I feel a bit silly calling one of my own creations divine, but, really I didn’t create anything.
The Gods created chocolate, and we shall be forever grateful. Because, chocolate.
So in more truth, I’ve merely eaten A LOT of raw chocolate in the past few years (all in the name of research guys), and eventually got the point where I realised perhaps I could attempt to make a tastier and cheaper version myself.
I tried a few recipes – and as much as I’m a dark chocolate fan, some raw chocolate guides out there will have your cacao creations tasting like gravel. Some pile in too much sweetness or some will use coconut oil (which means your chocolate will melt as soon as it hits humid air).
So, with this burden heavy upon my heart, I’ve made batch after batch of raw chocolate – and I’m finally onto a winner. It’s creamy, delicious, not too sweet and not too bitter.
Thank me later guys… it’s been a tough road :-p
Claire’s Divine Raw Chocolate Base Recipe
- 1 cup melted cacao butter (equivalent to around 230gm solid)
- 1/2 cup raw cacao powder
- 1/2 cup rice malt syrup (or your chosen liquid sweetener, I however like RMS the best as it has a very neutral flavour. Maple syrup is your next best (but more expensive) option)
- A dash of vanilla essence
- A few grinds of fresh salt (if desired)
- Melt the cocoa butter over a low heat or via a double boiler
- When melted, add in mix through the rice malt syrup
- Once combined, then add in the cacao powder, vanilla and salt
- Stir or mix well to fold it all in and combine it properly, or you will risk the cocoa butter separating from the cocao and rice malt as it starts to set. A simple way is to pour it into a good blender and blitz for just 5 - 10 seconds, or use a stick blender. Over-blending can also cause the mixture to separate, and we don't need that heartbreak!
Uses for your Divine Raw Chocolate Base Recipe:
So once I got the hang of this, I kinda went a little nuts in the chocolate creations department, raw chocolate is so versatile in what you can do with it.
1. Buy some cute chocolate moulds for $1 and make actual chocolates, pictured above. These make excellent gifts, for others, or yourself.
2. Wait for the chocolate to semi-set, then roll them into balls to make decadent chocolate truffles. Roll them in crushed nuts or shredded coconut for an extra touch.
3. Pour it onto a lined tray and sprinkle your favourite nuts, seeds or dried fruit through it to create a delicious raw bark creation.
4. Pour over berries – what is it about berries and chocolate that is just so good!
Really though, the ideas and flavour combinations are endless. Add in dried fruit, rose water, lavender, set into choc chips and make grain free choc chip cookies – the list goes on!
TAKE ACTION NOW:
Make sure you tag @naturopathclaire in your social media creations if you make a batch – I love seeing what you whip up in your kitchen! I love sharing my chocolate creations on Instagram too (evidence above), so come on over and join the fun.
Yours In Health,