Ever once in a while I get the craving for a warm cup of hot chocolate. I don’t drink it so often but when I do it has to be really really good. And trust me..this one is!

I came upon this recipe a while ago on @nowforager and I thought “yes! This is exactly the type of hot chocolate I want.” I’m the biggest fan of the combination chocolate with citrus, especially passionfruit. 
I knew I needed to give this a try.  

This hot chocolate is divine. I absolutely love it and it will make your ordinary cocoa even more special. It has a wonderful creaminess and so frothy which then again gives it a light feel and taste when drinking.

 
I really suggest you give it a try the next time you make a cup of hot chocolate.

As for the passionfruit in this recipe I used a puree (Boiron). I always go for purées when possible because you always have consistent flavor, freshness and intense flavor. 

140g Passionfruit chocolate canache
340g milk
Pinch of salt
60g whipped cream (if desired)

170g milk chocolate ( I used Ambra 36% from Felchlin)
75g passionfruit puree (Boiron)
60g whipping cream
3g vanilla powder ( or 1 tsp vanilla paste)
25g butter, room temperature

For the canache heat the passionfruit püree to about 60°C and set aside.

Melt the chocolate over a Bain Marie (water bath) on low heat until completely melted. In a separate pot bring the cream, salt and the vanilla to almost a boil and in 3 steps add it to the chocolate.

Always add it little by little, so at the end you get a smooth and creamy texture. 

When incorporating the cream into the melted chocolate stir from the middle of the bowl in small circular motions. You don’t want to whisk it too vigorously. 

The canache will start to split but it will emulsify when you add the last bit of cream.

Once incorporated add the warm passionfruit puree and the butter. Keep incorporating until the butter has melted and you have a smooth and shiny canache.

For extra creaminess hand blend the canache for a few seconds. (make sure to not incorporate too many air bubbles. Hand blending will give you a perfect emulsion.)

Store the canache in an airtight container and keep at room temperature for a few hours until it sets. Or better you store it overnight so it can cristalize properly (store it in the fridge after 24 hours. It can keep good for up to 3 weeks)

I am loving this cashew coconut spiced granola at the moment. It is super crunchy, perfectly sweet and has a great mix of spices. 

I know that the number of granola recipes are endless and there is no one perfect granola, at least for me. There are just too many options and flavors and I like to switch and make different flavors depending on season and simply what I feel like eating.

This recipe is adapted from @aninagepp original recipe. I made with a few small changes adding some ingredients and changing the type of sweetener.  

I love the taste of coconut in my granola and combined with the super crunchy buckwheat and cashews it’s amazing. Also love the cashews in this recipe not just because of the crunch but also for the fact that they have a beautiful slight sweetness to them. 

The spices I used in this recipe are cinnamon, cardamom, vanilla and ginger. A beautiful mix! 

Make sure to use good quality spices to get the best and intense flavor. (For example for the vanilla powder I always use the one from Vanilla Dream)

As for the sweeterner in this recipe I used agave sirup instead of date sugar as in the original recipe. You can easily substitute it for another sweetener for example maple-, date- or rice sirup. Just keep in mind that that depending on the type of sirup you use you will have to adjust the amounts slightly as some are sweeter than others. Of course also depending on your preference

In any case it will taste insanely good! 

120g buckwheat, whole
25g coconut flakes (desiccated)
70g oat flakes
80g cashews, roughly chopped 
50g coconut oil, melted 
50g agave sirup
1/2 tsp cinnamon powder
1/4 tsp cardamom ground
1/4 tsp ginger powder ground
1/2 tsp vanilla powder (or vanilla paste)

-Melt the coconut oil on medium/low heat. 

-Mix together the spices in a separate bowl to get an even mixture. 

-In another bowl mix together the buckwheat, oat flakes, chopped cashews, melted coconut oil and the agave sirup. Add the spices and mix well until evenly combined. (You want to have an even distribution of the spices all over)

-Place the granola on an oven tray lined with baking paper. Even it out on the tray and bake in the oven at about 160°C for about 12-15 minutes until the nuts start to turn golden brown.

-Let it cool completely before placing in an airtight container. 

-The granola can be kept up to 30 days or more.

Enjoy and happy baking!

Laura