Medicinal Chocolates Recipe

I happen to have many talents, but chocolate artisan is one of my favorites. I would like to share my favorite medicinal chocolate recipe with you all, they make for incredible snacks or desserts while doubling with medicinal potential, such as playing a role in reversing type 2 diabetes.

Silicone chocolate mold that I use: https://www.amazon.com/homEdge-Break-Apart-Chocolate-Non-Stick-Silicone/dp/B07DQPNZ3K

Preparation time: Approximately 20 minutes

Cooling time: Approximately 15 minutes

Ingredients: (remember, not everything is absolutely necessary, but use whatever you'd like or have on hand)

• 1/2 cup cacao paste
• 1/2 cup cacao butter
• 100g Inositol powder
• 50g Glycine powder (optional, not necessary if you include protein powder)
• 6 (60g) -12 (120g) scoops of protein powder (I use Naked Goat goat whey protein powder, you'll want around 2g protein per individual chocolate)
• 25g Magnesium glycinate or Magnesium chloride (latter will taste saltier)
• 10g Sea salt
• 25g Lion's mane extract powder
• 25g Oat straw powder
• 1/8 tsp vanilla extract POWDER (not an alcohol extract or liquid, it will float to the top of the chocolate mixture)
• 1/4 cup liquid raw honey or 1/4 cup maple syrup (optional, replacement for inositol and glycine however it eliminates much of the medicinal properties)

Instructions:

• 1) Make a double boiler to melt your cacao paste and butter: Fill a small pot (1.5 L/6 cup capacity) about ⅓ of the way full with water and bring to a boil. Rest a Pyrex glass bowl (or other bowl made of heat-resistant material like stainless steel) on top of the pot. The brim of the bowl should be larger than the brim of the pot to prevent any water condensation from getting into the bowl as the water beneath it boils and steams. Bring the water to a boil and turn the stove to simmer or the lowest heat setting. If you don't have any small pots like this, just ensure the boiling water is low enough that it won't get any condensation or water in the bowl or container.
• 2) Add the cacao paste and butter to the bowl. If you prefer a creamier, lighter chocolate you can replace some of the cacao paste with cacao butter. The more cacao butter you use, the lighter (or whiter!) your chocolate will be. If you prefer darker chocolate like me, you can replace some of the cacao butter with cacao paste. The more cacao paste you use, the darker your chocolate will be. In this recipe, I use 47.5 - 50g cacao butter and 47.5 - 50g cacao paste, and that's around about 60% dark chocolate. If keeping your chocolate raw is important to you, use a candy thermometer to ensure the temperature of the melted chocolate mixture never exceeds 115 degrees Fahrenheit.
• 3) After the chocolate mixture is melted, it is time to add your sweetener. If you are avoiding sugar for any reason such as leptin or insulin resistance (metabolic dysfunction), you can omit it from the recipe entirely or replace it with inositol (preferable). If you like sweeter chocolate, you can add more sweetener. Taste it as you go to make sure you are happy with the flavor. Whisk or stir 100g inositol or 1/4 cup raw honey/maple syrup into your melted chocolate until it is completely blended in.
• 4) Include the measured amounts of protein powder, magnesium glycinate/chloride, lion's mane extract powder, oat straw, and whatever other medicinal goodies you can think of adding. Stir them into your chocolate mixture. Cacao nibs are optional here, you can either blend them up or include them whole if you like crunchier chocolate. They will not dissolve in the same way as these other ingredients.
• 5) Add the sea salt. This will help bring out all the flavors in your chocolate and balance the bitterness of cacao with the sweetness of the inositol or raw honey/maple syrup. The magnesium chloride has a similar effect on the taste profile.
• 6) Add vanilla extract POWDER to your chocolate. Whatever you do, DO NOT ADD ALCOHOL OR WATER-BASED VANILLA EXTRACT.
• 6.5) If you would like to add any additional flavor like essential oils (think a few drops of peppermint, orange, rose, etc.), do so now. Like with vanilla, all other flavorings must be oil-based. Add a few drops, stir, taste, and add a little more if you feel the need! Just 3-4 drops at a time. Remember, you can always add more but you can’t take it out if you add too much.
• 7) Take the chocolate mixture and pour it into your chocolate molds. You may have to mix the powders into the mixture as you pour if you didn't whisk or stir them well initially.
• 8) The chocolate bars have been poured, so now it is time to let them cool. Since this chocolate isn’t tempered, you can pop it in the freezer for about 15 minutes or in the fridge for 30 minutes so you can munch on it pretty much right away! Fridge and freezer temperatures vary slightly so make sure your bars are cold and firm all the way through before you remove them from your molds.
• 9) You now have the MOST MAGICKAL superfood chocolate bars! Make sure to store them in the fridge or freezer in an airtight container. At room temperature, particularly in the summer, your chocolate is susceptible to softening or even melting, so there’s no telling how well it will keep if you leave it out.
• 10) Enjoy!