{"id":2536,"date":"2013-10-15T08:41:10","date_gmt":"2013-10-14T21:41:10","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=2536"},"modified":"2018-04-15T14:21:50","modified_gmt":"2018-04-15T02:21:50","slug":"lip-smackin-raw-chocolate-base","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/lip-smackin-raw-chocolate-base\/","title":{"rendered":"Lip Smackin' Raw Chocolate Recipe"},"content":{"rendered":"
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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.<\/p>\n
[bctt tweet=\"Classic Raw Chocolate base recipe: packed with antioxidants and magnesium. Find it here.\"]<\/p>\n
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.<\/p>\n