I use 'official' chocolate moulds and also silicon trays or small muffin moulds. If you use floppy moulds, you may want to put them on a tray or piece of carton so it is easier to transport to the fridge.
Other flavours are easy to create, by adding (to a unflavoured base) orange zest, nuts of all sorts, a small dash of liquor, chilli powder, cinnamon, nutmeg, you name it! This makes roughly 1.5 tray of choccies, so about 18.
- 1 cup of grated raw cacao butter
- ½ cup of raw cacao powder
- ¼ cup of raw agave nectar or coconut nectar
- 2 tsp of vanilla paste or essence
- 2 to 3 tbsp of grated ginger, depending on how strong you want the ginger flavour
- slowly melt the grated cacao butter in a plastic jug or ceramic jug au bain Marie. (Never let it boil, as it is meant to be raw, so definitely not to be heated over 46C). Using a stainless steel jug or glass has failed with me as the chocolate became too hot and therefore thick, so don't try that 😉
- when it is melted, use a small whisk to stir in the vanilla paste and agave nectar
- when that is nicely mixed, stir in the cacao powder bit by bit, but no need to worry about clumps as they dissolve pretty much straight away
- when the powder is dissolved, your chocolate mixture is ready to be poured
- while you don't use it, just let it sit on the stove in the warm water so it doesn't go thick
- add the ginger to the chocolate and mix through
- fill up all moulds and pop in fridge or freezer
- it won't take long for the chocolate to get hard; after an hour, pop one out and when all nice and hard, pop the others out too.
- Keep them in a container with lid in the fridge.
This makes roughly 1.5 tray of choccies, so about 18.
Needs:
♥ 1 cup of grated raw cacao butter
♥ 1/2 cup of raw cacao powder
♥ 1/4 cup of raw agave nectar or coconut nectar
♥ 2 tsp of vanilla paste essence
♥ 2 to 3 tbsp of grated ginger, depending on how strong you want the ginger flavour
Way to go:
– slowly melt the grated cacao butter in a plastic jug or ceramic jug au bain Marie. (Never let it boil, as it is meant to be raw, so definitely not to be heated over 46C). Using a stainless steel jug or glass has failed with me as the chocolate became too hot and therefore thick, so don’t try that 😉
– when it is melted, use a small whisk to stir in the vanilla paste and agave nectar
– when that is nicely mixed, stir in the cacao powder bit by bit, but no need to worry about clumps as they dissolve pretty much straight away
– when the powder is dissolved, your chocolate mixture is ready to be poured
– while you don’t use it, just let it sit on the stove in the warm water so it doesn’t go thick
– add the ginger to the chocolate and mix through
– fill up all moulds and pop in fridge or freezer
– it won’t take long for the chocolate to get hard, and once hard, take them out of their moulds and keep them in a container with lid in the fridge.
I use ‘official’ chocolate moulds and also silicon trays or small muffin moulds. If you use separate moulds, you may want to put them on a tray or piece of carton so it is easier to transport to the fridge 🙂
This kind of chocolate is just the BEST and other flavours are easy to create, by adding (to the plain mixture) orange zest, nuts of all sorts, a small dash of liquor, chilli powder, cinnamon, nutmeg, you name it!
It is easy to make some plain chocolates and some flavoured ones: just fill a part of your mould before you add the flavours.
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