The Living Force
Gawan said:Gawan said:For all fat-bomb lovers there exists some hope since without eggs fat bombs seem not be doable anymore. We experimented over the last weeks a lot and may have found a good solution, though the experiment is not over yet and about one procedure we are not entirely sure yet (step 7), but I like to describe it in the recipe description. The following recipe is just with butter since the organic lard we have taste like nuts and so we decided jut to go along with butter instead. The fat bomb is only made with cocoa and fruit would need to be tested out again and somehow cocoa is something you always can eat. And the egg replacement is sunflower lecithin.
What do you need for a huge batch? We are using the following ingredients (on concentrated over the last month already mainly only on fat):
1. Start to heat the 1.5 liter of pure water till it boils
2. put the cocoa and lecithin in one pot and jus stir it try (picture 03)
3. mix the hot water in the cocoa and lecithin mixture, stirring it constantly (either electronically or by hand till no lumps are left) (picture 04)
4. Put all the fat and xylitol in one huge pot and start to melt it slowly on lower heat (the temperature isn't too important anymore, but it shouldn't be too hot as well, because the butter can get separated especially when heating too long), stir it with a wooden spoon from time to time, that the butter doesn't get burned and the fat gets easier melted (picture 05)
5. switch of the heat of the fat and use a mixer to get all the butter melted (picture 06)
6. mix the cocoa-lecithin mix and fat together by using a hand mixer (best is if somebody could give a hand lifting the heavy pot with the cocoa and water) (picture 07)
7. the tricky part is and is not entirely perfected yet: putting the entire fat bomb mixture pot in cold water and keep on stirring with the mixer (picture 08) and it seems at a certain temperature that the fat doesn't get separated anymore. That means: wait a bit and keep on mixing it from time to time.
Fwiw some minor modifications: We are now just heating the fat and mixing all dry ingredients together (cocoa, xylitol, lecithin) and last mixing it with hot water and then with the fat.
Step seven is a mixture of temperature (below 55°C/131°F in our experience) and time before the water and fat build one fluid. And it shouldn't be mixed too long too then it gets greasy. The top layer of the fat bomb (some kind of milk skin) keeps it below fluid and creamy and storing it too long outside (i.e. taking it to work) separates it a bit more again.
The biggest drawback is that the fat bombs build within one week mold and we experimented how to stop it, maybe the lecithin causes it. Unfortunately without avail (no lids, letting it cooling down and no lids, cleaning lids with vinegar) with that the best way to store is to freeze them and put them out some time before eating, or it is some good ice cream :).
And thanks for sharing the other recipe Michael!
I tried your recipe with some non-gmo soy lecithin I had. At step 7, I found it hard to get the mixture to emulsify. So I decided to put the whole pot in the freezer and wait for it to cool down, that maybe the lower temperature could make emulsification easier. It worked quite well, I needed to use the hand mixer to mix up the hardened butter and liquid portion together. I brought it out of the fridge, mixed it, and put it back in, and repeated until the consistency was good.
However, the end result was a bit too buttery for my taste. It makes a really good frothy cocoa when mixed with water. Maybe I can increase the amount of water and lecithin to make a less buttery fat bomb... but that would defeat the purpose of it being a fat bomb. The other alternative is to get used to the flavour, which I think is possible. Added cocoa and vanilla may help. I am guessing that due to the extremely high fat percentage, using gelatin in this recipe is a no-go?