You learn a lot about the food you eat when you make it yourself. In particular, you get a sense for the constituent parts of any dish (rather than viewing it as a whole). That tasty cake you’re eating? It’s just flour, oil, and sugar. That muffin, loaf of bread, or cookie? Same thing. In fact, almost everything we eat is the same handful of ingredients arranged in slightly different ways. Food is not actually more than the sum of its parts, is what I’m saying.
The takeaway is this: if you cook, you become more conscious about food. Really conscious. I’m not sure if that’s a good or a bad thing, but I’m not one to shy away from cold, harsh truths. I honestly think, as obvious as it may seem, that the apparent “diversity” of food is an illusion is a reality most people miss–especially if all you eat is processed junk (soy and corn, corn and soy, more soy and corn).
Chocolate is a great example of this. I’ve always wondered why it’s so high in calories. I mean, it’s just cocoa powder, cocoa butter, and sugar. But, what is cocoa butter, fundamentally?
It’s oil. You’re eating sugar and cocoa powder suspended in oil.
Well, let’s make some chocolate!
Nutrition Information (Entire Base Recipe)
Calories (681), Carbs (54g), Fat (58g), Protein (8g), Sodium (0g), Sugar (29g)
Ingredients: Cocoa butter (4 Tbsp), cocoa powder (1/2 Cup), confectioner’s sugar (1/4 Cup).
Preparation: Heat the cocoa butter in a saucepan until it melts. Add the other stuff. Stir. Pour into container of some kind. Let harden in fridge. Done.
That’s really all there is to it. Chocolate has this reputation of being a finicky luxury item. Maybe it is if you want like, silky smooth tempered milk chocolate. I’m not so refined, which is good because I’m also extremely sloppy and lazy.
Now, me being completely unable to follow even the simplest of instructions, here’s how I actually made the chocolates. I dumped a random amount of cocoa butter into the pot, eyeballed the sugar, and threw in enough Hershey’s cocoa powder until the turned dark brown. Then I stirred and added more crap until the chocolate was kinda thick. Then I poured the goop into silicone moulds I bought off Amazon for five bucks and let it set in the fridge. Some of the moulds had coconut shavings in them (because I can).
Anti-climatic, right? Exactly my point. Also, now that I’ve made chocolate, I don’t want to eat it. Especially because I hate Hershey’s. Ugh, this is like the Injera Incident all over again.