Best raw chocolate recipe
We have been experimenting with the perfect raw chocolate recipe.For those of you new to the concept of raw chocolate it comprises raw cacao butter, raw cacao powder and something to sweeten the taste. How sweet to make your chocolate is completely down to your taste.
The difference between raw chocolate and a good dark chocolate lies in the production stage. Dark chocolate contains cocoa mass. This is a process whereby the bean is subjected to heat at two stages. Intense heat to loosen the nib from the shell and further heat to roast the nib before milling. Raw chocolate does not undergo these heat stages. Any warming of the cacao bean does not exceed a temperature that would degrade its natural goodness. In short raw chocolate retains its amazing nutrient content.
Some interesting benefits of raw cacao:
- Raw cacao retains high magnesium content. The mineral responsible for energy production, supporting the nervous system, brain, bones and teeth. If you suffer from low mood or anxiety raw chocolate really could be a mood and stress reducer.
- A source of iron, copper, selenium, zinc, manganese and selenium. These are all important minerals that support immunity, hair, skin and nervous system.
- High in flavonoids. Raw cacao has been linked with increasing good cholesterol (HDL) in the body, lowering blood pressure and improving vascular function.
- The best comes last! Raw cacao contains Phenylethylamine (PEA) a compound that elevates mood and energy.
Of course raw chocolate contains no diary and sugar can be added to taste and be of the natural variety squeezing in a few more nutrients!
To make the chocolate you need:
- 100g raw cacao butter
- 60g raw cacao powder
- 2 tbsp. maple syrup
Melt the cacao butter in a bowl over a low boiling saucepan of water until its completely liquid. Keep an eye on it otherwise it will get too hot. Take it off the heat and whisk in the cacao powder and maple syrup until well combined.
Pour your raw chocolate into ice cube trays, silicone cup cake cases or chocolate moulds. We brought professional ones online cheap enough.
Transfer to the freezer for 10 minutes and then the fridge to completely set.
Remove from the moulds and store in the fridge in an air tight container.