and simple raw chocolate recipes for you to make at home (instant download)
NO Dairy . Sugar . Wheat . Gluten . Soy Only the best natural ingredients
‘Oh my! I wanted to give you some feedback. I've made the pecan truffles and the butterscotch bars which were wonderfully easy to make and a lovely treat but the recipe which has had me placing my second order for ingredients is the one for crunchy brazil nut rolls. So simple but so genius!!’ Deborah Saunders
Made in France; slow air-
These tasty berries are bursting with flavour and colour! Use to decorate desserts; add to chocolate bars for the taste and crunchy/chewy texture; add to muesli or fruit salad for some sustainable out-
Beetroot powder is virtually tasteless, so its wonderfully intense pink hue makes a perfect natural colourant that won’t affect the taste of your recipes. You don’t need very much of it so it also lasts a long time. Some ideas: add it to white chocolate or coconut recipes where the colour will work with the taste, eg rose, or funnily enough lemongrass (yes I know, but it works!). Or make your strawberry ice cream or desserts even pinker and more delicious looking!
A luxurious alternative to vanilla extract.
As well as its amazing natural vanilla taste it can also impart a beautiful biscuity flavour to recipes. A little goes a long way so it should last quite a long time....unless you become completely addicted to it!
‘Funnily enough, I don’t often drink nut milks (or any milks), but having just given a private workshop to a delightful couple who wanted to get some healthy eating inspiration, I have been reminded just how delicious fresh homemade almond milk is. It is NOTHING like the stuff you buy in the shops.
You can drink almond milk straight, sweeten it, use in in cereals, add fruit to it, use it to make raw soups creamier etc’
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.
Christmas food can be rather rich and heavy, so I like the fact that these chocolate brownies contain some of the classic christmas tastes -
The other week I spent the whole day at a workshop in central London that was all about how to taste chocolate. A whole day dedicated to tasting chocolate? Sounds like bliss!
It certainly was, though we reeled in shock when we were told at the beginning of the day that we wouldn’t actually be tasting any chocolate until after lunch. Was this some sort of cruel joke?
Pacari is one of the very few ‘bean to bar’ makers to offer a range of raw chocolate bars.
Based in Ecuador, their chocolate is truly amazing, with a depth of taste that is rare in the world of raw chocolate.
Pacari have won several awards, and when you taste their chocolate you can see why.
Ombars is one of my favourite raw chocolate ranges so I’m delighted to be finally stocking them. They use guaranteed raw Ecuadorian chocolate from Pacari, and sweeten the bars with coconut sugar. In stock: Dark 72% BioLive, Strawberry BioLive and Acai & Blueberry.
Fine chocolate is a hugely growing field, and deservedly so – the quality of the chocolate is excellent, and it also lends itself to small-
Great introduction to chocolate making for kits and adults alike
Containing ingredients, foil cups and detailed instructions to make your own chocolate bars or bonbons.
I’m delighted to say that Young’s Deli & Provision’s Store, on Grand Parade, St Leonard’s sea front, now stocks my handmade truffles.
Up until now the truffles have only been available via this site. What’s more, from Young’s, you can buy as few or many as you like, so whether you want one truffle to munch on as you go about your shopping, or a box of ten as a gift, it’s up to you!
Anywhere I go, I find it difficult to locate sweet items that are free from all the ‘big three’-