How to cook for yourself by yourself

“I like to cook, but for other people.”

“When I am on my own; I just do not see the point of preparing food for myself; I cannot finish it all off on my own.

” I do not like to plan.”

I hear comments like these often. For me these are just excuses that these individuals have been conditioned to believe. This may come off as judgmental, however I have observed that people who tell me these things, are eating a lot of highly processed foods. Another thing I have observed is that the people that have told me these things usually complain about their sugar intake, go on drastic crash diets and fasts at some point, or suffer from some stomach ailment.

Personally, I find it annoying when people comment on my eating habits. I usually get these comments like “oh wow its insane how much effort you put in.” “I simply could not cook like you, I have too much to do.” I do not understand why the normal act of cooking needs to be commented on so much. Let us get something straight, cooking for yourself and preparing food for yourself is part of being human. Without food we as humans do not function.

Some people try to go for long stretches without food and trick themselves that they do not need adequate quantities of food because they are “so zen”. For me this just sounds like an eating disorder, as it is a matter of disciplining yourself and restricting only to binge on a whole bar of chocolate at night.

However, I do not mean to say that everyone who does not cook for themselves fits the above outlined scenarios. I get comments about my cooking especially from white cis males, who ridicule my cooking and try to gaslight me by saying that I am too extreme with my cooking habit. I assume that these individuals come from households where the parents do the cooking and that they have socially acceptable body types that they simply do not need to think about cooking. I get comments from women as well mainly women who are thin and do not experience social stigma for their body types, other times they question me buying of organic produce as if I should not be buying organic.

But I won’t let these negative comments slow me down. Cooking for myself is an act of self-preservation, it is my way of caring for myself. I have noticed that my mood and the way I think and feel all depends on how my nutrition and digestion is taken care of.

This post is for those that simply find it difficult to take care of themselves and cook for themselves by themselves and for themselves. No worries darling, I got you covered, it is simple. It may be boring at first, but you can do it.

As a side note, I am currently in a long-distance relationship myself, so I have been cooking a lot for myself and to be honest I know what it is like to be unmotivated to cook for yourself. So here is a very doable checklist to get you started on cooking for yourself, let’s get it!

1.   Meal Prep

Meal prepping is a great tool, which will assure that you always have self-cooked food available. To meal prep you need five things:

  1. Tupperware
  2. Rice cooker (optional but also essential if you are highly unmotivated)
  3. Some carbohydrate: rice, millet, cornflour, potatoes
  4. Legumes
  5. Veggies

-Get a rice cooker! At the push of a button, you can prep your legumes and you can make your rice and millet. The best part of a rice cooker is that you do not need to take care of anything or worry that something will get burnt, as it automatically switches off when everything is done.

-Prepare your veggies by simply chopping them up, place on a baking tray, drizzle them with your favourite oil (if you are oil free use water), massage in your favourite spices and shove in the oven and bake till ready.

During meal prep to avoid loneliness I would recommend listening to a podcast or to some feel good tunes, trust me it really helps.

-Now that you have prepped your meals, put everything in a separate Tupperware and once cooled place in the fridge. I always make dressings as well that I then drizzle on my food. I make different dressings so that even though the base of my food is the same; veggies, carbohydrate and legumes the dressing always differs which adds a different flavour. Here is one of my fave tahini dressing recipe:

What you will need:

1 Tbsp of tahini

½ tsp of honey or molasses

½ tsp of miso

1 Tbsp of lemon

1 tsp of apple cider

Chilli flakes (optional)

Method:

Mix everything in a small bowl with a whisk and place in a small tightly sealed jar. Drizzle on food when serving or just before consumption.

 

-For legume recipes there are a ton of things that you can make, think daal, or coconut mung beans, bean chilli.

 

2.   Prepare a tray of something sweet

If you like sweets or always need desert than prepare a tray of something sweet. I personally like to make a big tray of sweet potato brownies, that I cut into squares. I freeze half of the brownies so that they do not go bad. Another alternative is making energy balls or banana bread.

 

 

3.   Autopilot Breakfast

In winter I always eat the same breakfast which is oatmeal. This is my go to breakfast and it does not change it is part of my morning routine, since I already know what I will be having for breakfast I do not have to think too much about it.

I would recommend finding something that you always have for breakfast as well, something that remains constant.

However, if you get bored quickly of having the same thing every day then switch up the toppings or alternate between two things that you like. You could also designate a day on the weekend when you will make a special breakfast like pancakes or a chickpea omelette.

Invite a friend over on weekends and have breakfast with them or eat with your flatmates/family on weekends or when you have time.

4.   Soup for Dinner

I would recommend making a super quick soup for dinner. Soups are warming and if you are someone that maybe does not snack or goes for long hours between meals because of classes or work, soups are a good idea. Soups are super easy to make so make sure to always have a veggie bouillon (aka vegetable stock) at home.

If you do not want to wash up or anything grab your favourite soup bowl; boil water in a water cooker; take a desired portion of your vegetable stock and place it in your bowl; add boiling water into your bowl and stir; now add the veggies from your meal prep; add legumes from meal prep; you can also add the carb from your meal prep: then top with lemon juice and freshly chopped herbs; add your choice of spices and enjoy!

try my miso soup recipe.

*Tip- buy a bunch of fresh herbs wash them and freeze them, these herbs last you ages and can always be used when you need them.

5.Remember this is for you

Remember that cooking for yourself is an act of self-love. Yes, I know that some of you may not relate to this, as you have always felt love or maybe you never have, and it is difficult for you to cut out time for yourself because someone told you it is wasteful. Self-care and self-love does not always have to be cultivated by doing extraordinary things on the contrary I think that it is the little day to day things that add up like cooking for yourself. You do not need to cook something extravagant either, all you really need is simple ingredients, ingredients that you can understand. Beans, rice and spinach so simple yet so nutritious. I hope this list is of some help!

Do not hesitate to reach out to me and share your ideas and questions in the comment section below or send me a mail. Now go on you got this 😊

Fizzy Lemonade

 

This is not about Queen B, but trust me it is as good. Summer is finally upon us in Berlin, skirts and shorts are out skin and ice cream licking shaded faces are all over the place….

 

I am going to get right into the recipe, this is possibly the easiest  cooling and soothing lemonade recipe, that will really fulfill that fizzy crave that we all get when the temperatures are up.

Ingredients:

1 cup of freshly squeezed lemon juice (in Berlin currently there are no available lemons from Europe so i used lemon concentrate from Alnatura which is also good as it is 100/ lemon juice)

1 liter of Sparkling Water (if you cant stomach the fizz than just use still water)

2 Tbsp of Maple syrup (or any syrup you prefer)

1 cup of fresh or frozen berries (whichever berries  you prefer, i used blueberries and strawberries)

A handful of fresh basil leaves or Mint or both

 

Method:

1.place all the ingredients in a jug stir together and enjoy!

p.s If your water is not cold you can use frozen berries which can act as ice cubes.

p.s.s You can also store it in the fridge to cool and enjoy it later. Drink the lemonade within 24 hours so that everything still tastes fresh!

Enjoy!

 

Kimchi on everything

 

Hello

Have i told you how much i love kimchi. Kimchi and i go way way back. I must admit though that i was very scared of making my own kimchi, as i was scared of contamination and explosions- I know i am a little dramatic.

All things aside my kimchi turned out great and it was delicious. So here is the recipe that i used that i got off the kitchn.

However i did twerk up the recipe and added 1 tablespoon of Sea Salt and 1 cup of water, before letting the kimchi rest for 1 week. After 1 week i placed the kimchi in the fridge and waited 5 days after that i burst that jar open with a POP and then nomnonom.

Ingredients

  • 1 medium head (2 pounds) napa cabbage
  • 1/4 cup sea salt or kosher salt
  • Water to soak the Napa Cabbage in

For the Paste

  • 1 Tablespoon of grated garlic
  • 1 Tablespoon of ginger
  • 1  teaspoon of sugar
  • 3 Tablespoons of korean chilli powder ( In Berlin you can get it at Vihn Loi)
  • 3 Tablespoons of Water
  • 1 Small Daikon radish peeled and cut into match sticks
  • half a leek cut into circles ( you can also use spring onions)

Finishing Touch

  • 1 Cup of water
  • 1 tablespoon of water

 

Special Equipment:

Airtight seal able jar -I used this  one

Method:

  1. Cut the Cabbage in half l remove the cores and then chop medium sized strips.
  2. Salt the Cabbage, place the cabbage in a big bowl and pour in the salt massage it in well, you can use gloves here but that is purely optional just make sure your hands and nails are clean. The cabbage should start to soften once it has slightly softened add water the water should be enough to cover all of the cabbage. Cover the bowl with a chopping board and place a heavy book or canned goods on top. Let it stand for 2 hours.
  3. Meanwhile make the spicy Paste. In a small bowl mix together the garlic, ginger, sugar, chilli powder and water. Set aside.
  4. Rinse the Cabbage and wash and drain with cold water 3 times. Give the cabbage a good squeeze and drain out all the water. Towel dry the bowl and place the bowl and place the cabbage back in the bowl.
  5. Add in the paste, leek and daikon raddish. Mix everything well together, again use your hands however this time it is more advisable to wear gloves as the chilli could irritate your skin and the garlic smell may take longer to get rid of off your hands. However this is entirely up to you!  Make sure its all mixed together well.
  6. Place the mix in the jar add in 1 tbsp of salt and one cup of water, shut the jar and let the magic happen. Let it ferment at room temperature for 1 to 5 days. I let it ferment for 1 week and then placed it in the fridge and let it stand for another 5 days after that i popped it open.
  7. Check on your kimchi daily- Avoid opening the lid too often though. If anything looks off just write me or if you think something has gone wrong don’t risk  getting sick, dispose of it! Always trust your gut feeling. Taste the kimchi if it is to your liking you can eat it at an earlier stage as well, however please use a clean fork and do not use the same fork once it has been in your mouth to avoid contamination.

IMG_4336

 

once my kimchi was done i ate it with everything ( as pictured above on top of my lentil pommegranate salad) . Kimchi also tastes great with a simple bowl of rice, quinoa or what have you. Kimchi Good!

 

Here are a few links to a blogpost that i read about the benefits of fermented foods. Sauerkraut i am coming for you next!

 

http://www.mindbodygreen.com/0-5711/Why-Im-Krazy-for-Kimchee.html

http://www.mindbodygreen.com/0-14758/why-fermented-foods-are-good-for-weight-loss-mood-glowing-skin.html

http://www.mindbodygreen.com/0-24066/the-best-foods-supplements-for-a-healthy-gut-a-doctor-explains.html

 

 

 

 

Cini Mini 1993

 

Ingredients for 3 trays

  • 250g Flour
  • 1 Sachet of Yeast
  • Pinch of Salt
  • 163ml lukewarm water
  • 15g of plant based margarine
  • Cinnamon as much as you prefer
  • Agave as much as you prefer

Method:

Place yeast in a bowl pour in the lukewarm water and add 2 squirts of agave and salt. Set aside for 10 minutes, or till visible bubbles form.

Add in the flour and mix it all well together. Knead with your hands for around 6 minutes. The dough should not be too wet and sticky, it should be very elastic and soft but not sticky. Adjust with Flour and water till you get the right consistency, but first mix everything well together and knead it for around 3 minutes before adjusting anything!

Cover the dough with a kitchen cloth and place in a warm place and let it sit for 1 hour.

After an hour has passed preheat oven to 150 degrees. The dough should visibly have risen. cut the dough into three equal parts. Take one part and roll it out on a parchment paper roll it out very very thinly now spread some margarine on the rolled out dough and then add some agave ( however much you prefer) and spread this equally all over the rolled out dough. Sprinkle cinnamon on top and spread equally as well. Then take a sharp wet knife and cut a plaid pattern all over the rolled out dough. Repeat with the remaining dough.

Place the parchment paper with the dough on a baking tray respectively, and bake for 12 minutes or till they are its golden brown.

Take out of the oven and let it cool then separate the cut plaid pattern  into small tiny squares.

Enjoy!

Recipe Inspired by http://www.mycookingloveaffair.de/rezepte/kinder/zimt-und-der-feind-in-meiner-milch/

Carrot Apple Ginger Smoothie

 

 

This  is something that i have been loving especially in the colder months as it really gives me a kick in the morning. I am slightly allergic to raw carrots and some types of apple skin -apart from Elstar apples- due to cross pollination, as i suffer terribly from hay fever as well.

However i do try to consume small amounts of raw carrots and apples in my diet to reap their nutrient benefits as well. This smoothie is a great way for me to that.

Untitled

Method

Put all the ingredients in a mixer and blend till everything is smoothie. Place in a glass or jar sprinkle some chia and hemp shells on top. Enjoy!

Chapatti + Potato Curry or Potato Curry in a Chapatti or Chapadilla

 

So this is a delicious recipe that was inspired by my boyfriend.

I love chapatti’s, my mother taught me at a very young age how to make them, while my friends where eating toast with jam  i was enjoying my chapatti with jam during school break. My sister and i used to make them together, since i was too young to handle the stove, i loved those nights and enjoyed kneading the dough and rolling it out and how the whole house smelled of utter deliciousness.

When i moved to Mombasa, Chapattis where easily available ( My best friends are of Indian decent so yeah lunches where always crazy good chapattis or parathas mmmhh dont get me started)  so i stopped making my own chapattis, instead i missed the German sourdough bread. I tell you its always the thing that you cant have!

So when i moved back to Berlin and i had my fair share of sour dough, to no surprise i started to miss chapattis again and naturally i started to experiment and make my own.

There are two types of chapattis that i am familiar with one is the Indian type that uses almost no oil and is flat and firm. Then there is the Coast Mombasa Chapo which is more oily, soft and is layered in texture. My mother taught me a blend of the two something in between an Indian and a Mombasa Chapo ( a hybrid chapatti)

Its crazy the reaction that you get when you tell people ok lets make bread then, or when you serve it. Its like as if people think that you have some kind of magic power when in reality making chapatti is so easy and cheap. Cheaper than bread and good for you as you can twerk it up and make it nutritious with ingredients such as seeds and wholewheat flour instead of white flour its really very easy, delicious and stores very well -therefore it can be prepared and frozen and enjoyed throughout.

I experiment a lot with chapattis and my boyfriend does too now, he recently made a quesadilla chapatti which inspired me to make one as well with a potato green pea curry filling which was delicious and then one with wilmersburger vegan cheese alternative and it turned out so delicious as well.

Hope you enjoy it too and  get crazy creative with filling !!

Ingredients:

makes 6 chapatti this depends though on how big you make them

Chapatti Dough

2 cups of flour ( of your choice i used organic wholewheat feel free to use spelt or wheat)

1 cup of room temp water

pinch of salt

1 tbsp of oil ( again your choice or feel free to omit)

Potato ‘Aloo’ filing/curry (Option 2)

4 diced potatoes the ones that get mashy in german we say nicht festkochend sondern mehlig

1 diced carrot

1 cup of frozen, canned or precooked green peas

1 diced red onion

1 tbsp of coconut oil

1 crushed garlic clove

1/2 tsp of mustard seeds (optional)

1tsp garam masala

1tsp of madras curry ( or whatever curry powder you prefer)

1tsp tumeric

1/2 tsp Cumin powder

dash of chilli flakes

1 cup of water

salt to taste

 

Cheesy version ( Option 2)

Vegan cheese alternative i used Wilmersburger Classic 

salt and pepper to taste

 

Method

Chapatti mix:

In a bowl mix the flour and salt add in the water and mix first with a spoon. Once everything is mixed together it is time to get your hands dirty. Flour a flat surface and get kneading, punch, slap, throw and pinch that dough do this workout a minimum of 10 minutes. The dough should be elastic not sticky and not dry and hard either, it should be soft and elastic. once you are done kneading roll it into a log and cut into 6 even pieces. Roll all six pieces into balls brush some oil on the pieces and let them rest on the floured surface. ( if you only want to make chapattis without the filling let them rest for up to 30 minutes before you roll them out and cook them)

Potato curry

While the chapatti dough is resting you can start making the aloo mix.

Heat the coconut oil in a medium sized pot on medium high heat. Once the oil is hot add in the onions and mustard seeds. Stir constantly once the onions are glassy add in the garlic and all the spices. stir everything well together once the spices are fragrant add in the potatoes and carrots mix well and then add in 1/2 cup of water, reduce the heat to a simmer. let it simmer for 16 minutes make sure to check on it in so that once the water has evaporated add in the other 1/2 cup. Once the potatoes are soft and mashy add in the peas and salt to taste stir well and turn off the stove.

This potato curry can also be enjoyed as a side to chapattis or with rice.

Chapatti

Place a pan on a medium high heat stove. While the pan is heating up on a floured surface get a rolling pin ( if you do not have one, a wine bottle works perfectly well for this) and roll out one ball into a thin flat disc shape ‘think chapatti’. The thickness of the chapatti depends on you however i like mine thin. Place the rolled out chapatti on the hot pan, if you are adding the filing take one spoon of the filling and spread evenly on one side of the chapatti. Close the chapatti with the other half ( that has no filling) and flip over now cook till both sides are brown ( usually 3 minutes that’s 1,5 minutes on both sides depends on your stove top) you can spread some coconut oil or whatever kind of oil you prefer on both sides before taking it off the pan ( Important if you are adding oil do this at the end that is once the chapatti is about to get off the pan). REPEAT FOR THE REST.

Cheeeeeeesee Variation

For the cheesy variation cut up your cheese and place on one half of the chapatti add salt and pepper and then close with the other half. Then its the same procedure as above- cook till both sides are brown.

IMG_4018

 

 

Miso Veggie Soup for the whimsical soul

So here is another super easy and delicious soup recipe, my boyfriend and i have been really into the warm fuzzy feeling that a warm soothing soup leaves you with. We even eat soup for breakfast which is an alternative to a veggie juice in the cold dark winter mornings, when you need that extra punch of  warmth to keep you going through all those lectures that are to come or that huge wonderful day that is ahead that needs you all energized up, this soup will truly does the trick.

So here it goes.

Ingredients:

2 tbsp of red paste miso

1 medium sized chopped parsley root (Parsnip)

5 Carrots cut onto chunks

150g of firm tofu cubed

1 crushed small garlic piece

1/2 chopped leek

1 tsp coconut oil

1 medium sized ginger knob crushed

1 tsp of yoko’s tofu Gewürz ***

700 ml water

1/2 vegetable stock cube

Fresh Flat Parsley leaves  to sprinkle on top

a handful of chopped up kale add as much as you like

some squeezes of lemon

 

*** if you do not have this spice mix then use some lemon grass (freshly cut up),  dash of Curcuma, dash of ground coriander, pinch of sweet paprika powder,  a dash of ground fennel seeds and some rubbed dried thyme and rosemary

 

Method:

Heat a stove top to medium heat and place the coconut oil in a approx one liter sized soup pot.

Once the oil is hot place the tofu and and leek, ginger and garlic and spice mix and stir constantly do not let the tofu stick and burn! when the tofu becomes a bit crisp add in the spice mix and all the other veggies mix everything together and then stir in the miso.

Stir everything well together and then add the water and vegetable stock cube and turn the heat to low.

Simmer for 15 minutes add in the kale now and Voila its done.

Place in to your favorite bowl, sprinkle some flat leafed parsley and squeeze in a generous amount of lemon. Now sluuurp slurrp!

P.S simmer longer if you want your veggies to be cooked more, this choice is entirely up-to you and your liking. Remember its you who eats it in the end so make it to your liking add in other veggies maybe some broccoli or cabbage this is really up-to you get creative and make this as yummy as you like it. This is again just something i did it tasted great and i thought hey let me share this so that others can make their soup creations and feel warm and fuzzy too.

 

 

Make things and give them away: Body Scrubs

 

 

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So seeing that it is the season of giving, i thought that it would be the perfect time to share with all of you, two body scrub recipes that i have personally used and i find are a great gifts to yourself, your skin and all your friends. I love giving people gifts and making them smile i don’t know there is just something about making something with your own two hands and then giving that to someone.  Last year i gifted all my friends coffee scrubs and they all loved it. I think that the perfect gift does not have to be the most expensive it should just be something that lets the other person know that you are thinking of them and that you cherish them.

So lets dive right into it.

Smooth ‘as a babies bottom’ Coffee Scrub

This is especially for those of us who have very dry skin, especially great in the winter months. This scrub leaves your skin silky smooth and smells so good. This is my favorite scrub!

Ingredients:

1 cup of coconut oil in solid form ( should NOT be melted)

1 cup of roughly ground coffee ( the rougher = the more exfoliating)

1 tsp cocoa powder

5 drops of organic orange oil

2 teaspoons of vitamin E oil

a dash of salt ( the more salt the rougher the scrub will be)

dash of cinnamon

2 tsp vanilla ( not extract or aroma but actual ground up vanilla if its too expensive than omit vanilla)

Method: 

Mix all the ingredients together transfer to a very clean glass jar seal well and store in a cool dry place. Keeps up-to 3 months just make sure to keep water out of the jar and store in a cool place. If it is very hot where you live then the fridge is a good place.

 

Lavender lemon Sugar or Salt Scrub/Balm

This is a great lip scrub if you make it with sugar. However if you make it with salt i would recommend you to use it on your skin only.  It smells delicious and leaves your skin soft and fresh.

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Simply Good: Cauliflower-rice fry

This is part of a series of recipes that are easy and very simple to make. They are also inexpensive, full of nutrients and delicious.

I constantly hear from people that they do not have time to make a meal for themselves and that a quick fix is all that they want ( by quick fix they mean a sandwich with some processed topping or a bar of chocolate) . I think that this is a false approach, i think that we should make the time to prepare meals for ourselves of course we do not need to spend hours and hours in the kitchen ( unless you like that) however i do think that we should cook for ourselves its an act of self love and in order for you to do all the things that are eating your time you need to fuel yourself properly first.

This recipe is easy and full of nutrients as it is made up veggies and some more veggies.

Ingredients:


Vegetables

1 1/2 cup of cauliflower florets ( ‘Rice’)

1 celery stalk

1/2 cup of leek

2 Carrots chopped

crushed garlic (optional)

some chopped parsley

half  a red paprika

squeeze of lemon juice


Spices

**1/2 tsp of red ras al hanout spice ( or any other spice that you like you can get creative here)

1/2 teaspoon of paprika

pinch of cayenne pepper


Oil

1/2 tsp Coconut oil


Other things

1tbsp of tomato puree

1 tsp of Miso red paste

1 cup of water

Tahini ( optional)


Method:

Start by chopping up the cauliflower into very small pieces. If you have a food processor than place the florets in there and chop them to a rice consistency.

Place a pan on a medium high stove top and add in the oil.

Place the leek, celery and garlic into the pan and Saute for 1 minute.

Add in the cauliflower followed by the carrots and the spices and cook for 3 minutes constantly tossing everything together to avoid the veggies from getting burnt.

Place in the Miso  and tomato puree, mix eveything well. Add the water and reduce the heat and let it simmer for 5 minutes.

cook to a consistency that you prefer i do not like overcooked veggies so 5 minutes is enough for me.

serve with a squeeze of lemon juice, parsley, a dub of tahini and some freshly raw chopped up paprika.

 

Make your on Chocolate : Raw Chocolate barks

 

I sprinkeled some lacuma powder and aronia powder it added so much flavor.
I sprinkled some lacuma powder and aronia powder it added so much flavor.

So seeing that it is getting colder here in these parts of the world and soon there will be Christmas and hot cups of cacao and lots and lots of chocolate. I have decided to make some chocolate myself, it is much better than all that stuff you can buy in the supermarkets and it is cheaper than buying that fancy expensive chocolate and  it tastes amazing. Its also super easy to make. Less processed, vegan, refined sugar free, nourishing full of antioxidants and vitamins… the list of the goodness of making your own chocolate is endless. Make these for your friends and family, gift them, share them eat them and feel good.

 

Ingredients:

1/2 cup of melted coconut oil

1/2 cup of cacao

3 tablespoons of rice syrup or maple syrup

Method:

Mix all the ingredients in a bowl, if the mix is too liquidy add more cacao if its too dry please add more coconut oil. mix it well it should be moldable pour on parchment paper and shape like a chocolate bar-make it which ever size you want really. Place in the freezer once it has firmed up remove from the freezer and let it sit outside for 20 minutes now cut it into barks and place in a container and keep cool, or wrap them and gift them.

I made one bar with raisins and walnuts and sprinkled some lacuma and aronia powder on top before freezing which made the chocolate really delicious and gave it a sweet rich taste. The second bar i made peanut butter with pecans which was also delicious, i just added a teaspoon of Peanut butter into the wet mixture and sprinkled some pecans on top before freezing.

Optional:

1.Add in nuts to batter

or

2.top with nuts and then place in the freezer

or

3. Add raisins

or

4.Mix in peanut butter in the mix

or

5.Mix in hemp seeds

or

6. lavender

or

7. Cardamom seeds

The possibilities are really endless, i have decided to share a video by Taline Gabriel as she illustrates really well how to mix the mixture to make the chocolate.

http://https://youtu.be/2XRbeRtWbRE