I’ve been making raw chocolate for around 2 years now and always based it on the Simple CHOC Recipe where you melt the cacao butter first and then add the powder and agave. However, as some people have commented that the agave doesn’t always mix well, I decided to see if there was a better way to ensure all the ingredients blend well every time.
So here it is ladies and gents….all you need to do is simply melt every thing together! Doesn’t get any easier than this.
So here is the Even Simpler Raw CHOC Recipe:
Add all the following ingredients together into a bowl, place over a pan of hot water (Bain Marie or Baño Maria in Spanish) and melt over a low heat. Ensure all utensils and the bowl are dry before the ingredients are added as water can cause the mix to separate.
- 100g CHOC Chick Raw Cacao Butter
- 6 level Tablespoons CHOC Chick Raw Cacao Powder
- 2-3 Tablespoons CHOC Chick Agave Syrup
- 1 Small pinch of rock salt (good quality sea salt totally lifts the chocolate flavour)
Use a metal balloon whisk to mix the ingredients while they melt (wooden spoons don’t blend as well). Taste the mix once melted and add more Agave if you prefer a sweeter taste.
The CHOC mix tastes delicious plain but there is always room for some CHOCcreativity, so feel free to add some chilli powder for Chilli Chocolates or peppermint essence or vanilla extract, orange peel, coffee or orange liquors are all things that can be added. Our CHOC Chick favourite combination has got to be sprinkling in some crushed cardamom seeds and sea salt (absolutely amazing!!).
Once you have the right taste, pour into ice cube trays, silicone moulds or even take away tubs to make fabulous raw chocolate bars. Place in the freezer and leave to set for 20mins to half an hour.
Keep in the fridge or freezer and eat to your hearts content.



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