If someone told me a year ago that I would be making my own chocolates and thinking it was easy I would have told them they were bonkers! Yet here I am making raw cacao chocolate and it is absolutely delicious even if I do say so myself! Read on to find out how I made (and ate!) my very own gingerbread man shaped army of cacao treats!
The trick to getting this right is all about melting the cacao butter (Roo Boy thought this was white chocolate and nearly grabbed a fistful to chomp on! Was tempted to not tell him :P)
So like I said the key to success is not over heating your cacao butter. Set a pan of water boiling on the hob, once the water starts to boil turn off the heat and pop your bowl of cacao butter on top of the pan and just wait for it to melt. You have to be really patient as it can take a while but oh boy will it be worth it!!
Once you’ve melted the cacao butter you can add the cacao powder, it’s best that you whisk this with a small metal fork and make sure you mix it all in. Now dip your finger in and taste it! Blurgh! Pretty bitter isn’t it?! Not this is the fun part; you need to sweeten it! I usually use Agave Nectar but you can use honey, maple syrup, rice syrup or lucuma powder to sweeten it up. Add a bit at a time and keep tasting until it’s the right flavour for you. Then you can add in anything you want! I’ve added chopped pecan nuts to mine, but I’ve also made some with cranberries, and my absolute favourite I added 1/4 tsp each of cinnamon and nutmeg for a christmassy themed chocolate treat!
So how do you know how much to put in? Well I use 50g of cacao powder for every 70g of cacao butter and 2.5 tbsp of agave nectar. This will make around 15 delicious raw cacao chocolate treats!
Then all you need to do is pour your mixture into your silicone moulds and pop in the fridge for about 1.5 hours (or in the freezer for 30 minutes if you can’t wait!)
Enjoy! Love Roo xx