The third week in October is World Chocolate Week, so let’s show a little extra appreciation for the good stuff!
You can find our huge range of chocolate products here, plus this week we have our popular sugar-free dark chocolate and no added sugar milk chocolate back in stock!
But did you know, white chocolate is not chocolate! This is because it doesn’t contain cocoa solids or chocolate liquor, meaning it isn’t chocolate in the strict sense. But it does contain parts of the cacao bean mainly cocoa butter. We still love our white chocolate and it’s perfect for baking and confectionary.
We also have a new range of 2kg offers for you this week…
For one week only these incredibly low prices get even lower when purchased as a 2kg bundle. Take your pick from some of our top products, Organic Dark Chia Seeds, Organic Cold Pressed Coconut Oil, Almond Flour and Macadamia Pieces.
Back In Stock This Week…
These Chocolate Drops have a smooth texture with a lovely sweetness from the sugar substitute, Maltitol, which is very close in flavour and sweetness to chocolate sweetened with cane sugar.
Maltitol makes a great sweetener for this chocolate as it doesn’t have the unpleasant aftertaste the other alternative sweeteners often have. It has considerably less calories to cane sugar and with just 0.3 grams of sugar per 100g, it can be an option for those with sugar intolerances. Another claimed benefit to Maltitol, is it doesn’t promote tooth decay.
This weeks 2kg bundle offers…
Each bundle consists of 2 x 1kg/ltr packs.
BONUS SPECIAL OFFER THIS WEEK!
NUTTY CHOCOLATE TRUFFLE BALLS
These truffle balls are dense but ‘cakey’ due to the almond flour creating a lovely texture. A great recipe to use many of these weeks featured products!
- 3/4 cup blanched ground almond flour
- 1 cup nut butter of choice
- 1 -2 tablespoon syrup of choice
- 12 pitted dates (this is based on using deglet nour dates)
- 1/4 tsp salt
- 1/4 cup cocoa powder
- Coating: 1/2 cup dark chocolate to coat
Soak the dates in hot water for 5 mins and then drain. In a food processor, mix all the truffle ingredients together to form a thick paste, it should be sticky but not too sticky to handle.
Using your hands, roll into walnut sized balls and chill until they are a little firmer.
Melt the chocolate and using a toothpick dip the firm truffles into the chocolate to coat fully, or just hold with fingers and dip half the truffle and add a drizzle to the top once laid out on a plate or parchment to set.
These don’t need to be refrigerated but will be a little softer if stored at room temperature.