Tag Archives: Raw chocolate

Raspberry & Vanilla Raw Chocolates

Hand made chocolate instructions alert!

Raw Raspberry Chocolate | naturalkitchenadventures.com

Raspberry & Vanilla Raw Chocolates

I fell in love with the idea of using freeze dried raspberries when I assisted on desserts at Pure Taste Pop Up.   As well as being brilliant for adding flavour and for making desserts look super pretty, I couldn’t help wonder if they’d work in raw chocolate!

I’ve made raw chocolate before with coconut oil.  For that I follow an incredibly simple recipe that anyone can follow with not to much expense, or expertise, or equipment!  This time however I decided to be more adventurous and make use of cacao butter – the real stuff used to make commercial chocolate.  Cacao butter is the pure cold-pressed fat edible fat extracted from the cacao bean.  As well as being used for chocolate you may be familiar with it from its cosmetic use.  It’s creamy in colour, and solid at room temperature (kinda looks like soap) so works much better for raw chocolates if you want to keep them for any period of time outside of the fridge.  Cacao butter on its own actually doesn’t have much flavour.

The benefits of making your own chocolate are incredible.  Firstly you get to choose your own type and quantity of sweetener – enabling you to improve on shop bought chocolate which is usually made from cane sugar. Then you get the antioxidant benefits of using raw pure cacao too!

My cacao butter came from a health food shop – you can also buy it on-line.  You can usually find complete chocolate making kits online which include the cacao powder and butter along with instructions.  How helpful!

Here’s how I made mine;

Ingredients (makes 100g of chocolate – number of chocolates depends on the size of your moulds)

  • 100g cacao butter
  • 6 Tablespoons raw cacao powder
  • 1.5 Tablespoons of freeze dried raspberries
  • 1.5 teaspoons vanilla essence/extract
  • 3 Tablespoons of coconut palm sugar (or 2 Tablespoons raw honey).  Honey produces a softer, more truffle-like chocolate.

Method

  • Set up a bain-marie, and melt the cacao butter over a very low heat.  
  • Whilst the butter is melting place a pinch of raspberries at the bottom of each chocolate mould.
  • When the butter is completely melted stir in the cacao powder, and vanilla essence, adding enough sugar till you get the taste you desire.  The taste will be comparable to a rich antioxidant boosting dark chocolate – not a dairy milk chocolate!
  • Pour into the silicone moulds and place in the freezer for 30 minutes or fridge for 2 hours to set.  I like mine cold from the freezer.  They don’t store incredibly well at room temperature so keep them in the fridge or freezer (if you haven’t eaten them up in one go).  They will keep for a long time.

I have also tried adding the raspberries and vanilla (as well as a variation using ground cardamom and orange extract, plus one with sea salt!) using my coconut oil recipe which works really well.  For some reason the oil and cocoa quantities are in quite different proportions so make sure you follow the correct recipe whether you are using cacao butter or coconut oil.

If you can’t get hold of either then melt down some 70+% dark chocolate, add the raspberries, and vanilla (no need for extra sugar) and set in moulds as above.  Get creative with your chocolate!

TOP TIP:  If you can’t get hold of moulds for chocolate than cheaper ice-cube moulds work just as well.  Silicone ones are best.  You can also improvise with baking parchment, or film.

Raw Coconut Oil Chocolate

As coconut oil was this week’s ingredient of the week, I thought I’d share with you another one of its special and amazing uses – it makes the most delicious base for home-made chocolate.   There are many ways to make raw chocolate and most recipes call for Cacao Butter, which can be quite difficult and costly to get hold of but this recipe couldn’t be more simpler – There are only 4 ingredients required and all are now a staple part of my shopping list (the raw cacao being the most specialist but a large bag of Choc Chick will last you for ages).  The worst part is waiting for the chocolate to set!

As there is no sugar whatsoever, it is an incredibly ‘healthy’ way to enjoy a chocolate fix.   There are lots of ‘healthy’ raw chocolate bars on the market with ingredients lists as simple as this, although they are hideously expensive (think upwards of £3 for a 50g bar) so until now eating raw chocolate had been a real luxury.  Be warned that ‘healthy’ chocolate is still chocolate so if you’re going to eat the entire lot, and eat it every single day I’m not going to promise that you won’t get fat…


The challenge is on to take a photo of chocolate so that it doesn’t  look like poo!

Ingredients (makes 10 truffles)

  • 2 Tablespoons organic coconut oil
  • 2 Tablespoons raw honey
  • 4 Tablespoons raw cacao powder
  • 1 tsp vanilla extract
Method
  • Melt the coconut oil along with the honey.
  • Once the oil has all melted, add the vanilla extract and stir in the cacao powder till there are no lumps.
  • Spoon into moulds.  You can purchase chocolate moulds especially for this purpose but I have just bought a pink silicone ice cube tray (below) in the shape of orange segments for £1.50 in Sainsbury’s and it’s perfect for this!   You could also do blobs on baking parchment or a clingfilm lined bowl.
  • Either freeze for 30 mins or refrigerate for longer.  Personally I like my chocolate really cold so the freezer method is my method of choice.  I keep them stored in the freezer.
  • Try not to eat too many… It’s not easy…
Variations
Add dessicated coconut, add nuts,  add orange essence, add mint – well I’m sure you get the idea!