For my 100th post..... and a Happy Blogaversary.....a new chocolate is born.
Organic Mango Love Hand Dipped Chocolates.
Last year I was remaking myself. Fresh out of the hospital, I was stuck... literally. I had a limited range of motion, I was unable to walk without assistance. The walker, shower stool and handy grab bars became my new best friends. And how humiliating is that at age 36? It was not fun at all. Slowly, with the help of my friends and family, over the course of several months, I made it back to the world of mobility, agility and motion. Thank you friends and family for helping support my personal healing and rebirth. ♥♥♥
My first few blog posts were all about my healing and foods that heal. Now as I take a look around, I am stuck again. This time I am stuck smack dab in the heart of chocolate land. Not a bad place to be for a women who lives for chocolate, wine, good food and juicy conversation. How does something like this happen? A week doesn't go by without me tempering chocolate and dipping bon bons. I would never have imagined myself where I am now as of last year. It is amazing if we take one step forward without looking back, we end up on the path we never thought we would take. My path happens to involve chocolate.... a lot of it.
Making chocolates is so very zen in nature. If you are not in a good head space, I guarantee you chocolates will fail. A life lesson that can be applied to anything. I have had many chocolate fails over the past several months, but I also have had many tasty successes. Your chocolates will not turn out when you are upset at your husband for mounting a huge antennae on top of your house or when your children have decided that duct-taping their feet together was somehow a good idea. Respect the chocolate, it's origins and carve out a quiet space to create your masterpiece. It is worth it.
I picked up some delicious organic champagne or altufo mangoes at the store earlier last week and waited for them to ripen. They were quickly made into my first fruit puree.You can throw your fruit purees into sauces, marinades, desserts, puddings smoothies or use them for an ice cream topping. The list is endless...... just use them for something delicious! You will see below what I created using my mango fruit puree. The puree went into the top and bottom layer of my chocolates. It was utter Mango Madness.
Mango Fruit Puree
5 ripe organic mangoes
Peel mangoes. Cut fruit off pit. Place fruit in blender until pureed. Measure/weigh out mango puree. Then add back into the mango puree exactly 1/10th of the weight of the puree in sugar. Meaning, if you have 16 oz of fruit puree, you will need to add in 1.6 oz. of sugar back into your mixture. Blend all ingredients again and strain if needed to remove any unwanted fiber. You can use this exact recipe with any fruit. Just follow the measurements and make sure you strain if doing berries or something else with seeds. Refrigerate until ready to use.
100 posts later, I am filled with so much happiness. The friends I have made through food blogging have been amazing. It is awesome to see so many talented people, wrapping their arms around their own passion and kicking ass in the kitchen. Eat some chocolate for yourself today and think of all the amazing things you have done. Embrace your talent, dive in head first. And please.... come to my house to eat chocolate!
Foodie love and mango chocolates ~ Megan