Basic Raw Chocolate Recipe
Helpful Hints: To melt coconut butter, use a warm spot or a double boiler. For easy pouring, use a Pyrex measuring cup with a spout. Add extracts one drop at a time. Freeze molds immediately after pouring to prevent oil separation. Store in the refrigerator. A little goes a long way; these chocolates are rich.
Helpful Hints: To melt coconut butter, use a warm spot or a double boiler. For easy pouring, use a Pyrex measuring cup with a spout. Add extracts one drop at a time. Freeze molds immediately after pouring to prevent oil separation. Store in the refrigerator. A little goes a long way; these chocolates are rich.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 54.4000000459871 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 47.0560000397788 g
- Serving Size 1 1 Recipe (54g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 3.20960000271324 g
- Calories 469 calories
Step-by-step
- Make sure that the coconut butter is melted into oil (coconut butter is simply coconut oil in it’s unmelted form).
- Blend the raw cacao powder, raw agave nectar/maple syrup, vanilla extract (vanilla bean), pinch of Celtic sea salt and the coconut oil with a whisk in a bowl.
- Carefully pour raw chocolate mixture into molds
- Add any dried fruit (raisins, figs), nuts (chopped walnuts, almonds, Brazil nuts), shredded coconut, extracts (mint, butterscotch, raspberry), super foods (maca, goji berries, chaga powder) and/or nut butters (almond, sunflower seed, peanut butter) into the chocolate that your just poured into the molds.
- Set in freezer for 20 minutes.
Requiring no specialized conching machinery or high-heat tempering equipment, unheated chocolate relies entirely on the precise management of melting points and fat crystallization. Coconut oil remains solid at cool room temperatures due to its high concentration of medium-chain triglycerides, transitioning into a clear liquid at roughly 76 degrees Fahrenheit. Maintaining this temperature threshold is critical when combining the fats with liquid sweeteners like agave nectar or maple syrup, because moisture differentials can cause raw cacao solids to seize into an intractable paste. Whisking the ingredients in a warmed ceramic or glass bowl prevents premature solidification of the fats before the mixture reaches the molds. Pouring the fluid chocolate immediately into a vessel with a functional pouring spout ensures clean edges and prevents drips along the sides of silicone cavities. Freezing the filled molds for exactly twenty minutes halts emulsion separation, locking the suspended cacao particles in a stable matrix before the lipids can pool on the surface. Because the resulting confection lacks commercial stabilizers, keeping the finished pieces refrigerated preserves their snap and prevents softening at ambient room temperatures. Dietary modifications are straightforward within this basic structure, as liquid sweeteners substitute at a one-to-one ratio and alternative nut butters integrate smoothly into the wet base without altering the required chilling duration.
