I made a rookie mistake.
Yep. I surely did.
And, it cost me. Big time.
“Good judgment comes from experience, and experience comes from bad judgment.”― Rita Mae Brown, ‘Alma Mater’
One of the first things you learn on this Autoimmune Protocol caper is to read the labels. It’s such a big deal. Gluten and soy, in particular, sneak up on you in the most unlikely ways. And, it just so happens that they are two of my biggest triggers.
When I was in New Zealand recently, my Mum – who, it must be said, goes out of her way to accommodate my weird and challenging dietary requirements – introduced me to Lindt Excellence Lime Zest Chocolate.
And, it was good!
In fact, it was so good that I accidentally on purpose forgot to read the ingredients list.
And, I ate it. Actually, I ate a little bit every day.
Not only that, but I told LM about the fabulousness that is Lindt Excellence Lime Zest Chocolate and he had a bar waiting for me when I returned to Sydney…
Well, you can guess what happened, can’t you.
I experienced the worst flare I’ve had in over two years. It was bad.
And, I really have no-one to blame but myself. It’s a lesson…
Read. The. Labels.
In this case:
Sugar, Cocoa Mass, Cocoa Butter, Anhydrous Milk Fat, Freeze-Dried Lime (Lime Zest 40%) (1%), Natural Lemon Flavouring, Emulsifier (Soya Lecithin), Flavouring (Vanilla), May contain Sesame Seeds, Wheat and Nuts, Dark Chocolate contains: Cocoa Solids: 47% min
May Contain: Wheat, Nuts, Sesame Seeds
So, Lindt Excellence Lime Zest Chocolate and I have parted ways…
But, despite the horrid consequences, the good people at Lindt planted a seed.
I discovered I really like lime chocolate. Maybe even more than orange chocolate.
And if I really like lime chocolate, then perhaps there are others out there like me.
So, it would be doing you (them?) a dis-service not to create a slightly more allergy-friendly approximation of the lime zest chocolate. Wouldn’t it?
So, I did. Here it is…
and it is GOOD!
- 300 g best quality chocolate (70 - 85% cocoa solids) + 200g more for dipping
- 300 mls coconut milk
- zest of 2 limes (approx. 2 teaspoons) + zest of one more for sprinkles
- 1 teaspoon fresh lime juice
- ½ teaspoon salt.
- Chop 300g of your chocolate into slivers or shards. The smaller the better. Pop into a medium sized glass or ceramic bowl.
- Pour your coconut milk into a medium pot and heat to a simmer. It is very important the milk doesn't boil.
- Pour the coconut milk over the chocolate shards. Walk away for 3 minutes.
- Stir gently for 2 minutes, ensuring the chocolate completely melts into the coconut milk. Add zest of 2 limes, lime juice and salt. Stir.
- Pop the ganache into the fridge for 4 hours.
- Using a teaspoon measure and your hands, form the mixture into balls. It will be messy!
- Pop the balls into the fridge while you prepare the dipping chocolate.
- Line an oven tray with baking paper.
- Break the remaining chocolate into small pieces. Pop into a heat resistant bowl.
- Heat 2 cms of water in a small pot. When at a simmer, turn the heat to low. Pop the bowl with your chocolate pieces over the water and stir until melted. Set bowl aside.
- Remove tray of chocolate balls from the fridge.
- Using a couple of teaspoons, dip each chocolate ball into the chocolate before transferring to the lined tray. Pop a small sprinkle of zest on top.
- Repeat for the remaining balls.
You'll get at least 30 truffles (depending on how many your partner steals before you count them!)
E N J O Y !