生白巧克力

你好。I’m Laura-Jane The Rawtarian from therawtarian.com and today, we’re going to make super simple raw vegan recipe called raw white chocolate bars and it’s actually just made from very simple ingredients predominantly dried shredded white coconut, a little bit of pure vanilla extract, some sea salt, and some maple syrup or your favorite sweetener. So the general concept of what we’re going to do is process all of these things. We’re going to then—and that really is going to constitute white chocolate right there. It is made from coconut but definitely has that real nice white chocolate flavor. Then we’re going to put it into these silicone chocolate molds, but if you don’t have these, you can absolutely use a big pan or put it down into a big cookie sheet and make a big bar of chocolate too. So without any further ado, we are going to get started. And the first thing that we’re gonna do is put all of our coconut into the food processor. Now I have a lot of raw recipes at therawtarian.com and I don’t have videos for all of them, but this recipe I really wanted to make for you to share it with you so that you can see how it’s done because I had a lot of people asking me about this part right here. And I’m going to show you the whole thing because people were thinking this is so dry. Don’t we need to add liquid? But really the instruction is simply to process it and don’t add anything. It’s going to take quite a while but as you’ll see as we do it, you don’t need to add any liquid and it’s going to become a very—this is a weird word to use when thinking about chocolate—but almost like humus. So just be patient and we’ll do it together.

在这一点上，它刚刚开始融合在一起，因此我们必须继续前进一段时间。因此，您要做的就是让它运行，我们将继续前进。

我通常只是不会停止它，但我只想继续打个招呼，我们还在继续！

因此，它仍然有一个路要走。它开始有点融合在一起，但是需要一段时间，所以我们继续前进，也许我们会为您加快速度。

好的，这确实需要很长时间，所以真的要到达那里。我不知道您是否可以看到这个。我会带出一块。它变得非常潮湿和油腻。我们要让它走得更长一点，但是当我开放时，我要补充一点 - 我没有告诉您我早些时候的东西 - 我们有3杯椰子。这是1/4杯枫糖浆。您可以使用龙舌兰花蜜或其他您喜欢的甜味剂。蜂蜜。各种各样的事情。这是一茶匙凯尔特海盐的1/8，这是纯香草提取物的1茶匙。 So we’re definitely getting close and we’re going to finish it up right here.

仍然没有准备好，但是非常非常接近。我只想将其混合在一起，因为有时在食物加工时，成分往往会粘在侧面。

我愿意说这非常接近完成。总的来说，这很棒。它在蒸吗？我看到蒸汽。因此，我们已经完成了食品处理器。本质上，我们已经完成了。我们要做的就是把它们放在一边。不确定您是否可以近距离看到它。也许我要把它转到这里的这个碗。因此，仅仅向您展示，看起来您曾经做过脆饼，您知道，标准的美国饮食脆饼，它具有这种真正的黄油，有点油腻的感觉。 If I stick it together, see how it’s completely—like it’s released a lot of oils. As you can see, my hands are quite oily and it’s totally going to stick together. So this would be easier if we’re making it in just big cookie sheet, even as a big sheet, but it’s definitely more fun to use these molds, and you’re just going to push in your mixture into the molds. It’s a little time consuming with these molds. You don’t have to use such tiny ones, but I love to use these ones because they really create individual bite sized pieces that are really nice as snack s to keep in your freezer. And what else do I like about them? Oh well, just the fact that they have this really nice indentation which I’ll show you in the end that really makes it look like a nice chocolate treat. So what I’m going to do here is I’m going to fill up the molds by myself and then I’m going to be just popping them in the freezer exactly like this in this silicone mold for I would say a minimum of 2 hours and then you’re going to leave it in the freezer as long as you like so you can’t overfreeze them. Don’t worry if you’re making these and then going to bed or something. So what I’m going to do is fill the rest of the molds up and then I’m going to come back in 2 hours and show you what the final result was like.

第二天。我在冰箱里。我得到了生巧克力。我要去我的位置。而且我是劳拉·贾恩（Laura-Janeraybet12），这是这里的生师，我们回来了，我们的生白巧克力实际上已经在冰箱里过夜，因为这是第二天。但是，它们确实很快冻结，因此，如果是3小时后，那对您来说很好。因此，硅酮已经冷冻。我忘记了最轻松的事情 - 我需要告诉你什么？没有什么。我认为，因为这是一个有机硅，所以很容易出门。 So all I’m going to do is pop these little babies. I’ll just do a couple and show you maybe—can you see? See? Whoo! There they are! And that is really all I need to say about the raw white chocolate. So clearly, they are adorable. Don’t you love this mold? I love this mold because they look like little chocolates. They are little chocolates. However, what you should know is at room temperature, they will melt. So really, you need to keep them frozen. You cannot send this in your child’s lunchbox to be eaten 8 hours later because it would just melt. Your molds—there’s a variety of ways you could like molds or pans you can use. Silicone are the easiest to get out as you can see. So easy. But if you don’t have silicone molds, I would recommend just doing it in a big pan and like a cookie sheet, for example, a low cookie sheet and then you can just take out the big sheet of white chocolate and break it. If you do it nice and skinny like a chocolate bar, in terms of thickness, then it would be really easy to break and I believe currently anyway, the pictures in this recipe at therawtarian.com are just not of these little guys. It’s just of a big sheet that I did in a glass pan probably. But yeah, isn’t this fun? These are so cute and they really have a nice curb appeal although this now looks a little disturbing. But aren’t they so pretty? Then you could put them like this. And if you would notice, I’m The Rawtarian and it’s currently 2013 and I have definitely grown as a raw lady because I like to do these fancy things whereas before, I was completely against fancy things. But from what I’ve learned is that there’s actually not a big difference between making something look really average versus fancy like for example these molds that I’ve done. I don’t know if you can see these, and on this plate. This plate was like $8 at Winners. I don’t know if you have a Winners. So I’m kind of going on a tangent now but what I’d like to really focus on is that this was quite easy to do and I just had that like little mold that made it look fancy and then I made raw white chocolates. So thank you so much for joining me. I’m The Rawtarian from therawtarian.com and ciao.