INTRODUCTION
Chocolate drops
Ingredients for dark chocolate (page 66) 1. Make the chocolate according to the recipe on page 66, up to step 6. 2. Wait until the chocolate has cooled and is thicker (around 25°C), scoop a tiny bit of the mixture on the end of the knife, and dab on to wax paper until it forms a drop. 3. Leave the drops on the wax paper to harden, and place into an airtight container.
Preparation time: 30 minutes
These are easy to make on a warm day, but harder on a cooler day because the chocolate hardens too quickly. If you would like to try making them on a cool day, try putting a bowl of warm water under the chocolate to keep the mixture around 25°C. For an easier version of chocolate chips, make the chocolate recipe and then chop on a chopping board.
If we eat too many carbohydrates or not enough protein, our body becomes imbalanced. Sugar cravings are a symptom, just like a headache, and are a sign of imbalance in your sugar metabolism. They’re a sign of a breakdown in communication between the systems responsible for maintaining the equilibrium of your sugar metabolism. Almost every person who enters my office is struggling with some aspect of insulin sensitivity and sugar imbalance. That means one or all of the three organs that are partners in the process—the liver, pancreas, and adrenal glands—are very likely in crisis. Dr Darren Weissman, The Power of Infinite Love and Gratitude ...is a piece of cake
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