Guilt Free Chocolate
Guilt Free Chocolate
Posted by : Jessica Longley /
Have you ever had raw chocolate?
*that actually tastes nice..
Cacao and Cocoa are technically the same thing but cocoa (what 'normal' chocolate is made from) is roasted at high temperatures and processed, thereby destroying it's nutritional benefits. In addition to this, much of the worlds cocoa is not fair-trade.
Cacao, being raw, unprocessed and not heated to high temperatures, retains amazing living enzymes, vitamins and minerals. It is rich in magnesium, iron and calcium and contains very high levels of antioxidants. It is a natural mood elevator as it contains feel-good chemicals such as serotonin and tryptophan.
There are lots of forms of cacao - paste, butter, powder and nibs. Cacao paste is made by cold-grinding the whole cacao beans, cacao butter is the fat extracted from the paste and cacao powder is what is left over once the butter has been removed.
Here is our recipe
makes ~ 330grams (feel free to double it as required :) )
100g cacao paste - roughly chopped
125g cacao butter - roughly chopped
120g (85ml) dark agave syrup (substitute maple syrup)
pinch of salt
1/4 tsp vanilla powder
- Set up two double boilers or two bowls/jugs that sit in a water bath of gently simmering water
- Place the cacao butter and cacao paste in seperate bowls and leave to melt gently, stirring occasionally.
- Dry the bottom of the bowls/jugs carefully to ensure no water accidentally drips into your chocolate (or it won't set properly)
- Pour the melted cacao butter into the cacao paste whisking as you go, then add the rest of the ingredients and whisk to combine. Taste it at this point and add more sweetener if you wish.
- Add any flavouring you wish
- Pour into moulds, straight onto a lined baking tray or ice-cube trays and add any toppings you like.
- Place in the freezer for 30 minutes until set
- Carefully pop the chocolate out of the moulds and keep in the fridge
Top with roughly chopped nuts, mix through dried fruit, chilli flakes, dried ginger or sea salt.
This chocolate is tasty as it, or you can flavour the chocolate with medicine flowers or essential oils that are suitable for internal use. Medicine flowers are amazing natural cold-pressed food grade flavours that are free from colourants, sugar and preservatives. We love to use rose (= turkish delight), caramel, butterscotch and raspberry.