I’m getting pretty hooked on these video recipes! I have too much fun filming them, I definitely enjoy the eating part and, as always, developing the recipes themselves is exciting. Besides, I always wanted to be a hand model (*cough* cough*).
I’ve been making my own raw chocolate for, not even sure, at least 2 years now. And I love it. I love the fact that it’s quick and easy to whip up, quick to set, and more than anything that I can tailor it to what tickles my taste buds on the day. I can make dark chocolate, or milk chocolate, cinnamon chocolate, mint chocolate or jaffa chocolate. Crunchy chocolate, turmeric chocolate, chocolate with dry fruits, chocolate with fresh fruits. Chocolate with green tea, chocolate with tea on the side… The list is longer and it even includes chocolate with chocolate inside! Because why not!
Making your own chocolate means you know what goes in it, you can make it as sweet or not so sweet as you want, and you can sweeten it with anything you prefer. It’s an incredibly rewarding activity, a delicious treat, that’s healthier than any store bought pick me up. Plus, it keeps so well for so long!
Homemade raw chocolate
Makes about 10-11 pieces
- 1/2 cup cacao butter
- 1/4 cup maple syrup
- 1/3 cup cacao powder
- preferred toppings: anything from activated buckwheat, nuts and dry fruits, coconut, puffed millet, fresh fruit
- Add cacao butter to a dry bowl and place that bowl on top of another half filled with hot water. Allow the cacao butter to slowly melt. (about 5 minutes)
- Remove cacao butter from heat and add maple syrup. Use a whisk to mix well.
- Add cacao powder and stir well until it’s smooth and there’s no lumps.
- Spoon the chocolate onto a non stick sheet and swiftly add toppings before the chocolate firms up.
- Refrigerate for 5 minutes then transfer to a serving plate.
- Enjoy! If you’re not using fresh fruit, these keep well for weeks on the counter or, in summer, in the fridge. If you’re using fresh fruit as a topping, they will keep for about 2-3 days.