Ingredients

• 2 ½ cups water
• 1 cup table salt
• 2 ¼ cups all-purpose wheat flour + ¼ cup
• 3 tablespoons vegetable oil
• 4 teaspoons cream of tartar*
• ¼ cup cocoa powder

Preparation instructions

• Heat the water in a medium-sized pot. Add salt and whisk. Remove from heat and transfer to a large mixing bowl.
• Add 2 ¼ cups white flour, vegetable oil, cream of tartar and salt. cocoa powder.
• Knead the modeling dough by hand while adding the last ¼ cup of all-purpose flour until a smooth, homogeneous, non-sticky dough is obtained.
• Store in an airtight bag or container.

*If you don't have cream of tartar, replace with baking powder. However, the result will be slightly more crumbly and less durable.

Storage and rectification

Easter cocoa clay will keep for several months in an airtight container, thanks to the salt, which prevents mildew from forming. Over time, the dough may become dry or damp, depending on the type of flour used and the accuracy of the measurements. To moisten dried-out dough, add a few teaspoons of water and vegetable oil while kneading until the dough has a smooth, non-sticky texture. To thicken over-moistened dough, add a few teaspoons of all-purpose flour while kneading until the dough has a smooth, homogeneous, malleable texture.

Happy Easter!

About the author

Naturopaths of La Boite à Grains

Team of licensed and certified naturopaths (ND) in Gatineau, Outaouais.

Original article written by Véronique Cousineau, Naturopath