Why ‘Raw’ Chocolate
Raw food is something people keep talking about. It seems to be of interest to those who are Vegan or those who have taking Juicing to a whole new level and decide to ‘go raw’ when they start back on solid food after a Juice Cleanse. I must admit, personally I need warm food for my digestion, except in the height of summer, and I believe that certain vegetables need to be cooked slightly to ensure vitamins are release. Carrots are one vegetable that ideally require some cooking. Raw Chocolate however is a different thing all together. Why? Well because it is dairy free. Totally. And sugar free…. just Agave syrup added to taste. Or raw honey…or a product called Sweet Freedom. It is organic, mainly from Ecuador and growers are normally members of the Fair Trade Association. It is not heated above 42 degrees so all antioxidants are retained.This classes it as ‘Raw’. This is the real deal and this is how chocolate should be. The over produced confectionery we see on our supermarket shelves is packed with rubbish…vegetable oils, refined sugars, enhancers…. This is so pure, and strong… you don’t need much to satisfy you and one piece contains so many antioxidants it’s a really powerful foodstuff!
The ‘potency’ is due to the purity of the bean. The ‘rawness’ of it. A very informative Blog post from Amy Chessman explains more about the super food that is the great Cacao Bean – just click this Link.
Best not eaten within and hour of going to bed….and best restrict intake! I usually have one a night. Although an extra one during the day is sometimes required!
Clients are always asking how to make it – so here is a step by step guide.
You will need all your equipment and ingredients ready and weighed before you start. The area must be free from water. All utensils washed and dried thoroughly or the chocolate will split.
The way that the Cacao Powder and Butter have been originally split form the Cocoa Bean to be called RAW is under as cool temperatures as possible. So, reforming it should be the same. If you heat it, you will lose all the antioxidants.
This is a basic recipe. You can play with the quantities. You can add all sorts of extras like bee pollen and flax seeds…but not too many in each batch or it will turn out grainy.
You can add lemon zest, essential oils ( food grade only!) I often add a dried cherry. Not Glace.. or the sugar will ooze out. You can also soak dried fruits in Green Tea…but dry them off well before popping into the mold.
There are many recipes. Play around. Have fun.
70g Cacao Powder
40-50g Cacao Butter
1-2 tbsp Agave Syrup
Or ‘Sweet Freedom’
You can make a ‘slab’ if you don’t have a mold and then break it up.
That’s the basic mix. You can add a tablespoon of coconut oil in to the melting butter to add more goodness and a different texture. It should make 15 chocolates in a standard mold.
Boil the kettle. Pour hot water into a Pyrex bowl and place your bowl of butter over the top to slowly melt. Meanwhile measure the powder and the extras.
Tip the powder into the melted butter. Mix gently with a spatula… add the syrup and other ‘bits’…Blend while still over the warm water to give you more time. When I first started my mixes would harden before I got them near the molds. This way you get more time to stir and blend….and if you are an energy worker and like blending and cooking with Love and Reiki….
stir that in at the same time!
Pop in the fridge…WAIT… you have to wait…about an hour. There you go. The basics. Go and play.
Remember, work quickly, keep water well away from the area.
Try not to get carried away with adding too many extras at once. Flavours get confused.
Pink Himalayan Salt is a lovely addition…but just a smidge.
Beetroot Powder is a wonderful antioxidant addition too…. and makes the chocolate a rich purple colour. I often add a dried morello cherry to each chocolate for a ‘surprise’ when you bite into it. Also makes the chocolates a little more special if you are giving them as gifts.
I have bought my ingredients from a few places but find the service I get from Elements For Life is superb. I do tend to buy in bulk!
If you are always stocked with ingredients, you will never run out of chocolate. Elements for Life do a great starter kit….and a new local stockist of their ingredients is The langport Stores, if you don’t want to purchase on line. If you find that the making of it is not your ‘thing’…. you can always purchase ready made Raw Chocolate from most health stores and good delis….. There is always a little tin of Raw Chocolates in my fridge. For medicinal purposes of course!