The wonderful people at Pacari chocolates sent through some samples. This is rich, delicious chocolate (if you don't believe me just take a look at all the awards they've won 180 International Awards so far!). The Pacari chocolate we've tasted is wonderful; you don't need a lot to go a long way as it's so rich. We've made Christmassy brownies with the dark chocolate with cranberries. I should mention that the chocolate is great just as a treat; but we like to bake!
Take a look at the Pacari website if you want more information, but briefly Pacari chocolate:
'Ecuadorian family-owned company which aims to make the highest quality fine flavour chocolate in the world'
The key part for us allergy folk is:
Being free from gluten, soy, dairy, nuts, palm oil and any artificial ingredients as well as its commitment to both local producers and the environment, the entire Pacari Chocolate range is perfect for vegans, health conscious, discerning and ethical consumers.
Wonderful - no nuts, no dairy, no problems for us.
Free From: Dairy, Egg, Soya
Prep Time: 25 minutes
Baking Time: 20 minutes
7 oz dark Pacari with Cranberries chocolate
½ cup mini vegan marshmallows
1/3rd cup Trex Vegetable shortening
1/3rd cup Pure Sunflower margarine
1 ½ cups Caster Sugar
2 cups plain flour
1 tsp Baking Powder
¼ tsp salt
1 tbsp. Vanilla
1/4 cup dried cranberries
1/3rd cup plus 4 tablespoons of Dairy Free Milk (we use Koko)
Preheat your oven to 170°C, 340° F
Grease an 8 x 10 cake dish - I find cake spray works really well for brownies.
Start off by grabbing a large bowl and placing it on top of a heavy based pan filled 1/3 with water and bring to the boil. Make sure the bowl doesn’t touch the water.
Into the bowl add the chocolate (broken up into pieces), the margarine, the vegetable fat and marshmallows. The water should be brought up to simmering point. Melt everything slowly over the heat until you’ve a smooth sauce. Whisk to get rid of any lumps of marshmallows. The melting process can take a good 10 minutes so don’t rush it.
In a mixing bowl combine the flour, sugar, salt, baking powder and cranberries. Mix briefly.
Add in the vanilla, and pour in the chocolate sauce from the pan. Mix to incorporate the chocolate sauce and flour - you will have a crumbly, thick looking mix. Add in the milk in a steady stream until you’ve a gooey mixture. I prefer to use a bowl and wooden spoon for this.
Scrap the mixture into the greased cake tin and cook for 20-25 minutes.
The middle of the brownie will sink when it comes out – that’s just fine. Place on a wire rack and cool for 10 minutes.
Cut into individual brownies before it’s completely cool.
Perfect with coffee!
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Allergy UK is a great charity providing information and help for people with allergies.
Their hotline is staffed by wonderful people offering their help free of charge.
Their number is: 01322 619 898
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