Pioneering the holistic chocolate movement, Emica Penklis's journey to Loco Love's inception has seen her wear many hats – from that of a fashion designer and international model, to a naturopath, herbalist, nutritionist and mother to two boys. Her decade-long passion to revolutionise the chocolate industry, envisioning a world where health and taste aren't mutually exclusive, culminated in high-vibe brand, Loco Love.
What are 10 ingredients you always have in your fridge?
Plant milk of varying kinds, organic butter, matcha, kimchi, lemons, Kalamata olives, parmesan cheese, condiments (miso and chilli sauce), seasonal vegetables and organic Greek yoghurt.
Who is on your dream dinner party table?
It might be a bit far-fetched, though I’d like Jesus, my husband Jesse, John Lennon, Alan Watts, Mary Magdalene, Kurt Cobain, Sophia, Isis, Hermes Trismegistus.
What is your most memorable dining experience?
Actually, it was last week at a local, indigenous-owned restaurant, Karkalla (in Byron Bay). The dining experience was incredible. The owner, Mindy, has so much passion for Australian native foods, which are heroed in all of the dishes. Mindy took the time to welcome our international guests to Country, and educate us on the native ingredients. Every dish was delicious, though the scallops with bunya nut miso, and betel leaf with local slow-cooked peppered beef were a standout. However, unfortunately, after discovering this gem, they have since closed.
What influenced your love of food?
We can do without a lot of things, though we cannot do without food. I love food because it is one of life's greatest gifts. Nature has bestowed this endless bounty of fruits, vegetables and other delicacies on us. For me, I chose to pursue food because I know it to be an expression of love. It can transform your state of being, and be shared to create community and connection.
Who is the best cook you know?
I always loved my Aunty Marian’s cooking. She has a gift with flavours and can make anything taste delicious. I do believe intention and energy show in food, so it may be because she puts so much love into her dishes. Also, my Mum for the same reason. Very wholesome of me to nominate these two.
What is your favourite vegetable (we believe it tells you everything you need to know about someone)?
Probably potatoes.
Top five favourite places to dine?
High Life café for lunch in Byron. Daniela Maiorano’s cooking wherever I can find it. Pipit in Pottsville. Fratelli Paradiso in Potts Point. Marion in Melbourne.
Coconut and cashew chocolate delights
These coconut and cashew chocolate bars were the deliciousness that captured the hearts of our earliest Loco Love enthusiasts. They are vegan and refined sugar-free, blending the luscious creaminess of coconut with the nutty richness of cashew, and a sweet vanilla taste. Enrobed in quality dark chocolate, this nourishing treat will bring wellness and pleasure to your taste buds.
Ingredients (Makes about 15 chocolates)
- 1 cup roasted or raw cashew nuts (approximately 137.5g)
- ¼ tsp salt
- ½ tsp vanilla
- 2 1/2 cups desiccated coconut
- 1 cup heated brown rice syrup (approximately 212.5g)
- 1/3 cup coconut nectar or maple syrup (approximately 75g)
- 1/8 cup heated cacao butter (approximately 25g)
Method
- Melt ⅛ cup cacao butter over a low heat. Once melted, gently add in the brown rice syrup and maple syrup. Warm to a low heat.
- In a food processor, combine one cup cashew nuts, ¼ tsp vanilla, ¼ tsp salt. Blend until the mixture resembles a flour. Do not over-blend or it will release oil and turn to a cashew butter.
- Add 2 1/2 cups of desiccated coconut to the food processor and blend for five seconds or until mixed. Gradually add the heated brown rice syrup mixture to the dry ingredients in the food processor. Pulse until combined.
- Put the mixture in a bowl and then hand press the mixture into silicon trays or a baking paper-lined rectangular dish. Set in the fridge until cool to touch.
- While this is setting, melt half of your chocolate drops over a double boiler or low heat, making sure not to get any water or steam into the chocolate. Remove from heat once all melted.
- Remove coconut and cashew slab from the fridge and cut into rectangular or square pieces. Or if you used a silicon mould, remove the pieces from the silicon, ready for dipping.
- To temper the chocolate, add the remaining chocolate drops and thoroughly mix them into the melted chocolate. This should cause the chocolate to thicken and have a shiny texture. Do not let this sit for long or it will start to set.
- Using a chocolate dipping fork or regular forks, enrobe each piece by dunking it into the tempered chocolate and then gently sliding off the fork onto parchment paper.
- Sprinkle each piece with desiccated coconut. It's nice to blend the coconut in the food processor to get a finer texture.
- Let set in a cool, dry place (ideally 17° C), or a fridge for faster setting. Enjoy. These will last for six months.
