There are plenty of ways to make raw chocolate. This is just one way, but its a goodie. I love to use coconut palm sugar (not a raw product, but it's a great healthy low GI sweetener that has been minimally processed) for its caramel like taste and texture, and maple syrup (also not raw, but again, a lovely, natural, minimally processed sweetener) for a smooth and rich flavour.
[bctt tweet="Classic Raw Chocolate base recipe: packed with antioxidants and magnesium. Find it here."]
The trick in chocolate making is to not get ANY water in it, not even a drop! So don't drool! It will seize up if you do. If it does this, don't throw it out - it will still taste yummy, even if it does look all lumpy and weird.
This base is great for plain chocolates - throw a handful of super foods in there at the end if you like - hemp seeds, goji, mulberries...and some activated nuts...mmm.
One more time...DON'T DROOL! And have fun!
Lip Smackin' Raw Chocolate Base
RAW • DAIRY FREE • GLUTEN FREE
SOY FREE • REFINED SUGAR FREE
- 1 cup raw cacao butter liquefied (you will need about 230gm solid)
- 1 cup raw cacao powder
- ¼ cup coconut palm sugar ground into a powder using a spice grinder (or, replace with pure maple syrup for a silky smooth chocolate - sometimes you get a bit of texture with coconut sugar)
- ¼ cup 100% pure maple syrup
- ¼ teaspoon coarse sea salt
- 1 vanilla bean scrapped
- To get liquefied cacao butter, gently melt in a metal bowl standing in a larger bowl filled with hot water.
- Add the coconut palm sugar (if using), maple syrup, salt and vanilla and whisk well, keep the bowl over the hot water to help the coconut sugar dissolve.
- Sift in the cacao powder.
- Give it a good whisk.
- Stop here (pour into moulds, set in fridge), or temper your batch so that it stays firm at room temperature.
- Using a thermometer, gently warm your chocolate batch over a bowl or saucepan of very hot water to 45˚C (113˚F).
- Now, you will literally have to have a saucepan filled with iced water handy, to rest your bowl in to bring the temp back down, to 27˚C (80˚F).
- Finally, move your bowl back over the hot water to reach 31˚C (88˚F).
- Your chocolate is now ready to pour into moulds. Set them in the freezer. They will now stay firm at room temperature.