Category Archives: Raw Chocolate
This particular recipe is fantastic for beginner’s as it’s very easy to make and only has three ingredients. It’s also a good one to make with children – I make it often with my niece and nephew and they never seem to tire of it. If you’re a more experienced chocolate maker, try replacing some of the chocolate powder with other powders such as lucuma, carob or mesquite. And of course, have some fun with flavourings and additions like nuts, seeds and dried fruit, dried raspberries or strawberries or raspberry/strawberry powder.
Recently I blogged about the excellent Slow Chocolate workshop that I attended in January 2013. This workshop, run by Seventy Percent in London, shows you how to properly taste fine chocolate so that you can distinguish the good from the not-so-good. According to Martin Christy, founder of Seventy Percent: ‘fine chocolate is a new world of tasting and appreciation similar in complexity and nuance to the world of fine wine’. You don’t need to spend long on the Sweet Sensations site to realise that healthy eating is pretty important to me. However, I didn’t have the space in the last … Read More
Essential oils add fabulous flavour to your chocolate making, as well as being really easy to use. This is a guide on how to use them in your raw chocolate recipes. How to use them Use good quality oils from reputable suppliers (see below). Essential oils are the last ingredient I add to a recipe – this way I can add exactly the amount required to get the right taste. Some recipes only need a couple of drops, whilst others might need as many as fifteen, so it’s best to start by mixing in one or two drops, having … Read More
Raw chocolate is loved by many, but is also well known for its rather over-stimulating properties. I’ve lost count of the number of sleepless nights I’ve had, wishing I’d been able to resist that last raw chocolate treat…. In an ideal world it’s probably best to keep raw chocolate as a ‘sometimes’ treat, eaten in small amounts earlier rather than later in the day. But if you don’t always manage this, what’s the answer?
If you’re anything like me, you often want chocolate…and you want it NOW! What you don’t want is lots of faff and time making it. Long and involved chocolate making can be lovely and creative some of the time, but when that chocolate urge is shouting loudly, SPEED is the name of the game. Here is where this delicious and ultra-quick chocolate truffle mix comes in. It can be made with either cocoa powder or raw cacao powder, and the only other ingredients you need are coconut oil, which is of course very good for you, and a syrup as … Read More
There is no doubt that raw chocolate is a very different entity to ‘normal’ chocolate,which is roasted at high temperatures. It is possible to tell this both from the taste, and from it’s effects on the body (most people for instance find cacao more stimulating than roasted cocoa, and I find that my skin reacts more favourably to cacao than to cocoa). However, it is apparently very difficult for the producers to control the fermentation process – an entirely natural process, and very necessary to make the beans edible, but one which can reach into the 50 degrees range.