During the SULLEN Art Show there was a food vendor that goes by the name of Intimate Cravings! She is always whipping up some deliciousness every show at Artlanta gallery so before I left I grabbed some Coconut Curry Chowder…. as always it lived up to expectations. Being i like to cook my own food and what not I had to look up a recipe real quick and get to chefffin it up. This isnt the recipe IntimateCravings used but close enough for me to get this dish poppin at home.
The recipe below is from THUG KITCHEN so take that in mind when your going over the directions below … lil bih 😀
2 teaspoons olive or coconut oil
½ a large white onion, cut into 1-inch strips
2 red bell peppers, cut into 1-inch strips
1 large carrot, cut into 1-inch strips
1 cup chopped broccoli*
4 cloves of garlic, minced
2 tablespoons of loosely-packed minced fresh ginger
2 tablespoons yellow curry powder*
2 teaspoons soy sauce or tamari
1 ½ cups of canned coconut milk
4 cups of vegetable broth
12 ounces of rice noodles, cooked according to the package**
2 cups of chopped spinach or whatever leafy green you like
1/3 cup chopped cilantro
2 tablespoons lime juice
1 tablespoon Sriracha-style hot sauce***
cilantro, green onion, sliced peppers, lime wedges.
Warm the oil in a large stockpot over a medium-high heat. Add the onion and sauté for a minute. Add the bell peppers and carrot and cook for a minute more. Add the broccoli and cook for another 3 minutes. You want to get the vegetables to soften up just a little but they’re gonna cook through the whole soup making processes, so don’t go trying to make those crispy bitches all soggy right out the gate. Gross.
Add the garlic, ginger, curry powder, and soy sauce and cook for 30 more seconds or until your place starts smelling fucking amazing. Throw in the coconut milk and vegetable broth and bring that shit to a simmer, stirring it every now and then, about 5 minutes. Add the cooked noodles and spinach and let it all simmer together until the spinach starts to wilt, about a minute more. Turn off the heat and stir in the cilantro, lime juice, and Sriracha and taste. Add more curry powder, lime juice, garlic, soy sauce, whatever you think it needs to start tasting right.
Serve right away topped with some extra cilantro or some green onions, maybe some sliced peppers and lime wedges on the side. Whatever the fuck you’re feeling. (remember this is thug kitchen)
** You could use udon instead or hell, you could even use spaghetti if that’s what you’ve got. No need to go to extra stores just for this bullshit.
** If the curry powder you’re using is hot or you know you can’t hang, just leave this shit out.
More than 100 different types of mushrooms are used in Chinese traditional medicine to treat a variety of illnesses. They’re often sold as extracts or consumed dried. The tea form is a delicious way to consume mushrooms and is simple to brew. The first step in brewing mushroom tea is deciding which mushrooms to use. Here are the five most popular.
Chaga mushrooms are known by the botanical nameInonotus obliquus. These mushrooms grow on the bark of birch trees and commonly found in North America and Europe. These mushrooms are particularly popular with Russians and can be found in many tea houses across the vast nation. Chaga mushrooms are black on the outside and vibrant orange on the inside. They’re used to boost immune system health and are packed with antioxidants.
One of the main chemical compounds in Chaga tea is betulinic acid. This amino acid has been linked to lower levels of LDL cholesterol and is useful in treating digestive ailments. The taste of Chaga tea is mild with a slight hint of vanilla. Mushroom tea can be prepared using fresh mushrooms of Chaga powder if preferred.
Cordyceps mushrooms are the most bizarre and intriguing of these mushroom varieties. They are parasitic in nature, growing from the bodies of hosts including ants and caterpillars. Spores from cordyceps plants enter the bodies of moth caterpillars, which burrow underground before death. The fungus then grows from the head of the deceased caterpillar in a vibrant orange stem shape. This type of mushroom essentially mummifies its host.
Cordyceps mushrooms are often referred to as zombie mushrooms because of their life cycle. They’re known in the scientific community asCordyceps sinensisand in Tibet as yartsa gunbu. These mushrooms have been used in Chinese medicine since the 15th century. Modern medicine has found medicinal potential for cordyceps mushrooms in treating cancer, boosting energy, and improving sleep (2).
Cordyceps mushrooms taste similar to ground, unsweetened cocoa powder. The mushrooms are earthy and offer a flavor profile that is nutty, savory and slightly salty.
Lion’s Mane derives its name from it’s stunning appearance. These mushrooms feature lush tendrils that flow and ebb in the wind. The mushroom has several nicknames including Old Man’s Beard and Tree Hedgehog. The plant is scientifically known asHericium erinaceus. These mushrooms grow on both dead and decaying trees in Asia, North America, and Europe. It is an endangered species in some countries, but can be grown at home given the right conditions.
The rarity in wild environments and taste of Lion’s Mane lends to its luxurious nature. Lion’s Mane is used to protect brain health and popular in traditional medicine. This mushroom has a flavor profile that is often compared to lobster. It has a sweet, savory flavor with a meaty essence. The addition of water in tea brewing turns the meaty texture into full-bodied flavor.
Maitake mushrooms are known by the botanical nameGrifola frondosa. These mushrooms grow in northern parts of Japan and across the United States. Maitake mushrooms typically grow on oak trees and can reach weights of over 100 pounds. These massive mushrooms have anti-inflammatory properties that help to reduce pain and discomfort.
Maitake mushrooms taste sweeter than the other mushroom son this list. The flavor profile of maitake mushrooms is fruity, earthy, and spicy. These mushrooms contain the active ingredient L-glutamate, which lends a savory rich flavor known in Japan as umami.
Reishi mushrooms are also known as Lingzhi mushrooms and sold under the botanical nameGanoderma lucidumat health food stores. These mushrooms grow on decaying hardwood trees found in warmer climates. They are commonly found in Asia, Australia, and South America.
These mushrooms are characterized by dazzling, red tops. They grow most often as large, umbrella structures, but can also grow in the shape of antlers in some regions. Reishi mushrooms were thought to offer immortality in early forms of Chinese medicine. They contain high concentrations of antioxidants and can boost white cell production.
Reishi mushrooms offer an earthy flavor. The taste is described as pleasantly bitter with woodsy notes. The meaty flavor of this tea is often balanced by adding a sweetener such as honey or almond milk.
Mushroom Tea Recipes
1. Chaga Mushroom Tea
Chaga mushroom tea offers a mild flavor and can be brewed for long periods of time without developing bitter notes. This tea is typically consumed unsweetened, but you can add a cinnamon stick or maple syrup for a hint of sweetness. Chaga tea is also commonly served as an iced tea. To make this recipe an iced version, simply brew as follows, refrigerate for 3 hours, and serve with ice cubes.
1 1-inch Chaga chunk cube or chaga tea bag
2 cups hot water
1. Use an electric tea kettle, tea pot, or a large pot to heat water.
2. Use a coffee grinder to grind the chaga chunk into a fine powder. Chaga powder can be substituted for faster brewing. Chaga tea bags may also be used if preferred, although the health benefits tend to be better with pure chunks and powder.
3. Add the chaga powder to a tea infuser and place in the boiling water.
4. Let the chaga tea steep for 5 minutes. Aim for 4 to 6 minutes if using tea bags instead.
5. Pour the chaga tea into a cup and enjoy!
2. Cordyceps and Ginger Tea
7 grams cordyceps mushrooms or 1 tablespoon cordyceps powder
1/2 lemon or 2 teaspoons of lemon juice
4 thin slices of fresh ginger
1 1/2 cups water
1. Heat water in a large pot on the stove until it reaches a rapid boil.
2. Add in the cordyceps pieces or powder and let steep for 10 minutes.
3. Turn the heat down to medium and add in the ginger slices and lemon juice. Steep for 5 additional minutes.
4. Use a fine mesh strainer to remove the ginger and cordyceps mushrooms. Serve in a warm mug
3. Lion’s Mane Chai Tea
Chai teais a popular favorite thanks to its creamy texture and spicy flavor. For this recipe, we’ll use chai spice mix for faster brewing. You can make your own chai spice blends at home using you favorite ingredients. Tea bags can also be substituted for easier brewing. Chai typically contains 5 staple ingredients including black pepper, cardamom, clove, cinnamon, and ginger so make sure to use these in your homemade spice mix.
3 grams Lion’s Mane mushrooms
1 tablespoon chai spice blend
500 ml water
1 tablespoon coconut milk
1 teaspoon coconut oil
Dash of honey
1. Bring water to a slow boil and add in chai powder. Simmer on low for 20 minutes.
2. While the chai is brewing, place Lion’s Mane mushrooms, coconut milk coconut oil, and honey in a blender. Blend for 30 seconds on high speed.
3. Add the blended ingredients to the chai. Mix well and serve in a tall mug.
4. Add frothed milk on top for a creamy texture or sprinkle a little cinnamon for garnish.
4. Maitake Green Tea
Green teais a healthy powerhouse and research shows it can help you live longer and healthier. There are several varieties of green tea and all can be used for this mushroom tea recipe.Japanese green teaswill lend a sweeter, more vegetal flavor whileChinese green teaswill be more earthy and bold. Shiitake mushrooms can be substituted for maitake if needed.
10 grams Maitake mushrooms
1 teaspoon vanilla extract or 1/2 a vanilla bean
1 tablespoon loose leaf green tea
8 ounces hot water
1. Heat water in a large pot until it reaches a boil.
2. Add the Maitake mushrooms and steep for 10 to 15 minutes.
3. Turn heat down to medium before adding vanilla and green tea leaves.
4. Steep for 5 more minutes.
5. Strain the tea leaves and mushroom pieces using a fine mesh strainer. Enjoy!
5. Reishi Marjoram and Honey Tea
Reishi mushrooms tend to have a slightly bitter flavor, so most recipes even this out by adding sweeteners. In this recipe, we’ll add the sweetness of honey with the spicy and earthy taste of marjoram. This results in a smoother mushroom tea. You can also substitute marjoram with peppermint, basil, rosemary, or dried flowers such as jasmine and chamomile.
10 small pieces of reishi mushrooms – finely sliced
8 fresh marjoram leaves or 5 drops of marjoram oil
2 tablespoons honey
8 ounces hot water
1 lemon slice
1. Bring 8 ounces of water to a rapid boil in a tea kettle or stovetop pot.
2. Once the water is boiling, add the reishi mushrooms.
3. Turn the heat down to medium high and add honey, oil, and leaves.
4. Steep for 5 to 10 minutes. Taste the concoction every 30 seconds after 5 minutes to find the perfect flavor for your tastebuds.
5. Serve in a drinking mug and garnish with a slice of lemon or add a dash of fresh lemon juice.
Get Creative With Mushroom Tea
Mushroom use dates back centuries. Traditional medicine prescribed these ingredients for a variety of ailments. Medicinal mushroom tea is a delicious way to get the health benefits of mushrooms without having to cook up a full meal. Mushroom tea preparation takes minutes and only a few basic ingredients so you can drink this tea at home or on the go in no time.
Mushroom tea is extremely versatile. Use one of these five common mushrooms or branch out with psilocybin mushrooms or other favorites such as morels. These recipes are intended to be malleable so you can mix it up with ingredients you love. Mushrooms are hearty, earthy ingredients that pair well with both spices and herbs. Use flowers to sweeten these mushroom teas and add a dainty touch. Spice things up by adding cayenne and black pepper to these mushroom recipes. The possibilities—and flavors—are endless!
The history of the acai bowl traces back to time before memory. Throughout the Amazonian basin the acai palm thrives. The edible palm heart and berry are a vital source of food for many people of the region. Unlike the modern incarnation of sweetened acai bowls, the acai berry pulp was (and still is) eaten as a staple, unsweetened and alongside manioc, and perhaps with a main course like fish. This is the original acai bowl.
There is deep history between acai berry and the Amazon. But how did acai make its way out of the Amazon? Here is an account of the modern history of the acai bowl.
Modern History of the Acai Bowl
In the early 1970’s, frozen acai pulp began to travel from the Amazon to northern Brazilian cities. In the 80’s, it was legendary Brazilian Jujitsu founder Carlos Gracie who likely popularized the acai bowl (frozen acai pulp blended with banana) in southern cities like Rio de Janiero. Gracie established his own brand of diet called the Gracie Diet which sought to maximize the performance of his fighters. A center piece of it was the acai bowl. You might imagine for a moment, his rough, tough, and buff students hanging out in Rio near the beach, eating an acai bowl on a hot summer day. More than a few impressed passerby’s likely remarked, “what are they eating?” with the hopes of manifesting similar physiques, bite by delicious bite. Sorry people, acai is very good for you, but not capable of creating miracle health breakthroughs. Aside from an organic acai bowl everyday, it will take some sweat and effort.
As time went on Brazilian surfers and fitness enthusiasts began to partake in the acai bowl trend through the 90’s. In the 2000’s organic acai pulp first boarded a flight to the USA- the party was only just beginning. Hawaii and Southern California became the first places where the acai bowls really found a home. It was popularized by surfers who sought a tasty and healthy after session pick-me-up. Imagine eating cool organic acai topped with fesh banana after a mid-morning, scorching session: heavenly. Acai bowls can now be found all over Hawaii and Southern California, where they have become a staple, and beyond. Cafes like Banzai Bowls in Southern California and Basik Acai in Kona, HI are dedicated to serving ultra premium and contemporary acai bowls. We are proud they serve organic Tambor Acai.
Tuna fish is a very diverse saltwater fish thatbelongsto the Scombridaefamily, commonly called the mackerel group. However, tuna belongs to a tribe, called Thunnini. This tribe contains 15 species of tuna, most of which are enjoyed around the world in culinary traditions.
The health benefits of tuna fish include its ability to reducecardiovasculardisorders, stimulate growth and development, lowerblood pressureandcholesterol levels, and help inweight loss. Tuna also has the ability to boost the immune system, increase energy, aid inskincare, increase red blood cell count, and has anti-cancerproperties. It also protects against variouskidney diseases, prevents age-related macular degeneration, reduces general inflammation, and inhibits cell membrane damage.
Now, let’s explore more of the health benefits of tuna fish that these components confer.
Tuna fish is low in calories and fat, yet loaded with beneficial nutrients like protein. The omega-3 fatty acidsfoundin this fish stimulate a hormone called leptin, which balances the body’s food intake with the internal desire to eat more. This can reduce overeating and make sure that your body is only consuming what it actually needs.
Boosted Immune System
Tuna contains a good amount ofvitamin C,zinc, andmanganese, all of which are considered antioxidant in nature. Antioxidants are one of the body’sdefensemechanisms against free radicals, the harmful by-products of cellularmetabolismthat cause chronic diseases. However, the real champion of tuna’s immune system-boosting potential is selenium. This fish is rich in this mineral, giving nearly 200% of the daily requirement in a single serving. This makes the fish a very powerful antioxidant and immune-boosting food.
The B complex vitamins in tuna have beenconnectedwith a wide range of health aspects. They are mainly involved in boosting the metabolism, increasing the efficiency of organs, protecting the skin, and increasing energy levels. By consuming this fish regularly, you can ensure that you are active, energetic, and healthy.
Tuna is arich sourceof iron, along with the B-complex vitamins that play an important role in red blood cell formation. Without iron, people become anemic and their blood is unable to oxygenate the vital organs that need fresh oxygen to function efficiently
Timing: 15 minutes set up and 3 to 4 weeks in the Proofer.
Ingredients: Garlic bulbs
Equipment: Brod & Taylor Folding Proofer and Slow Cooker, metal pot with snug lid
Determine how many bulbs will fit into your metal pot. The pot should be paired with its original fitted lid or one that is snug. The Proofer will easily hold a 6 quart / 6 L stock pot. As garlic ages in the Proofer there is a noticeable aroma of garlic emitted. The greater the number of bulbs you age, the more intense the aroma. One solution to reducing the garlic smell is to wrap the entire pot and lid on the outside thoroughly and tightly with heavy aluminum foil before placing it in the Proofer. Just make sure the bottom of the pot fully contacts the aluminum heater plate in the proofer.
Prepare garlic bulbs: If necessary, clip any long roots off the bulb. If the stalk on the bulb is long, trim it to about ½ inch. If the outer papery skin of the bulb has soil or debris, remove just enough to expose clean skin.
Note: Trying to clean after you’ve made black garlic is difficult because each interior clove will become very soft and they can be smashed with handling. Garlic purchased in most grocery stores is ready to wrap with foil. Select fresh and firm bulbs for best results.
Wrap in foil: Cover each bulb with a generous sheet of aluminum foil. Press the foil tightly against the bulb to ensure it is completely wrapped with no exposed surfaces. If there is a tear in the foil, use another piece to cover the tear. This will prevent the bulb from drying out by retaining the bulbs’ natural moisture.Transfer to pot: Place all of the foil wrapped bulbs inside the pot and place the lid on the pot.
Prepare Proofer: Set the Folding Proofer on a surface which will tolerate about 140 °F / 60 °C temperatures. Natural wood surfaces such as butcher block can expand and contract with fluctuations in heat. Marble, granite, ceramic tile, concrete, or plastic composite (such as Formica) countertops work well. Remove the water tray and wire rack from the bottom of the Proofer. Place the lidded pot containing the bulbs directly in the center of the Proofer and on the metal surface in the base of the Proofer. Close the lid of the Proofer. Select Slow Cook Mode, using no rack or water tray. Set the Proofer to 140 °F / 60 °C and allow it to remain on for 3-4 weeks. Note: To use the original Folding Proofer Model FP-101 or FP-201, set the Proofer to 102 °F / 39 °C and allow it to remain on for 3-4 weeks. At a setting of 102 °F / 39 °C, the aluminum heating plate reaches 140 °F / 60 °C .
Check garlic: After 3 weeks remove one bulb from the pot and gently peel back the aluminum. Using a small knife, separate one clove and peel it open to expose the interior. It should be a very dark brown or black in color. If the bulb is not dark enough, place it back in the Proofer and allow it to remain in the Proofer for approximately 1 more week.
Storage: To store black garlic, the bulbs can be separated into individual cloves, left in their skins, wrapped in air tight plastic bags, and stored in the freezer for at least 1 year.
Black garlic has a soft, slightly sticky, intensely sweet and savory very rich flavor which is quite different from normal fresh garlic. It can be used in lamb, beef, poultry, seafood, pizzas, pastas, risottos, aioli, eggs and even dessert dishes.
BLACK GARLIC & ORANGE GLAZED SALMON Season salmon with salt and pepper to taste. Heat olive oil in skillet, add remaining ingredients to skillet except ghee and cook until slightly thickened. Remove rosemary and whisk in ghee. Bake salmon for about 10-15 min at 350 °F / 175 °C and pour glaze over salmon before serving.
Hearty, cheesy, meaty and comforting Vegan Lasagna. This lasagna is perfectly layered with a thick and meaty tomato sauce and a cheesy, ricotta-style cheese sauce. One of my favorite recipes to make on the weekend.
Recipe type: Main
Serves: 10 slices
4-6 cloves garlic, minced
2 small to medium white onions, finely chopped
5 cups mushrooms, chopped
2 red peppers, chopped
2 cups zucchini or eggplant, chopped (optional)
½ tbsp basil
1 tsp oregano
¼ – ½ tsp hot pepper flakes
2 x 680 ml/23 oz cans plain tomato sauce (Here’s the tomato sauce I used)
¾ cup frozen spinach, defrosted and some of the water pressed out (measured after defrosting)
12-16 lasagna sheets
Sauté onions and garlic with a dash of olive oil or water over medium high heat for a couple of minutes until the onions are translucent. Add chopped mushrooms, peppers and optional zucchini/eggplant. Sauté for 2-3 minutes until soft and lightly cooked.
Stir in spices (basil, oregano and hot pepper flakes) and sauté for a minute until fragrant. Add tomato sauce and balsamic vinegar to the vegetable mixture.
Bring sauce to a boil and leave to simmer on a low heat for 30 minutes to 2 hours (stirring occasionally).
Prepare the cheese sauce while the sauce is cooking.
Defrost frozen spinach in the microwave. Squeeze out any excess liquid and measure out ¾ cup of spinach. Mix ½ of the cheese sauce with the spinach.
Cook the Lasagna Noodles
If your lasagna noodles are not precooked, bring a pot of salted water to a boil and cook for 8 minutes until the lasagna sheets are cooked al-dente. Spread the cooked sheets out on parchment until you layer them in the lasagna. Note: you can skip this step if your lasagna noodles are already precooked.
Assemble and Bake Lasagna
Preheat oven to 375F/190C and grease a casserole dish with olive oil or line with parchment paper. To assemble the lasagna, spread 1 heaping cup of tomato sauce on the first layer of a 9×13 casserole dish. Place 3-4 lasagna sheets on the tomato sauce. Top with 1 cup of the spinach cheese mixture, 1 cup of tomato sauce and 3-4 lasagna noodles. Repeat layers, alternating between the cheese and spinach-cheese sauce, until you have filled the pan. Spread an even layer of cheese sauce on top of the lasagna (see photo for reference). Sprinkle red pepper flakes on top (optional).
Cover with foil and bake for 25 minutes, remove the foil and bake for an additional 20 minutes until the top of the lasagna is golden brown. Take the lasagna out of the oven and leave to sit for 15 minutes before slicing and serving. Enjoy!
1) Use gluten free lasagna noodles if you need this recipe to be gluten free.
Another year has come and it is almost time for Chinese Lunar New Year again. In China, one of the most popular dishes around this time of the year is dumplings. Family and friends would get together and prepare and eat dumplings together. In this recipe, the dumplings are filled with only vegetables instead of the traditional veggie and meat mixture. Moreover, they have a layer to sesame seeds at the bottom to give an extra crunchiness to the dumplings.
To make the dumpling wraps are easier than you think. But if you prefer, you can also find ready-made wraps in the Asian store. They tend to be drier and harder than the homemade ones, but are also good to use. – MadelineLu
What you’ll need:
1 1/2 cups (220 g) all-purpose flour
1/2 cup (115 ml) hot water
pinch of salt
1 medium-sized napa cabbage or white cabbage
2 fresh shiitake mushrooms
1 tsp freshly grated ginger
1 tsp freshly grated garlic
1 spring onion, finely chopped
1/4 of a medium-sized purple onion, finely chopped
To prepare the dough, put the flour in a medium bowl. Add the hot water in a steady stream, stirring with chopsticks until a raggy dough forms. Turn the dough out onto a floured work surface and knead until smooth, 10 minutes. Sprinkle the dough with flour, cover loosely with plastic wrap and let stand for 1 hour. Take the dough out and knead again for 5 minutes and then cover again with plastic wraps for 30 minutes. Bye then, the dough should be springy and soft.
While the dough is resting, prepare the filling. Slice the cabbage into thin strips and put into a mixing bowl. Add 1 tbsp salt and mix well together. Set aside .
At the meantime, cut the shiitake mushroom into small dices. Use another mixing bowl, add in the shiitake mushroom, purple onion, ginger, garlic, and spring onion.
Take the cabbage stripes out of the other mixing bowl and use two hands to squeeze out the excess water and then put into the mixing bowl with the mushroom mix. Add 1 tsp of salt and some fresh pepper. Mix all ingredients together until well combined. Set aside.
On a large chopping board or baking sheet, sprinkle with flour. Quarter the dough. On a floured work surface, roll each piece into a 12-inch rope. Cut each rope into 12 pieces and roll into balls; sprinkle with flour. Roll out 6 balls at a time to 3 1/2-inch rounds; brush off the excess flour. Spoon 2 teaspoons of the filling onto the center of each round wrap. Bring up the sides of the wrapper; press and pleat the edges to seal in the filling. Dip the bottom of dumpling in the plate water and then dip it in the bowl of sesame, so the bottom of the dumpling is evenly covered with sesame seeds. Place the finished dumpling onto the chopping board or baking sheet.
In a skillet over medium heat, heat 2 tablespoons of the oil. Arrange the dumplings in the skillet, pleated edge up. Cook over high heat until the bottoms are lightly browned, 2 minutes. Add 1/2 cup of water, cover and cook until the filling is cooked through, 5 minutes. Uncover and cook until the bottoms are well browned, 1 minute; transfer to a plate, sprinkle with more finely chopping spring onions, chili flakes, sesame seeds, sesame oil and soy sauce. Serve immediately.
See more wonderful recipes with Madelinelu at her website
I went searching for recipes on the net then discovered a Vegan Cookie dough recipe by VkRees… using chic peas. Hmmm I was curious but even still i’m questioning the taste of these. I haven’t tried it yet but it looks like one of those good ideas that doesn’t live up to the hype. I could be wrong so I will be giving this a go when I return home!
Remember Cookie Dough Bites? I used to love them as a kid. I made a healthier, gluten free, vegan version of them and they are just ridiculously good!
By the time you are done tempering the dough should be frozen. Take 5 balls out of the freezer and stick a toothpick in them. Dip the ball into the warm chocolate and tap the toothpick on the edge of the bowl to get the excess chocolate off. Find somewhere to put the ball until theÂ chocolateÂ sets. I turned myÂ colanderÂ upside down and stuck the thoothpick in one of the holes.Â RepeatÂ this until all of the balls are coated inÂ chocolate.
Once the chocolate has hardened you can take out the toothpick. This is totally optional. I kind of liked the toothpick. Â =)