Alongside a balanced and healthy diet, the use of energy supplements are a valuable resource to increase overall athletic endurance and enable a vigorous performance when required.
AB&J Sweetheart Chocolates
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These almond butter and jelly chocolate treats are the grown-up, Paleo-friendly version of creamy peanut butter and jelly.
Tools
Heart Shaped Candy molds
Double boiler
Ingredients
1 cup grape juice
3 T gelatin
1/2 cup almond butter
1/2 cup tempered dark chocolate
2 cups chopped dark chocolate, or more as needed
Instructions
To Make The Grape Jelly: Bring the grape juice to a boil and remove from heat. Sprinkle gelatin over the hot juice and whisk thoroughly until absorbed.
Pour the grape juice into molds halfway up. Place in the refrigerator to set.
To
form the almond layer, carefully melt the almond butter and tempered
chocolate together over a double boiler until completely homogenous.
Allow to cool slightly.
Pour on top of the set grape molds and refrigerate to set the almond layer.
When
AB&J’s are totally set, pop them out of the molds and place on
parchment paper. Using a fork, dip them into tempered chocolate (recipe
below), and remove the excess chocolate using the dipping technique.
Set on parchment to allow the coating to crystallize at room temperature. Handle only after the chocolate is completely set.
How to Temper Chocolate: Measure out ⅓ in weight of the chocolate you would like to temper.
In a double boiler, melt ⅔ of the chocolate, stirring constantly, to 122°F.
When
122°F is reached, “seed” or add in the remaining ⅓ chocolate to bring
the temperature down, constantly agitating the chocolate with a spatula.
When
the temperature of the seeded chocolate hits 83°F, return to gentle
heat and bring the temperature of the chocolate up to 90°F before using.
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