Chocolate is healthy and extremely good for you. That’s the news I’ve longed to hear all my life. Cocoa has 10 times more antioxidants than blueberries and tons of feel good ingredients, so it’s no myth that eating chocolate makes you feel good. The trick is to prepare it raw, that means without heating it above +45C degrees.
I had to try this.
- 250g Cacao butter
- 250g Cacao powder
- 250g Agave nectar
- 7g Pure raw vanilla powder
- Goji berries
- Raw, unsalted cashew nuts
I bought a kit with all the ingredients from Amazon, which was not cheap, so this ended up being probably the most expensive chocolate I’ve ever had. However, I’m sure this stuff can be made cheaper, when bought separately. This is a huge batch, so just half of the recipe will get you plenty to munch.
First I chopped the cacao butter as finely as I could and placed it in jug. I heated some water and put the jug in the water. Now this is the tricky part. The water must not be hotter than 45C, which is enough to melt the cacao butter, but it will take time. I needed to up the heat in the pan, as the water temperature fell to about 35C and the butter stopped melting.
Once the cacao butter had completely melted I whisked the vanilla powder in. Once it had completely dissolved into the butter, I added the cacao powder, while constantly whisking the butter.
Finally I added the agave nectar. Agave nectar is a sweet syrup that comes from the same plant that tequila is made of (nice bit of trivia there). It is a much healthier alternative to sugars and syrups and a bit lighter in texture than honey. Adding the agave nectar makes the chocolate quite thick and difficult to whisk. It needs good work to get mixed properly. Keep the mix in the warm water, as the chocolate starts to set very quickly.
Look at that, that’s proper chocolate!
I got these pretty chocolate moulds, but you can use any silicon moulds, such as ice cube trays. I added some chopped nuts and goji berries to some of them.
In goes the chocolate. This is messy stuff, and the chocolate is quite stiff, so it doesn’t simply pour in. I used two spoons to get it in.
I had much more chocolate than molds, so I improvised and put some dollops on a baking tray. These turned out really cute. I then decorated them with walnuts, hazelnuts and cranberries.
The chocolates set quite quickly on their own. You can also pop them in the fridge or a freezer. Once they have hardened just take the molds off and enjoy.
Raw chocolate is quite powdery in texture, so it doesn’t have that rich melt-in-your-mouth feel to it. But it has a lovely chocolate flavour to it and is very satisfying. Knowing that this is good for me raw chocolate is a wonderful treat, and just a couple will do the trick – no need to eat half a tray! These will also make a nice last minute Christmas present.
Aww… isn’t that cute.