Homemade Raw Chocolates

4 Feb

I just learned about raw cacao. That’s cacao, not cocoa.


I had a delightful evening with friends (some old and some new) making chocolates with raw cacao. This cacao/cocoa thing is all a bit confusing and I started to do some research on it when I got home. As with most things, there are many opinions from one end of the spectrum to the other on the health properties of cacao. Final decision – I don’t care. It is definitely healthier for you and purer than processed chocolate and it’s delicious! I apply my moderation principle to cacao in the same way that I do to all foods. Enjoy the amazing range of food in the world – just don’t be a glutton! I must warn you that the non-gluttony thing is a bit of a challenge in the raw cacao world.

Oh, pity the poor glutton
Whose troubles all begin
In struggling on and on to turn
What’s out into what’s in.  Walter de la Mare

We started with organic raw cacao butter. You can buy raw cacao butter from organic food stores and such. Cacao tastes different depending on where it is grown. My friend says she prefers Peruvian cacao.


Chop up the cacao butter so that it will melt more evenly and quickly.


Then set to melting it in a double boiler. Have a candy thermometer handy because you need to keep it under 105 degrees F, and keep stirring it.


If the temperature gets a bit high, like ours did, take it off the element to cool it down a bit.

Raw cacao is bitter, so you can add a natural sweetener such as raw agave, honey, maple syrup, or coconut palm sugar. Add a 1/4 cup of sweetener to 1 cup of cacao butter or whatever your sweet tooth tells you. We added raw agave.  By the way, to add to the confusion, there are some agaves that are not as good for you as others.


Organic raw cacao powder (not cocoa powder) is another important ingredient in this recipe. Add 3/4 cup of cacao powder for every cup of cacao butter. You can also add other lovely flavourings such as raw vanilla powder, sea salt and maca powder.  What is maca, you ask? Look, you’re just going to have to find out on your own – it’s the first time I had ever heard if it myself. It was an evening of new discoveries!


Add the powdered ingredients while continuously stirring.


Keep stirring until the mixture becomes glossy and thicker.


Get yourself a bunch of darling little baking cups that are used for making chocolates (you can buy them at the Dollar Store)  and pour the mixture into them.


Then while the chocolates are still liquid, have fun adding different centres and toppings. You can use cashew butter, maple butter, nuts, coconut, sour cherries – whatever you like.





You can add a bit more of the liquid chocolate mixture to top them off, or just leave them as is. Because they are made with raw cacao, there are no preservatives so you need to freeze the chocolates. Take them out of the freezer and let them sit out for a few minutes just before serving.

Eat slowly, blissfully, and attempt moderation.



Homemade Raw Chocolates

1 cup raw cacao butter

¾ cup raw cacao powder

¼ cup raw agave, honey, maple syrup, or coconut palm sugar

1 tsp raw vanilla powder

Pinch of sea salt

Melt the cacao butter in a double boiler, keeping it under 105 degrees F. Add the cacao powder, sweetener, vanilla and sea salt. Whisk together well and continue stirring until glossy and thicker.

Pour into molds and freeze.






One Response to “Homemade Raw Chocolates”

  1. The Erratic Cook February 5, 2015 at 9:25 am #

    Oh yum!! My mouth is watering. Love to try me some REAL chocolate!!

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