Kid-friendly All Shook Up Chocolate Butter Recipe - Sticky Fingers Cooking
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Recipe: All Shook Up Chocolate Butter

Recipe: All Shook Up Chocolate Butter

All Shook Up Chocolate Butter

by Erin Fletter
Photo by iprachenko/Shutterstock.com
prep time
10 minutes
cook time
makes
4-6 servings

Fun-Da-Mentals Kitchen Skills

  • measure :

    to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).

  • shake :

    to rapidly and vigorously move a covered container filled with food up and down and side to side to combine ingredients and create a different consistency, such as shaking whipped cream to make butter.

Equipment Checklist

  • Liquid measuring cup
  • Measuring spoons
  • Plastic jar + tight-fitting lid
scale
1X
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Ingredients

All Shook Up Chocolate Butter

  • 4 oz heavy whipping cream **(for DAIRY ALLERGY omit butter recipe and sub mixture of 1 T powdered sugar + 1/2 tsp cocoa powder, or top with extra chopped fruit)**
  • 1 to 2 tsp unsweetened cocoa powder **(for COCOA/CHOCOLATE ALLERGY sub carob powder)**
  • 1 pinch salt
  • 2 heaping tsp honey/sugar/agave

Food Allergen Substitutions

All Shook Up Chocolate Butter

  • Dairy: Substitute 1 T powdered sugar + 1/2 tsp cocoa powder mixture for heavy whipped cream, or top pancakes with extra chopped fruit.
  • Cocoa/Chocolate: Substitute carob powder for cocoa powder.

Instructions

All Shook Up Chocolate Butter

1.
measure + add + shake + emulsify

Measure and add 4 ounces of heavy whipping cream, 1 to 2 teaspoons cocoa powder, 1 pinch of salt, and 2 heaping teaspoons of honey to a jar with a tight-fitting lid. Screw the lid on to secure it, then shake until the ingredients are emulsified and you no longer hear a "sloshing" sound! The butter forms after vigorous shaking, and it will be thick and creamy when it does! Taste and add more cocoa powder or honey if needed.

Surprise Ingredient: Chocolate + Cocoa!

back to recipe
Photo by New Africa/Shutterstock.com

Hi! I'm Chocolate!

"Hello! Let me introduce myself! I can be dark brown, light brown, or even white. I'm sometimes bitter, sometimes a little sweet, and often very sweet. I add flavor and excitement to many other foods! Have you guessed yet? I'm Chocolate! You may be familiar with me from candy bars or chocolate sundaes, but I can liven up many other foods, too, including chili, butter, and milk!"

History

  • The cacao (kahKOW) tree is native to equatorial South America and the rainforests of Mesoamerica. It was first used 5,300 years ago by indigenous people in South America. Mesoamericans who lived in the rainforests of Mexico and Central America domesticated the tree about 1,500 years later. They drank chocolate as a bitter beverage—far from the sweet treat most of us are familiar with today. 
  • The Mayan people of Central and South America used cocoa as currency and as medicine: it was very valuable, just like vanilla! In fact, it was so precious that they made counterfeit cocoa beans out of clay and avocado seeds!
  • The Aztec people are a nomadic tribe in Northern Mexico. When the Aztec empire began to expand, they demanded that the Mayan people pay tribute to them through gifts of cacao. 
  • The Aztec people ruled until Spaniards arrived and conquered the land and its people. The Spanish explorers took cacao beans back to Europe, where they experimented by adding cinnamon and sugar to sweeten it. For a long time, only aristocratic people enjoyed chocolate.
  • Princess Maria Theresa married Louis the 16th from France and gave him chocolate as a wedding present! Demand for chocolate soon grew very fast, and as a result, people were enslaved on plantations to grow cacao to meet the high demand.
  • In 1847, Joseph Fry invented the first chocolate bar. By 1907, Hershey was manufacturing millions of chocolate kisses each day.  
  • Cacao trees grow best in the rainforest underneath the branches of taller trees. However, they won't bear fruit until they are at least three to five years old. 
  • Most early Spanish sources refer to chocolate as "cacahuatl" (cah-cah-Hwat), which translates to "cacao water."
  • The word chocolate comes from a combination of a Mayan word for hot, "chocol," and an Aztec word for water, "atl."

How Chocolate is Made

  • All chocolate comes from the beans of the cacao tree. Cacao trees produce pods containing pulp-covered seeds. Before cacao is processed, it would be hard for most of us to recognize it as chocolate! This is because the pulp-covered seeds taste bitter and raw and look nothing like the chocolate products we see in stores.
  • The seeds go through a process called fermentation, and then they are dried and made into nibs before being turned into chocolate. 
  • A cacao pod contains about 30 to 50 almond-sized seeds—enough to make about seven milk chocolate candy bars! 
  • After roasting and grinding cocoa beans, chocolate liquor is left, which is about equal parts cocoa solids and cocoa butter. After the cocoa butter is mostly extracted, the result is dry cocoa solids. Cocoa powder is the powdered form. Natural cocoa is a light brown color and tastes bitter. 

  • Dutch chemist Coenraad van Houten created the "Dutch process" method in the early 19th century to reduce the acidity in natural cocoa powder by treating the beans with alkaline salts. As a result, Dutch process cocoa is less bitter and has a dark brown color.

How to Enjoy Cocoa & Chocolate

  • You can add unsweetened cocoa to milk with sugar, honey, or stevia for a delicious and warming beverage. You can also add it to smoothies for a delicious chocolaty taste and an extra hit of magnesium and polyphenols. 
  • Chocolate comes in many forms: bars, kisses, chips, powder, shavings, puddings, syrups, and sauces.
  • Unconventional chocolate flavor pairings: cardamom, lavender, wasabi, chili, chipotle, sea salt, lime, matcha, curry, ginger, mint, figs, fennel, sesame, parmesan, and Earl Grey tea. Seriously, what doesn't go well with chocolate?! Can you think of any other fun and delicious pairings?

Nutrition

  • Dark chocolate helps protect your heart, blood, and brain! To get the full health benefits of chocolate, choose at least 85% cocoa content or higher. The higher percentage makes the chocolate more bitter, but those bitter compounds, called polyphenols, are antioxidants that provide several health benefits. Many people prefer very dark chocolate!
  • Polyphenols help prevent heart disease by maintaining healthy blood pressure levels, keeping vessels flexible and allowing the blood in our body to flow easier (good circulation), and reducing inflammation. In addition, they help control blood sugar levels, lower cancer risk, and boost immunity. Polyphenols also promote good digestion.  
  • Cocoa is a great source of magnesium. We need magnesium for good health! For strong bones, healthy teeth, and as a building block for proteins within the body.
  • Cocoa can protect our teeth?! Cacao contains antibacterial elements that fight tooth decay. However, this is true with unsweetened cocoa only, as most mass-produced chocolate has a lot of sugar. We know what sugar does to our teeth—it causes decay! 
  • One study has shown that the smell of chocolate may actually relax you by increasing theta waves in the brain!

History of Butter!

Photo by Felicity Tai
  • First churned at least 4,000 years ago, butter became an essential food. As the story goes, it all began one hot day when a Nomad tied a pouch of milk to his horse's neck and later found the heat and jostling had churned the milk into a tasty yellow product. 
  • Before butter became exclusively used as food, people used it as money.
  • For years, butter was only made at home by mixing cream in a container to form butter lumps. Then, as the butter became thicker, the liquid buttermilk was drawn off, and the butter was washed and removed. 
  • Butter churns evolved from skin pouches to earthenware pots that would be rocked, shaken, or swung with whole milk or cream inside to separate the fat. 
  • Eating butter increases the absorption of other nutrients in foods. Because butter is made from milk or cream, it has more nutritional benefits than margarine, a butter-like spread made from vegetable oils. In addition, butter has been around for centuries, where margarine has been around for less than 200 years.

The Yolk's On You

My brother threw a stick of butter at me! 

How dairy?!

That's Berry Funny

My friend hurt herself while making butter on her farm. 

It was an unfortunate churn of events.

The Yolk's On You

How does a cat make whipped cream?

With its WHISKers!

Lettuce Joke Around

Don't ask me to tell you that joke about butter. 

I refuse to spread it.

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