It's that time of year again and what better way to beat the winter blues and say I love you, even if it's just for yourself, because we all need to love ourselves and others more!!! Chocolate boosts serotonin levels in the brain like a 'love drug'. Not only that, these chocolate are super healthy because they are RAW you will benefit from all the essential nutrients and antioxidants that cacao has to offer. It has been used for sacred and ceremonial practice since ancient times due to its powerful properties to lift the mood and elevate pain.
Basic Chocolate Making Equipment
Chocolate molds
Thermometer
Spatula
Stainless steel or glass bowl
Stainless steel saucepan
Ingredients
140g of cacao butter
80g of cacao powder
1-2 tbsp of coconut oil
2-3 tbsp of coconut syrup or agave nectar
The white tops are just made with coconut butter and sweetener, this only works in a cold climate, otherwise it will melt. I also added goji berries, coco nibs and some desiccated coconut to the bottom of some of these chocolates. I encourage you to get as creative as you like, add nuts, raisins whatever takes your fancy.
Method
Melt your cacao butter and coconut oil slowly over a ban marie
To keep the chocolates raw make sure to take the cacao butter off the heat before it reaches 46°C (115°F )
Once the butter is melted, stir in the raw cacao powder well
Add your sweetener of choice and mix it in really well until the temperature goes back down to 27°C (81°F )
To make sure your chocolate is properly tempered bring the temperature back up but not above 31°C (88°F)
Spoon or pour the chocolate mix in to the molds
Wait for chocolate to set (you can speed this up by putting them in the refrigerator) then Enjoy!
You don't have to temper the chocolate if you don't want to, it's quite difficult to master but it does create beautifully smooth chocolates, that have a satisfyingly crisp snap when you bite into it. To be honest I've failed many times getting this right and I found the temperature of the environment you are making them in makes a big difference, it worth a try non the less but not necessary.
The most important part is enjoying the chocolates, you will find raw cacao is very strong and it is wise to eat in moderation, if you can!
Raw v's Ordinary Chocolate
Raw cacao contains nearly four times the antioxidant content of regular processed dark chocolate, 20 times more than blueberries, and 119 times more than bananas.
Raw (naturally fermented) cacao and processed chocolate sold in bars (roasted cocoa, sugar, milk) are two completely separate foods.
Studies have found that by adding dairy this actually blocks the absorption of antioxidants in chocolate. While processed chocolate may taste delicious, the benefits of cacao are only found in the raw form.
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