A twist in the regular Chocolate with ancient foxtail millet flour / thinai maavu, which is healthy and yummy.
Ingredients:
Yields : 12 to 13 chocolates (depends on the size of the mould you are using)
![Thinai chocolate Thinai chocolate](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigz76iVbq3x0sMlSsUpnF2_0V-mv3txUDGbY3gKY8LcMfFHKQD-gfrCE1HJJe8Ufqzhp3v2aWK0TrLlqayexn8xAHJIbOKDEyM5wtVv1VyDXTjQGTw_4LplUeI-KtvqBaoMbKpYXoOxuU//?imgmax=800)
Preparation method:
![Thinai chocolate Thinai chocolate](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzGV4IBTGY87wSSJWhbwOfmBguDsTDkN46Og6hTLkdfW3JoPr2i8lobuns8t8IFOtvzdnWgPqaMwB4K5AhvGJidjFhO_hcAlxwQSk6AC8bBKP8VZrC44NqBZd6p7kjRKBUf3yZWBZ4kFY//?imgmax=800)
![Thinai chocolate Thinai chocolate](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPKpBUW6d2wXWrT1dtmBGnMa3QMUxxa8O6_OkquZZGUefwBmX0_bgbu6FonZCZLfqHLGxFhOanRJbiPLz4-WRWy10dxRrWuySCJ0vmqy4Vuzo_DOkv41igcjxVbm_XQjZCUVwStVNYg0//?imgmax=800)
Notes:
![Thinai chocolate Thinai chocolate](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi80N6XHL7vRzT2g8xtG3EmfLRoVT1tjb3uNuZgtk5xEyWB2hs2wjSFWMqQNrsZ2m8NGfj6Qz4CQ8rmVfgH9BGIYX3Cc_MyOFUbGRUhDdVcKVywMAPVeX0-cLlHLn7jeQ8DIpBQwykDf4Y//?imgmax=800)
Ingredients:
Yields : 12 to 13 chocolates (depends on the size of the mould you are using)
- 100 gm(1 packet) - Dark chocolate ( 75 % cocoa)
- 3 tbsp – Thinai maavu / Foxtail millet flour
- 2 tbsp – Butter
- 2 tbsp – Almonds (chopped)
Preparation method:
- Dry roast thinai maavu / foxtail millet flour until they are well roasted, set it aside. Do not burn it.
- Melt the chocolate using double boiler method. Just place chocolate pieces in a clear non-plastic bowl over a pot of simmering water such that the bowl doesn't touch the water. The steam will slowly melt the chocolate above as shown in the picture.
- Immediately add butter and mix well. Cool down to little bit and then add roasted thinai maavu / foxtail millet flour and mix well without lumps. Followed by chopped almonds and mix well.
- Take a chocolate mould, it should be clean and dry. Fill the mould with melted chocolate and wipe up any spills.
- Place it in the refrigerator for about 1 to 2 hours or until it is firm. Once done, unmould chocolates and homemade thinai chocolate is ready to eat.
Notes:
- Make sure to wipe any spills on the mould or tray before you put the tray into the refrigerator.
- The water in the bottom of the double boiler should not come to boiling while the chocolate is melting.
- Do not over roast thinai maavu / foxtail millet flour otherwise your chocolate will taste bitter.
- I used dark chocolate with 75 % cocoa, you may use any dark chocolate of your choice.
- No need to set chocolate in the freezer, just keep it in the refrigerator section.
wow wow! I want this now.. So innovative
ReplyDeleteThats one healthy and yummy chocolate..delicious
ReplyDelete