There comes a time when every raw chocolate addict decides to make their own. Making raw chocolate at home is fun, and easier than you might think!
Here's a recipe to get you started. You can purchase all the ingredients here from the shop. Don't forget to take pics, and tag us on Instagram @rawchocshop.
20 mins-1hr setting time
100g cacao liquor
25g cacao butter
25g coconut butter
50g agave nectar or raw honey
Firstly, you need to melt your cacao. The easiest way to do this is to set a pan on the stove to simmer. You don't need a lot of water in the pan, probably less than you would guess. In a heat-proof bowl, weigh out your liquor, cacao butter and coconut butter. If you buy our liquor and butter, they come in easy-to-use buttons, so no need to chop them up, you can use them as they are. Add the agave to the bowl, and then stand the bowl in the simmering water. Don't let the water boil. It should take 5-10 minutes to melt the butters. Be patient! If you hurry it, you will heat them. It's a good idea to whisk them with a fork or a hand whisk while they melt, that makes the chocolate more creamy.
You can add flavourings such as essential oils or spices, and you might want to stir in some nuts or dried-fruit. With raw chocolate making, the possibilities are endless! Once you've added your magic touch to this base recipe, pour into silicon molds. Ice cube molds will work, but you won't get the same smooth finish that you get from silicon. If you don't have either, line a tray or a plate with foil and pour the chocolate onto that. Pop in the freezer to set. Chocolate in small molds will set as quickly as 20 mins. In a tray it might take an hour.
Store your chocolates in the fridge or the freezer, and they will last as long as you don't tell anyone else that they are there!