|Choc Shot is surprisingly adaptable, great for
hot chocolate and to use in baking as natural sweetener.
A little while ago I came across a product called ‘Sweet Freedom’. I was very surprised to have not heard of it in my sugar-detox investigative days. I had tried so many sugar alternatives and here was something I could buy easily in my local supermarket. I wrote to ‘Sweet Freedom’ and they sent me some of their fruit-based sweetener to review along with this new revolutionary liquid chocolate, based on ‘Sweet Freedom’ and not containing refined sugar or anything that will cause intense sugar highs. I enjoyed sampling and testing it out and it was so good that I regularly buy both the Choc Shot and the Sweet Freedom now. Sweet Freedom is in my handbag at all times as I use it in my coffees when I visit cafes now.
Now Choc Shot was my first taste of a cafe-style hot chocolate at home without the extreme sugar levels I had been used to, and I had missed that taste and was so pleased to experience it again. So I wrote about my experiences of Sweet Freedom and Choc Shot HERE – Sweet Freedom Review, both of which can be used in baking as well in beverages and as toppings.
So I just had to ask them if they would like to join my ’12 days of Christmas’ so one of you lucky people out there can get the chance to win some Choc Shot for yourself.
Now for this give-away and review I decided to do something different with the Choc Shot. In my previous use of Choc Shot I had used it as a hot chocolate and I wanted to see how it stands up when using in baking, to both sweeten and add an extra chocolate flavour to my sweet cakes and biscuits. So being a bit risky, I decided to make something I had not made before. And it turned out surprisingly well (I still feel such a novice in the kitchen, but we all live and learn).
So I chose to bake one of my most-missed and most-loved biscuits. A biscuit I would buy regularly in my sugar-addiction days, the biscotti biscuit. As a coffee lover I love dunking biscotti in my coffee and I came across a chocolate biscotti recipe in the book ‘Homecooked’ by Donal Skehan. I had to make a few adaptations to the recipe as I was not using refined sugar but replaced that with Choc Shot.
And here is this wonderful recipe and I think I am probably going to overindulge as they turned out beautifully.
Chocolate Pistachio Espresso Biscotti Recipe
100g Choc Shot (or sugar if you are using sugar)
(can be unsweetened or sweetened)
Preheat oven to 180C (160C Fan, 350F, Gas Mark 4) Line baking tray with baking parchment (or silicon sheet).
Shape into a 20 by 10 cm log (8×4 inches), place on a baking tray and pop in the oven for about 25 minutes until the dough has puffed up and spread.
Remove from oven and allow to cool slightly and harden (for about 10 minutes).Cut slices about 1cm thick with a serrated knife (bread knife), place the slices back on the baking tray and pop back into the oven for a further 15 minutes until crisp, turning them over half way through. Note: I also cut them in half length-ways to get the usual biscotti shape.
If you hop over to their Sweet Freedom website HERE you can find other recipes for Choc Shot. As it is fairly new on the market I am sure more recipes will come as the days go on. I also saw they had added a new recipe on their Facebook page for Choc Shot porridge bars click HERE to find out more.
MERRY CHRISTMAS & may 2014 be full of blessings for you!
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