Mock Chocolate II
Whether you are a vegan, or just trying to avoid chocolate, this icing recipe is wonderful for making leaves, swirls and other cake decorations.
Coconut fat, or coconut butter, is often found at health food stores, or some high-end grocery stores. It is a solid fat, similar to a softened butter. Because it has about 100 calories per tablespoon, it is not much healthier than butter, but the flavor compliments the carob.
If you have suggestions for this recipe, or you want to share your experience with it, please rate and comment on it, or email email@example.com. Fellow cooks/bakers want to know!
(For leaves and other decorations)
For 500 g (approx. 1 lb) “chocolate”:
250 g (8 oz/2 cups) coconut or other hard vegetable fat
200 g (7 oz/1 cup) icing sugar
50 g (2 oz/1/2 cup) carob powder
Melt the fat in a saucepan over low heat. Allow to cool slightly. Add the sugar and carob powder and beat into a paste. On a sheet of baking parchment, draw leaves or other decorations with a pencil or food colouring pen, and turn the paper over.
Fill a paper or other disposable icing bag with the warm mock chocolate and cut a fine nozzle from the tip. Pipe the chocolate designs onto the baking parchment according to the drawings. Refrigerate until firm. Peel off carefully and use for decoration.
Store the remaining mock chocolate in small containers in the freezer and use as required. For grating, use straight out of the freezer. For icings and other decorations, place the container in a bowl of hot water and allow the paste to melt.