It's practically impossible to go wrong with this recipe. Just take your time and you'll end up with a tray of 15 delicious tasting raw chocolates!
60-70g Raw Cacao Butter
50g Raw Cacao Powder
1-2 tbsp Sweet Freedom
All utensils must be dry or the chocolate will separate. Wash your
silicone mold before it's first use and then dry it thoroughly.
Place a clean bowl over a saucepan of hot water (bain marie). Ensure the bottom of the bowl does not touch the water & no water goes inside the bowl.
Grate the cacao butter, add to the bowl & allow to melt slowly. Don’t keep the water boiling, turn the heat off and just give it a quick blast every so often if necessary melting the cacao butter.
Once melted, add the cacao powder & stir in thoroughly with a balloon whisk or fork, until it starts to slightly thicken dding the cacao powder. The chocolate should be runny & easy to pour, stir in the cacao powder.
Add 1 tbsp of Sweet Freedom & stir in very thoroughly. It will thicken as you add the Sweet Freedom.
Taste it and if you prefer it sweeter, add more 1/2 tbsp at a time, mixing thoroughly and tasting after each addition.
When the mixture suits your taste, pour gently into the mold using a jug or spoon.
Pour in to the mold.
Place it in the fridge to set for an hour or more (or in the freezer if you can’t wait that long).
Any remaining chocolate is the chocolatier’s treat!
To give your raw chocolates a coconut dimension, you could add 1-2 tbsp of virgin coconut oil to your chocolate mix in step 3.
For an orange twist, perhaps add a few drops of orange essential oil at some stage.