This is a quick, easy recipe to make your own home-made raw chocolate. You can add your own ingredients to flavor the chocolate. Raw cacao powder is made from ground cacao beans. Depending on the soil where it was grown, the farmer’ s practices, and the processing, raw cacao powder can have abundant magnesium, iron, manganese, copper, phosphorous, and zinc. Beware that it can also be contaminated with heavy metals, depending on the soil where it was grown. Even organic foods are not controlled for heavy metals.
- 1 Double boiler (bain marie) or a small pot in a large pot
- 1 Mold, such as silicone to pour the chocolate and then to cool in the fridge or freeze
- 100 grams Raw cacao butter
- 50 grams Raw cacao powder
- 2 grams Pure stevia powder (one half teaspoon) or two tablespoons of honey or maple syrup
- Make sure that you have enough flat space in the fridge or freezer for the mold.
- Heat water to prepare a bain marie. You can also use a pyrex glass measuring jug in a pot. Keep the heat between 36 C and 42 C in the jug.
- Finely chop or grate the cacao butter.
- Stir occasionally until the cacao butter is fully melted.
- Add the raw cacao powder.
- Add the pure stevia powder.
- Stir until the chocolate is consistent.
- Put the silicone mold on a tray on a flat surface.
- Take the chocolate container out of the pot and dry the bottom of the container with a towel (to avoid pouring water into the mold).
- Optionally add other ingredients to the chocolate, such as one or two drops of peppermint oil, ground almonds, dried coconut slivers, raw cacao nibs, a pinch of ginger powder, a pinch of salt, a pinch of cinnamon powder, dried blueberries, dried cranberries, walnut slivers, lucuma powder, a pinch of vanilla powder, or other to taste
- Pour the chocolate into the mold.
- Put the mold in the fridge or freezer.
- Let sit in the freezer 15-20 minutes (longer in the fridge).
- Pop the chocolates out of the mold.
- Store the chocolate in a closed container in the fridge. They will keep at least two weeks.