, so that’s out of the question.  Hmmm.  I could harness the sun’s energy and use it to melt the chocolate.  How environmental.  I’ll use my car “oven”. 

Well, this goes against the proper culinary technique.  So, if you’re a stickler for doing things the right way, try Michael Chu's science of tempering chocolate or you can use Guittard's tempering method.  But, if you’re like me and want to roll the dice … we’ll do it the easy, bachelor-style way.  It's so easy, anyone can make 'em.  

Guittard's Semi-Sweet Chocolate Chips

I like using semi-sweet chocolate chips… another faux pas.  You’re really supposed to use high quality chocolate.  Since I’m on a low budget, I’ll stick with the chocolate chips.  Now, we’re talkin’ vegan, so here are some options:  Trader Joe’s semi-sweet, Guittard’s semi-sweet, or Sunspire semi-sweet (a little more pricey) .   

Vegan Chocolate Chips in my Car "Oven"

After sampling a few out of the bag, pour the rest of those yummy chips in a glass bowl.  Put them in your car “oven”.  Don’t forget about ‘em.  Times will vary according to the temperature.  I usually look for the point where the chips start melting and are soft, but you can still see the individual pieces. 

Stir Melted Chocolate Chips

After the chips are melted, use a pot holder and take them inside and stir them. 

Cashew Butter

Enviro Kids Koala Crisp Cereal

Now it’s time to add the goodies.  I stirred in Enviro Kids Koala Crisp cereal and cashew butter.  Using a spoon, scoop your mixture onto parchment paper and let sit until hardened.  This may take a while if the temperature is scorching hot outside.  I let them sit overnight to temper.  According to the science guy, Michael Chu, temper dark chocolate at 88-90°F (31-32°C).  If chocolate is tempered properly, it’ll have a nice sheen and a texture that has a snap. If not, you could end up with dull, matte chocolate with a soft texture.

The next morning, my chocolates were still a little soft.   I got impatient, so I broke the rules again and put them in the frig.  Voile!  My chocolates didn’t suffer… they had a glossy sheen and when I tried ‘em, they had a snap.  Lucky me.  Now, onto my willing test subject, Craig… success, when he tried them, he flipped out and gave his seal of approval. 

Craig is waiting for the next batch, I might add toasted coconut and sea salt.  Have fun with it… add various nuts, peanut butter, almond butter, flavored non-dairy creamer, crushed corn flakes, granola, cranberries, mint extract, cayenne,… you name it.  Remember to eat 'em before they melt.