| Photo: Robert Kerzner |
This #RecipeOfTheWeek comes from the kitchen of Hagit Lidror, a chef who specializes in healthy vegetarian cuisine and teaches cooking classes at her home in Israel's Western Galilee up north. She's a member of JNF partner organization Western Galilee Now, a nonprofit that aims to raise awareness of the region's small businesses and help them to grow and thrive. The Western Galilee is home to boutique wineries, endless local culinary treats, and breathtaking natural beauty.
Here's how Hagit makes basic, but oh-so-delicious, chocolate. Have you made a JNF #RecipeOfTheWeek? Send a photo of your creation to [email protected] or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Ingredients
1 cup raw chocolate pieces
1/3 cup cocoa butter/ coconut oil
2-6 Tbsp natural sweetener (agave, maple, silan or a combination)
Preparation
Melt the chocolate in a double broiler (pot within a pot, where the bottom pot has boiling water). To maintain high nutritional value, use a maximum temperature of 45 degrees Celsius (113 degrees Fahrenheit).
Add sweetener according to taste. Stir well, as the sweetener tends to settle on the bottom of the pot.
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Photo: Robert Kerzner Trust us, Hagit knows how to make chocolate. |
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Photo: Robert Kerzner Chocolate pairings! Learn more about the JNF's Go North initiative and relationship with Western Gaililee Now. |
