Chestnut chocolates…

Again something made from chestnuts. At the moment my absolute favourite ingredient!

These chocolates are vegan if you use vegan chocolate (you can find this in special shops with organic and vegan products – chocolate with rice milk). To make these chocolates low histamine they are without alcohol, but therefore they also don’t keep so long. They are stored best in the fridge and eaten up soon 🙂 This should not be a problem as they are really delicious. They lived only a day here 😉

These chocolates also make a great present, e.g. for christmas. But remember to prepare them freshly.

Chestnut chocolates

preparation time:

ca. 20 minutes + ca. 30 minutes in the fridge

difficulty:

simple

IMG_5314 IMG_5317

ingredients for about 12 pieces:

12 chestnuts
100g white chocolate
2 tbsp. coconut sugar (more if you wish)
1 tsp. homemade vanilla sugar
ca. 30g cocoa butter
pinch of cardamom, if you can tolerate this

IMG_5319

preparation:

Carve into the chestnuts on top twice to form a cross – without this step you’ll not be able to get the content out of the shell, well, not quite easily at least. Now toss the chestnuts in the oven for about 20 to 25 minutes at 180-200°C. When half of the time is passed, turn the chestnuts once. Remove them from the oven. Remove the shell to get to the yummy content.

While the chestnuts are in the oven melt both half of the chocolate and half of the cocoa butter by bain-marie.

Blend the chestnuts with the melted chocolate mass. If you wish add a little cardamom to the mass. Add sugar as much as you like. Mix everything well.

Cover a plate with baking paper and set little balls by using a decorating bag on the plate. You can also use your hands to form the balls.

The plate with the blanks stays in the fridge for a moment.

Meanwhile melt the rest of the cocoa butter and chocolate. Roll the cold and now hardened chestnut balls in the melted chocolate and set them on the covered plate again. A chocolate fork is quite helpful for this step. Store the chocolates in the fridge and eat them up soon.

Enjoy!

(c) The Histamine Pirate

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Movie star…

Today I’ve a recipe from a movie for you. It’s simple, but awesome like most great things actually are. Especially in the cold season I like to come home to a hot chocolate.

In “Chocolat” everything is – you guessed right – about chocolate.

Chocolat_sheet

I know that some people have problems with chocolate. Yet, chocolate actually does not contain much histamine, but other biogenic amines like theobromine for exmaple (which can be lethal for cats in small amounts by the way) and therefore it is branded as a trigger or histamine liberator. Emulsifying agents like SOY lecithin are another problem 😉 Together with today’s recipe I will also let you know what my favourite chocolate brand is that manages without soy lecithin. I use this one when I don’t feel like making my own chocolate or when I just don’t have the time to do so. This post is not sponsored and I actually don’t intend to advertise here for products, yet, people are often curious what “histamine friendly” alternatives there might be. It took me some time to find a chocolate brand (without soy lecithin) that works.

Generally with chocolate and histamine the rule of the thumb applies that the lighter the better. Homemade, without soy, is always an option if you don’t want to miss out on chocolate.

This recipe comes in two versions, the original movie recipe and a histamine friendly alternative.

 

Hot dark chocolate with chili pepper and hot white chocolate (as histamine friendly alternative)


chocolat

That’s what the original looks like

chocolat1

And this is how it’s enjoyed

 

preparation time:

ca. 5-10 minutes

difficulty:

simple

ingredients for 2 cups (1 light, 1 dark):

2 1/2 pieces of white vanilla chocolate (Vivani) and 5 pieces of milk chocolate (Vivani, the bar is divided differently than the white one)

a little (about a tbsp.) whipped cream (self-made) – optional

ca. 300-400 ml milk

a pinch of chili pepper for the dark one

(a pinch of cinnamon) – optional

 

preparation:

Warm up milk on low fire in a pot, don’t bring it to boil though. Throw in the chocolate and slowly let it melt. Stir throughout the whole melting process, a little wire whip works great for that.

Meanwhile prepare the whipped cream with a little bit of homemade vanilla sugar.

When all the chocolate is melted, remove the pot from the stove and pour in the cups.

Add a pinch of chili pepper and stir carefully. Set a heaped tablespoon of whipped cream on top of every cup or push the whipped cream through an icing bag – that’s even prettier.

If you feel like watching a scene from the movie now where this chocolate appears, there you go. Armance drinks Vianne’s chocolate here for the first time and she is delighted in her own way about it 🙂

 

If you like to enjoy a histamine friendly hot white chocolate then go for white chocolate instead and omit the chili pepper. Use vanilla instead. Here we also went for both versions.

Enjoy!

 

(c) The Histamine Pirate

What about chocolate…?

Tips

What about chocolate…?

 

About chocolate

Especially people suffering from migraines often cannot tolerate chocolate. Although chocolate actually is quite low in histamine it contains two other biogenic amines, namely tyramine and phenylethylamine, both present in cocoa. Biogenic amines are histamine triggers. In high dozes biogenic amines are toxic to all humans.

In general, chocolate with high cocoa content will lead to reactions more likely. Avoid therefore dark and bitter chocolate. Milk chocolate is often better tolerated.

Moreover, white chocolate usually is better tolerated. To produce white chocolate the cocoa mass is deprived its cocoa powder. Only the cocoa butter is being used. Milk constituents and sugar is usually added then. White chocolate contains less biogenic amines, as only the cocoa butter is used.

Apart from biogenic amines often the thickeners cause problems. Usually soy lecithin is being used as thickener in (white, dark and milk) chcolate. Soy usually is not tolerated well with histamine intolerance. Some specialised food stores may offer chocolate that is not based on soy thickener.

Chocolate that is not tolerated due to additional ingredients

Filled chocolates often contain alcohol and therefore may cause problems.

Also avoid chocolate containing nuts.

Many sweets contain chocolate or cocoa, but also other ingredients that may cause you problems. For instance tiramisu contains alcohol, nougat contains nuts and marzipan is made from almonds that not everybody can tolerate. So watch out for these additional ingredients.

I hope I could help those of you who sometimes have a chocolate craving still. Maybe you can find a way not to omit chocolate from your diet altogether.

Below there is room for your comments. For feedback please feel free to e-mail me at histaminarm[at]vollbio.de.

 

(c) The Histamine Pirate