*WARNING: learning to make your own absolutely bangin’ raw chocolate is dangerous.
There. You’ve been warned. Because basically once you realise how quick and easy and non-expensive it is to make your own raw chocolate, you will have a problem on your hands; any faintest hint to get your tastebuds around this sumptuous stuff will be met with the ‘can-do’ attitude of ‘well heck, i’ll just whip some up RIGHT NOW.’ And boom – there you are 10 minutes later with a very chocolatey mouth and a big smile on your face.
It really is that easy. Once you know how. Which you will if you keep reading…
I have a friend who makes chocolate for a living. Or at least she did before she fell pregnant and had to give up her job because the very sight of chocolate physically made her wrench. (What a bummer. I can’t even…). So I know a little bit about high brow chocolate making. It’s an art and a science. There are protocols that must be followed. Fingers that must be continally dipped to make sure the chocolate is perfectly tempered to have a nice high gloss and good snap to it. Then there’s the…
But WAIT…This is not high brow chocolate making. This is ‘it’s-9pm-and-I’m-in-my-pyjamas-and-I-need-some-chocolate-right-now’ kind of chocolate making. So breathe. Relax. Do some yoga. You can’t really get it wrong.
PS Chocolate is actually good for you. As my 7 year old niece has started saying ‘for real’. You can check it here.
- 90g cocoa butter
- 60g raw cocoa powder
- 60g coconut blossom sugar
- handful raisins
- 1/4 tsp cinnamon (or more if you like)
- handful roasted almonds (chopped as you like)
- in a bain-marie melt the cocoa butter together with the coconut blossom sugar. Stir.
- Sift in the cocoa powder and stir continually to ensure there are no lumps of cocoa powder in the mix.
- (try not to eat it all at this point…If you do, who cares?)
- Remove from the heat, add cinnamon and keep stirring gently for another 2 minutes or so as it cools a bit.
- Pour into chocolate bar moulds, or single chocolate moulds. (If you have neither of these, then you can pour into cupcake holders.
- Scatter over the raisins and the almonds.
- Leave to set in freezer for 5-10 minutes (or longer if you put in fridge).
- I’ve found that removing the melted chocolate mix from the heat and continuing to stir gently for a couple of minutes helps to temper the chocolate and get it more glossy when it sets. I’ve also just poured it straight in the molds to and hey, it’s still CHOCOLATE.