Keith 3 years ago when I first came to Montezuma for vacation. He is one of the few people who experienced my move to Costa Rica from the first day, watching Organico and me grow year after year. This week he was here again for a yoga retreat and it was really sentimental to share all the memories and also listen to his beautiful, inspiring real yogi wisdom. It makes all the bad days worth while when there is that one connection that stays forever and grows even without seeing each other...This must be cosmic love.
He invited his yoga group to my chocolate making class and i had one of the best times of my life last night. A full house, total Martha Stewart moment for me.
We tried 5 different flavors, basil, matcha-almond, coconut-curry-ginger, coffee-cardamom-cacao nibs, goji-cacao-spirulina. Then we rated all the flavors and the coffee one was the most popular, followed by coconut and matcha. I love doing these classes, it is so much fun to experiment, create and play with ingredients and share the love with others.
Here is the recipe and my gratitude to Keith, a beautiful angel in my life. I love you!
Fairy Chocolate Bars (70% Dark Chocolate)
1 cup of cacao powder
1 tsp vanilla extract
1/2 cup cacao butter, melted
1/2 cup coconut milk
1/4+1/8 cups of agave nectar If you don't have agave, substitute with maple syrup or honey
2 tablespoon of lecitin
pinch of salt
Blend it all in a high power blender and divide in 5 bowls to experiment with different flavors.
Add 1 tablespoon of chopped basil
Add 2 tablespoons of shredded coconut, 2 tablespoons of coconut milk and 2 tsp of curry powder
optional: 2 tsp of candied ginger
1 tablespoon of coffee and cacao nibs
1 tsp of cardamom
Add 1 tablespoon of goji and cacao nibs and 1 tsp of spirulina
2 tsp of matcha powder
2 tablespoons of coconut milk
2 tablespoons of toasted almonds
Once you blend your flavors, wrap them on plastic or use molds and refrigerate over night.
And if you are in San Francisco, go to Keith's class at Laughing Lotus!