Basic raw chocolate is made with 3 ingredients, 2 of which are highly beneficial to your well being. Raw cacao butter and raw cacao powder. Eating raw chocolate provides you with bliss & love chemicals and antioxidants as well as a high mineral contents with magnesium, iron and phosphorus. It is definitely a superfood and can be eaten daily, yaay x
Dairy free, gluten free, refined sugar free, completely guilt free.
Prep Time : 20 mins + 30-40 mins time to set
Equipment : Pot to boil water, large stainless steel mixing bowl, spatula, whisk, chocolate moulds or alternatively use ice cube mounds. Thermometer to use for tempering.
Makes : 15 – 20 chocolates, depending on your mould size
Ingredients: 100gm organic raw cacao butter – chop finely to melt evenly, 6 tbsp organic raw cacao powder, 2 tbsp organic coconut sugar – grind in a coffee grinder for a smoother texture, pinch of quality sea salt
Method : Place all ingredients in a large stainless steel bowl, cacao butter first. It must be on the bottom. Sit the bowl over the pot of water on a low heat to melt gently. Like you would melt shop bought chocolate on a double boiler. Once the butter starts melting, take off the heat and wipe the water from the bottom of the bowl. Gently fold the mixture together using the spatula or whisk and press out any lumps. If the mix becomes thick put it back on the heat for a short moment. Keep stirring. There is nowhere to go with burnt chocolate, we don’t want that.
Tempering your chocolate: This is the process of heating and cooling chocolate to specific temperatures for that crisp texture of professional chocolate, also creates stability at room temperature so it doesn’t melt in your fingers. It is simple, you just need a thermometer that shows low temperatures. It is fine to skip this process and simply melt the butter and powder together and pour into moulds straight away, it will just be less stable and less smooth texture.
Step one: Heat the chocolate mix up to 42 degrees. To keep it raw, maximum temperature can be 45 degrees but tempering is best at 42 degrees.
Step two: Keep the chocolate mix moving, you want it to cool down to 35.5 degrees. A larger bowl is best for this. When it reaches the lower temperature you are ready to pour into the moulds.
Spoon chocolate into molds slowly and gently. Spillage is encouraged, best time to lick the plate :-)
Put molds into the refrigerator for about 30-40 mins or until set. Pop out and voila you have made your very own chocolates that you know you can eat guilt free because you know they are made of the best stuff. Serve as is or dust with cacao or cayenne pepper to serve.
This is the basic recipe for raw chocolate. You are free to add your own special touches.
You may wish to add good pinch of vanilla &/or cinnamon powder, pieces of nuts or shredded coconut. You could even use orange rind or goji berries or add in cacao nibs for extra crunch.
The world is your chocolate mould xx