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My first raw chocolate experiment

January 30, 2011 1 comment
Raw chocolate, just waiting to get eaten! © Hanna Stolt

Raw chocolate, just waiting to get eaten! © Hanna Stolt

Today I decided to start experimenting with raw chocolate and more specifically – how to make it. Last time it was my boyfriend Kalle who made the raw chocolate and so of course the recipe’s still in his head and not on paper. This time I decided to really document the whole process :)

 

Ingredients

  • 150 g cocoa butter
  • 2 tbsp rose hip powder
  • 1 tbsp lucuma powder
  • 2 tbsp maca powder
  • 5 tbsp raw chocolate powder
  • 3 tbsp crushed cashew
  • 2 tbsp goji berries
  • 2 tbsp organic honey
  • pich of salt, bourbon vanilla powder and cayenne pepper
Kaakaovoi © Hanna Stolt

Cocoa butter

Crush the cocoa butter with a knife of grate it. Pour the chopped/grated cocoa butter into a warm water bath and let it melt. Just make sure that not even a drop of water gets into the butter! A tiny drop of water can make the butter clump up so that you won’t be able to use it and will have to start all over. Keep this in mind throughout the whole process. Metal dishes are great for melting the butter as the heat spreads evenly and the butter melts faster.

Kaakaovoi vesihauteessa © Hanna Stolt

Cocoa butter melting in a warm water bath

When the butter has melted, add the rose hip powder and mix well. Use a spoon to dose a thin layer of this butter – rose hip mix at the bottom of the chocolate forms. Put the form into the freezer to chill while you continue with the rest of the mix.

Rose hip powder

Rose hip powder

Ruusunmarja-kaakaovoiseos

Cocoa butter - rose hip mix

Lift the metal tin from the warm water bath. Add the rest of the ingredients and mix well. This is a great time to taste the mix and add flavor as needed. Such a lovely task!

The mixture is rather warm at this stage and we need to temper it in order to achieve a good texture for the chocolate. As I don’t (yet) own a tempering plate (marble plate), I tempered the chocolate mix right in the bowl. The temperature was well above 30°C when I started and I needed to get it down to 27°C so I started mixing the chocolate with a spoon. Not too much, just so that it cooled a little faster. Once the mix has cooled to 27°C, you need to put the dish back into the warm water bath and reheat to 32°C.

Kuivat ainekset

Dry ingredients: goji berries, cocoa powder, lucuma and maca powder and cashew

You can now take the chocolate form(s) from the freezer and again, using a spoon, fill the forms and put it back into the freezer for another 20 – 30 mins. The first layer of chocolate should be solid before you add the rest of the chocolate mix.

Ensimmäinen kerros suklaata on jähmettynyt pakkasessa

The first layer of chocolate has become solid in the freezer

You can store the chocolate in the freezer or your fridge for a few weeks.

The ready chocolate looks great with the layers!

Valmis suklaa

Raw chocolate

A bite of the chocolate reveals a lot to chew inside the confection.

Puraistu pala raakasuklaata © Hanna Stolt

Take a look inside