Mayan Chocolate Truffle from Sugar & Spice Chocolate Studio
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No bake Milo ball (or milo truffle whateva) | BASICKELI
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2 ingredient milo chocolate ball. No bake. No frills. Very tasty
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MOCHI MILO RECIPE: COMING SOON 11 DECEMBER 2021
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Delicious Cacao Drink Recipe / High Flavanol Ceremonial Chocolate and its Health Benefits
This is my favorite cacao drink, and the recipe is so simple. If you want to try the ceremonial cacao that I use, visit this link
What is Ceremonial Chocolate or Cacao:
Ceremonial cacao is 99% genetically different from the store's conventional dark chocolate or hot chocolate powder. It is made sustainably by fermenting the beans and stone grinding them with minimal processing. No nutrients are removed, and no chemicals are added.
Ceremonial cacao has the highest sources of antioxidants, and is high in flavanol. It also contains properties that reduce inflammation and relaxes the nervous system. It contains 40 times the amount of antioxidants found in blueberries and more calcium than regular milk... has high levels of magnesium, which of course, helps relax the muscular system.
It also contains iron, and manganese. And with all of these benefits, ceremonial cacao improves cognitive function and enhances creativity.
The Ceremonial cacao I use:
I have tried several brands over the past few years that I like, but the brand that I keep going back to is Kakao. I love the Chuncho, a wild strain of Kakao that grows in Peru. It is sustainably sourced from farmers with very minimal processing.
Cacao Drink Recipe:
1. I usually add about half a cup of water and half a cup of almond milk. You can use regular milk, oat milk, or boiled water.
2. I add 2-4 tbps of Kakao
3. I add a scoop of unflavored collagen protein in the morning: If you want your cacao to be creamy and thick, I recommend that you blend it for two-three seconds in a blender. Or you can also use a milk frother.
I hope you enjoyed this video. If you'd like to grab a bag of this delicious cacao and this is your first order, you can get 10% off with the coupon code: SOFIAHABITY at the checkout.
coachsofiafitness.com/kakao
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✮CHANNEL INFORMATION
Coach Sofia helps women and men fix lower back pain, piriformis syndrome, and muscle pain through corrective strengthening exercise, nutrition and mindset. Coach Sofia is a certified strength coach, NASM Corrective Exercise Specialist, and someone who conquered chronic pain herself after being diagnosed in 2011 with piriformis syndrome, an L5/S1 herniation, and ankylosing spondylitis. She shares everything that helped her heal and get her life back on her blog and this channel.
✮FITNESS AND HEALTH DISCLAIMER
While I create and design every workout and routine, I am physically not present to coach you through the workout, fix your form, or assess your fitness level and health history.
Before acting on any information, exercise routine, or nutrition advice on this channel or blog, you should consult your physician first. If you have a medical condition, including physical injuries, and/or your physician advises against it, do not engage in any exercise routine or training advice on coach sofia fitness channel or site.
If you agree to use, and act on any information on this website, you accept to use it at your own risk.
All information, workouts, and nutrition information are not intended to substitute medical and/or health advice or to treat an illness or health condition.
Delicious Giant Chocolate Truffle
A giant chocolate truffle with a gooey salted caramel centre... What more could you ask for?
INGREDIENTS
1200 grams 65 % chocolate
600 millilitres double cream
100 grams salted caramel, shop bought
Cocoa, to coat
INSTRUCTIONS
Place ⅓ of the chocolate into a food processor and blitz until fine. Remove from the food processor and place into a large, heatproof bowl. Repeat until all of the chocolate is blitzed. Doing the chocolate this way ensures it will melt quickly in the cream, and also saves you having to chop 1.2 kilograms of chocolate!
Place the cream into a saucepan and place over medium heat. Heat until simmering and then pour over the chocolate in the bowl.
Pour the cream over the chocolate and leave for 5 minutes, undisturbed.
After 5 minutes, using a whisk and working from the middle of the bowl, slowly incorporate the cream into the chocolate. Work slowly and your ganache shouldn’t split, but if it does, add 1 tablespoon of hot water and beat in, adding more hot water as necessary. You can also make the ganache in batches if you’d like / don’t have a bowl big enough!
Once the ganache is smooth, leave to cool.
Once cool, place some cling film on your work surface and shape half of the ganache into a half circle. Make a well in the middle, add the salted caramel and then shape the rest of the ganache over the top so you have a huge circular truffle. Wrap the cling film up and around the truffle then place in a bowl big enough to fit the truffle in and place into the fridge for 1 hour.
Once chilled sufficiently, roll the giant truffle in cocoa and serve.