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Tag: Chocolate

Chocolate truffle


  • 85 ml double cream
  • 2 x 100 gr bars dark chocolate (Lindt 70%)
  • 1 tsp vanilla powder
  • 4 – 6 tbsp cocoa powder


  1. Put the dark chocolate and double cream and vanilla powder in the pan heat very gently until melted.
  2. Pour in a silicone sheet pan or on a parchment paper  let chill completely for 30 – 60 min.
  3. Cut in pieces and dust with cocoa powder.
  4. Keep in fridge for 4 days or freeze up to 1 month.

Nutritional data

Quick chocolate mug cake

~ 1 Servings ~ Time 5 min  ~ Preheat oven 175C ~


  • 1 large egg
  • 1 tbsp coconut oil

  • 1 tbsp cocao powder

  • 2 tbsp coconut flour

  • 1 tsp coconut nectar

  • 1/2 tsp baking powder

  • 1/4 tsp cinnamon or vanilla


  1. Preheat the oven @ 175C.
  2. Crack the eggs into a bowl and beat them. add melted coconut oil and the coconut nectar, combine.

  3. Add cinnamon/vanilla, baking powder and cocoa powder, combine.

  4. Add coconut flour and mix well and pour in butered ramekins.

  5. Option : place the chocolate square in the middle of the ramekin.

  6. Cook 12 – 15 min at 175C. enjoy with coconut cream or vanilla wipped cream.

Nutritional data

Hazelnut chocolate bar

~ 6 Servings ~ Time 30 min  ~ Preheat oven 180C ~ 1 week in the fridge ~


  • 60 gr coconut oil

  • 60 gr hotel chocolat drops 70%

  • 60 gr hazelnut crushed

  • 50 gr cocoa powder

  • 25 gr coconut flour

  • 2 tbsp coconut nectar (30gr)

  • 2 eggs

  • 2 tbsp boiling water if too thick


  1. Preheat the oven @ 18oC.

  2. Mis the coconut flour cocoa powder and melt the coconut oil with the coconut nectar in a saucepan.

  3. Pour the eggs, coconut oil mix in the dry mix add water if too thick.

  4. Divide in 6 parts, for each add 10 gr of hazelnut crusched and 10 gr of chocolate drops, mix well.

  5. Place in mould and bake for 10/15 min at 180C. keep up 1 week in the fridge.

Nutritional data

Chocolate coated cereals

~ 6 Servings ~ Time 30 min  ~ Preheat oven 150C ~ 2 weeks in the fridge ~


  • 75g coconut flour

  • 3 tbsp Psyllium Husk

  • 3 tsp vanilla powder

  • 1,5 tsp baking powder

  • 80g coconut oil

  • 70ml boiling water

  • 1,5 tbsp coconut nectar

  • 75 g chocolate 70%


  1. Preheat the oven @ 15oC.
  2. Mix all dry ingredients coconut flour, psyllium husk, vanilla powder and baking powder.
  3. Melt the coconut oil in the boiling water add the coconut nectar. add to the dry ingredients, Mix well
  4. Place the dought on the silicon mat or parchment paper, roll till 1/4 cm thin. Place in the oven for 15/20 min or golden brown.
  5. Place the chocolate in a double boiler saucepan and melt it.
  6. remove from oven and brush with the melted chocolate.
  7. allow to cool down for 2h in the fridge, then cut in piece and keep 2 week in a airtight container. Serve with milk !

Nutritional data

On the difficulty to find a good cocoa powder

Cocoa powder is not the cocoa powder we use to make hot chocolate, which I have already found, but the raw cocoa that we can use to cook dessert and dishes.

The one I found up until now were too bitter so i had to add a lot of coconut nectar so it could taste more chocolaty but that totally voided the point of using it. Others have a lot of unknown chemicals or too much ingredients overall. I want a chocolate that is 100% cocoa. So after a lot of try, I found it in the Inverness Health shop.

Equal Exchange Fairtrade & Organic Cocoa – 250g

Basic Chocolate mousse

Ingredients for 6 serving

  • 6 eggs
  • 200 gr Lindt 70% dark chocolate
  • 1 tsp cream of tartar


  1. Separate whites and yolks
  2. Melt the chocolate in a double boiler pan.
  3. Add cream of tartar to white and beat them stiff.
  4. incorporate some white into the yolks with a spatula.
  5. Slowly add the melted chocolate to the yolks.
  6. Add the yolks and chocolate mix the the whites, mix well.
  7. Pour in

Tools and time

  • Preparation time : 1/2 hour
  • Overnight to set

Nutritional data

Chocolate chip cookies


  • 1 egg

  • 48 gr chocolate chips

  • 30 gr butter or coconut oil

  • 25gr coconut flour

  • 1 tbsp coconut nectar

  • 1 tsp vanilla powder


  1. Preheat the oven @ 18oC.

  2. Mix eggs and coconut nectar, add vanilla powder coconut flour and melted coconut oil or butter.


  3. Divide in 6, flatten and round on the cookie mat

  4. Add the chocolate chips on each cookie (8 gr per cookie)

  5. Cook for 15-20 min at 180C.

Nutritional data

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