Raw Chocolate

choc

Ingredients

  • 200 grams (1 cup) raw cacao butter or raw, extra virgin coconut oil. Or use a combination of both.
  •  40 grams cacao powder, or to taste.
  • To sweeten: 1 tablespoon agave, pure maple syrup or coconut syrup. Or a little coconut sugar.
  • ¼ teaspoon Himalayan salt

Method

  1. Chop cacao butter roughly until it is in small chunks. Place in thermomix for 30seconds on speed 9.
  2. If you don’t have a Thermomix, you can either process in a food processor until fine or chop into fine pieces.
  3. In a thermomix or double boiler, melt the cacao butter and coconut oil gently. If using thermomix, temp 37 on speed 2 for 8-10mins. Ensure that you scrape down sides of bowl to ensure all the cacao butter is melted.
  4. When mixture has just melted, add the cacao powder and your choice of sweetener. Mix well until combined. Temp 37 for 7 minutes, speed 1. Then 10 seconds on speed 5 to combine.
  5. Pour into chocolate moulds, small cupcake moulds or a shallow tray lined with baking paper.
  6. Place in the freezer or fridge to set.  Once set, keep in an airtight container in either the fridge or freezer.
  • Note: As both coconut oil and cacao butter melt when exposed to even a little heat, these always need to be kept cold.

There are endless flavours that you could make here. For this batch I made a few different flavours so I simply sprinkled in the bottom of each cupcake cup on of the following;

  • Chopped raw hazelnuts
  • Chopped raw pistachios
  • Chopped goji berries and shredded coconut
  • Raw cacao nibs
  • Fresh raspberries- (I added these on to of the melted chocolate mixture.)

You could also use

  • Pumpkin seeds
  • Dried fruits
  • Other nuts such as pecans, macadamias, almonds and brazil nuts.
  • Spices such as cinnamon or ginger
  • Orange, lemon or lime zest
  • Peppermint essential oil- just a few drops.
  • Nut butter- add a little chocolate in the bottom of your mould, then add some nut butter and cover with a thin layer of chocolate.

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