New Find: Amore di Mona chocolate

Anything chocolate peaks my interest. So, when I was browsing an online supplier for specialty foods, Caramela with Crunchy Coffee Beans peaked my interest. On a whim, I ordered a bar from Peanut Free Planet.

I am so glad I did! The texture is like a chewie chocolate bar but with a rich taste like a gourmet chocolate bar would be. The coffee taste was very present but it was a good texture and taste.

What's amazing about this company?

The side of the box says it all. What's not on the box is even more impressive. This company is vegan, gluten free, low-glycemic friendly, raw, organic, and non-GMO certified. 

The best part about all this is that the chocolate is top-8 allergy friendly and is making an effort to accommodate those with food allergies. 

The box contained three squares of chocolate caramel (like) goodness. I shared it with my family who, for the most part, liked it too.

Amore di Mona Carmela with Crunchy Chocolate Beans rocked my world! I'd like to try their other chocolates soon. 

Where to buy?

Whole Foods (in store)

Amazon

Peanut free Planet

Dundee Candy

For a complete list of where to buy Amore di Mona chocolate, please visit their website.

I give Amore di Mona two thumbs way up. 

Top 8 free chocolate chip muffins

I've finally done it. Well, in my world. ;) I've been working on this recipe for a while and it is finally perfected. I recommend foil cupcake/muffin liners and all is right with the world!

Top 8 free Chocolate Chip muffins
Makes 24 muffins

3 cups brown rice flour
1 cup corn starch
2 1/2tsp baking soda
1/2tsp salt 2 cups sugar
3/4 cup oil (I used canola)
1/2 cup applesauce
1 1/4 cup water
2tsp vanilla
2Tbs apple cider vinegar
3/4 cup chocolate chips (used Enjoy Life's)
3tsp guar gum (can use xanthan)

Pre-heat oven to 350* and line tins with liners.

In a large bowl, combine flour, starch, soda, salt, guar gum, and sugar. Wisk until combined and fine. You could sift but I just wisk. Add applesauce and stir. Add in water and then oil and stir to combine. Add vinegar and stir. Stir to combine all ingredients. Fold in chocolate chips and vanilla.

Using a spoon or measuring cup, pour batter into lined tins. If using a measuring cup, each tin has a little less than 1/4 cup of batter in each one. Bake for 22-25 minutes. Allow to cool and store in an airtight container.

Raspberry ganache tart

This weekend, I made two raspberry ganache tarts. They were fantastic and I got several rave reviews. Totally patting myself on the back for this one. :)

Looks like heaven I'll tell ya!

Raspberry ganache tart 

Makes: 1 tart or 9 inch pan

Ingredients 

Crust 

~ 2 bags of Chocolate cookies (such as animal crackers, teddy grahams, ect)*

~ 1.5 sticks of butter

~ 1/4 cup sugar

Filling 

~ 1 cup heavy cream

~ 1 10oz bag chocolate chips {Used Enjoy Life's}

Layers 

~ 1/4 cup raspberry jam {Used Smuckers' simply Raspberry}**

~ 2 cartons of Raspberries or fruit you have around

Directions 

Preheat oven to 350*.

In a food processor, grind cookies. If you don't have one, no worries! Place cookies in a zip lock bag and use a medal scoop or ladle and smash cookies into a fine crumble. Melt butter in large bowl. Add cookie crumbs to butter and mix together. Add sugar and mix well. In a greased tart or circular pan, add mixture and press it on the bottom and sides of the pan. Place in oven for 8 minutes. This will "set" the crust. It won't brown. Once the time is up, remove from oven and set aside.

Heat cream until it reaches a boiling point. I used the microwave. Place chocolate chips in a bowl. Pour boiling cream over chocolate chips and let it set for five minutes. This is "magic" as the chips and cream combine to make a luscious ganache. After five minutes, stir mixture. If mixture is too soupy, add 1 Tablespoon of cornstarch to thicken. Pour mixture into "tart" crust. Place pan in freezer or refrigerator for at least 30 minutes.

In a small bowl, melt jam and set aside.

Once 30 minutes are up, pour and spread jam onto tart. Add fruit and then place back in the refrigerator or freezer for at least 30 more minutes. Once pan is completely cool to touch, store in fridge before and after serving.

Piece of heaven which was served Saturday at a party.

Sunday's dessert for the family. Used raspberries and blueberries to top.

Notes

* For top 8 free, allergy-friendly chocolate crackers, I used Orgran's Outback Animals cookies that weigh 6.2oz per bag. If you use a 10oz bag of regular teddy grahams or cookies, use 1 and 1/2 bags for crust.

** You are welcome to use a different fruit jam if you'd like. I just grabbed raspberry out the fridge first.

Enjoy!