There is little left to celebrate the little ones in the house and a very good idea to do so is to cook together preparations that have as their main ingredient that flavor that they love so much: chocolate. If that is going to be your scenario, the important thing is that you choose authentic cocoa, which guarantees healthy properties and the best quality. For that, the plant based chef Nicole Palominos (@cocinoconplantas) shares three exquisite recipes using Pacari, chocolate from Ecuador, 100% organic, vegan, free of refined sugar and saturated fat. And best of all, each bar is the result of a process that cares for nature and has a positive social impact. You can cook with your children and create greater environmental awareness in them. Take note and get ready adults and children to have a good time!
chocolate rolls
Ingredients:
- Mold bread.
- Cocoa and hazelnut cream @pacarichile.
- Strawberries or berries.
- Organic chocolate coverage @pacarichile 60% cocoa.
Preparation:
- Cut the edges of the sliced bread and with the help of a uslero crush it so that it is easy to roll up.
- Fill with the cocoa and hazelnut cream, and add sliced strawberries or berries.
- Roll up and bathe in chocolate.
- Take to the refrigerator until it solidifies.
- Remove and decorate with toppings. Cut them into pieces and enjoy.
chocolate waffles
Ingredients:
- 1 small ripe banana
- 2 cups of vegetable milk.
- 1/4 cup of cane sugar.
- 2 cups of flour without baking powder.
- 2 tbsp of bitter cocoa @pacarichile.
- Cocoa and hazelnut cream @pacarichile.
- 1/2 teaspoon of baking powder.
Preparation:
- Too easy! Process everything in the blender and pour onto a waffle maker.
- Leave a cooking time of 6 to 8 minutes or until steam stops coming out. Don’t be scared if the first ones don’t come out perfect!
- Top with fresh berries and hazelnut cream from @pacarichile.
Frozen blackberry/blueberry cream bonbons
Ingredients:
- 1 can of coconut cream.
- 1/4 cup of blueberries.
- 1/4 cup of blackberries.
- Chocolate 60% cacao @pacarichile.
Preparation:
- Start by preparing a sauce, putting the berries over low heat, without adding sugar. You can go crushing them with a fork and stirring with a mean so that it does not burn.
- Once you achieve the sauce texture let it cool.
- Beat the coconut cream to the chantilly point and reserve.
- Separately, in a chocolate-shaped silicone mold, pour small amounts of chocolate that you spread with the help of a spoon. Ideally, there is not such a thick layer left for your “caps” to work.
- Refrigerate to harden.
- While you mix the coconut cream and the berry sauce barely, so that it is white and sauce aside. Not all uniform.
- Fill the chocolate caps with this mixture and then close by covering with more chocolate.
- Re-refrigerate or freeze to unmold.
- Ideally, after removing them from the freezer, leave them outside for a few minutes so that the cream is softer.
You already know, this Children’s Day is celebrated with Pacari, the most awarded chocolate in the world!
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Three recipes to enjoy Children’s Day with the best chocolate in the world
| foxcow