Tag Archives: chocolate making

Flavouring Raw Chocolate with Essential Oils

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

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Raw Chocolate and Cardamom

  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?

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Next Raw Chocolate Workshop 24 March 2012

This fun relaxed workshop in Muswell Hill, North London, gives you the opportunity to taste some of Liz’s raw chocolate recipes whilst you sit back and enjoy yourself. At the same time you will learn loads about raw chocolate, superfoods, the various natural alternatives to sugar and how all these ingredients work together. In the second half of the workshop you will be shown some unique and delicious recipes you can make at home – a versatile Chocolate Bar/Truffle recipe with various flavourings, Butterscotch Fudge and Mini Melting Marzipan Cakes. During the workshop, you get to sample a variety of … Read More

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Is ‘Raw Chocolate’ Truly Raw?

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.

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