Last Saturday, DH had his first raw chocolate adventure. He made this:
I call it Raw Chocolate Bliss, because when I eat it, it makes me feel so HAPPY! It is a combination of raw cacao paste, raw cacao butter, vanilla powder, pure maple syrup, coconut nectar, walnuts and hemp seeds.
Many commercial chocolates give me a residual head ache. They also make me feel over-caffinated. Raw chocolate doesn’t have this effect, and it’s actually healthy!
I don’t have an exact recipe for this, but there are some instructions right on the website for the company’s products. See below for the general process.
This was DH’s first time for tempering chocolate. It was a bit more work than he thought it was going to be, and I think he learned a lot. He says he is going to try it again this weekend.
I love the hemp seeds in the chocolate. First of all, they are loaded with protein, and I love the “crunch” they add. It’s reminiscent of those chocolate bars with rice crisps in them.
I hope next time, he uses almonds! I love the combination of chocolate and almond!
Chop equal amounts of the paste and the butter, set aside.
Melt the paste, over warm water (110 degrees). Stir occasionally until it is all melted.
Add in the chopped butter. Stir until melted.
Stir in the vanilla powder and sea salt.
Add the Coconut Nectar and maple syrup to taste. (Taste by dropping a little on the back of your hand!)
Cool mixture to 84 degrees, stirring to keep temperature even as it cools.
Bring the mixture back up to 91 degrees.
Stir in the hemp seeds and chopped walnuts.
Pour into molds.
Refrigerate about 2 hours, or until set.
Amounts of ingredients are not listed. Experiment!
Perfectly tempered chocolate candy should be shiny, glossy and have no grey streaks.
You can actually add in anything you like. Raw nuts of any kind, dried fruit and seeds are all good choices! Additions can be added to the molds and the chocolate poured over them, or stirred in and then poured into the molds at the same time.
DH used a large glass baking dish as a mold. If the temper isn’t right, the chocolate will not pop back out of a rigid mold very easily. You may want to start your raw chocolate adventures with flexible molds, just to make it easier.