Wholenaturallife.com Website Review

(Note: This post may contain affiliate links. Your cost won't change if you purchase something, but I will receive a small commission.) I like playing around with chocolate recipes. A few weeks ago I decided I’d try to make a healthy white chocolate recipe. Just cocoa It tasted great while I was mixing it. But then as soon as it cooled, the honey separated out! I tried melting and blending it again with I realized that mixing honey with cocoa bu*ter requires some sort of emulsifier. Not a commercial emulsifier; just some additional substance to bind the honey with the cocoa bu*ter. In my homemade Paleo chocolate I decided to try adding peanut bu*ter to my white chocolate, and it was a success! No more problems with the honey separating out from the Now, peanut bu*ter white chocolate wasn’t exactly what I was originally going for, but it was so good that I’ve made it a number of times since. The peanut bu*ter and cocoa bu*ter play off each other to create a delicious combo. Cocoa bu*ter is the fat found in cocoa beans. It’s used in most commercial chocolate and has a delicious flavor and texture. Like coconut oil, cocoa bu*ter is also a very healthy fat. When it comes to making chocolates, cocoa bu*ter has one distinct advantage–cocoa bu*ter chocolates will not melt at room temperature! I love coconut oil chocolates as much as the next person (and have also really like having a homemade chocolate recipe that can be stored on the counter, given away as gifts without having to worry about refrigeration, or thrown in my purse when I’m in need of a chocolate pick me up when out and about. The raw version of cocoa bu*ter is called cacao bu*ter. I personally use cacao bu*ter in my recipes, because it’s supposed to contain Health food stores like Whole Foods will likely carry cacao bu*ter, but I always buy my cacao bu*ter online because it’s MUCH cheaper price I’ve seen. I’ve tried a number of other brands and they’ve all been delicious!