Pin It

How to Make a Raw Chocolate Recipe TRULY RAW!!!

Raw Chocolate Love Hearts with Cacao Nibs

It Breaks My Heart when Raw Chocolate isn’t Truly Raw

I’ve seen people making a number of different Raw Chocolate Recipes many a time.

And I see one common and HUGE MISTAKE made ALL THE TIME!

And it makes their so called “Raw Chocolate” not really Raw. At all.

It all comes down to the Bain Marie. Since Cacao Butter is solid at room temperature, we need to melt it. Food is considered Raw if it is still alive.

For food to stay alive, it needs to stay below 43 Degrees Celsius.

Cacao Butter has a melting point of 34-36 Degrees Celsius, so we don’t have a huge margin for error. 

So the question is, how do we melt the Cacao Butter without killing any of the precious enzymes and nutrients that will die above 43 Degrees Celsius?

The answer is simple, and easy :

Keep the water in your Bain Marie at or below 55 Degrees Celsius. 

A Bain Marie is simply a way of heating something. Basically you put your ingredient, Cacao Butter in this case, in a bowl, and then put that bowl inside a pot of hot water. It’s a gentle way of melting something. Here’s an example of what that looks like.

How to Melt Cacao Butter for Raw Chocolate Recipe in a Bain Marie

Strong Pyrex Style Glass or Metal are Ideal Materials for the Cacao Butter Bowl

So I think you’re ready to make a TRULY Raw Chocolate Recipe right?

Yeah I think you are too :)

Raw Chocolate with Cacao Nibs and Powder

You’re Mere Minutes away from this!

The Truly Raw Chocolate Recipe

Tools

Stove & Bain Marie

Ingredients

  • 1/2 – 3/4 cup Melted Cacao Butter
  • ½ – 3/4 cup Cacao Powder
  • ¼ – ½ cup Honey / Coconut Palm Nectar / Coconut Palm Sugar
  • 1/8 – 1/4 tsp Salt

You will want to play around with the ratio of Cacao Butter and Cacao Powder, as depending on the quality of the ingredients you get, you will find the ideal ratio will probably change. I currently use 1:1, but have used both 1/2 butter to 3/4 powder and vice verse with success.

Sweeteners are pretty important ingredients since we use them in so many recipes. Here is a succinct explanation of my sweetener preferences and the reasons behind them  :

  1. Coconut Palm Nectar – Simply, it tastes the best! It’s generally not raw, but it sits in the background as a sweetener much better than Raw Honey does. And it is still a healthy, nutrient dense sweetener. There are Raw Coconut Palm Nectars though – like This One! It’s my first choice of sweetener, that is, unless I’m making Tempered Chocolate, but we’ll get into that at a later date!
    linespace
  2. Raw Honey – From a health perspective this is my number one choice. It keeps the chocolate 100% Raw and it is an incredible superfood. However, from a culinary perspective, Raw Honey has a stronger, more intrusive flavor than Coconut Palm Nectar/Sugar so it leaves it’s mark on the chocolate. Which I generally don’t want. Still delicious, but it often turns out honey flavored chocolate rather than pure chocolate. This will vary greatly depending on the specific honey you get. If I’m making Chocolate for 100% Raw Foodie Beegans (I just learned that term – love it!) I’m using Honey.
    linespace
  3. Coconut Palm Sugar – Requires the use of a Blender so that the chocolate doesn’t come out grainy. Texture is the main reason I use liquid sweetener when I’m not making a Tempered Raw Chocolate Recipe. Coconut Palm Sugar is the only sweetener that can be used to make Tempered Raw Chocolate though, which makes it unique and invaluable! Stay tuned for my video tutorial of how to make a Tempered Raw Chocolate Recipe, coming soon :)

Raw Chocolate Galore from a Raw Food Class

How Freesh does this look? 

How to Properly Make a TRULY RAW Chocolate Recipe !!!

  1. Cut cacao butter into small pieces. Pictured above in the bain marie there’s a couple big pieces – that will just slow down the melting process, but that’s okay. The best Raw Chocolate is infused with Love and Patience!

    Now The Most Important Part!!
    linespace
  2. Heat a pot of water until it reaches 55 degrees Celsius. If the water is hotter than this than it will heat the Cacao Butter to temperatures higher than 43 degrees Celcius, which will kill enzymes and nutrients and therefore the chocolate will no longer be Truly Raw! If you boil water in a small pot it will take approximately 18 minutes for it to cool down to 55 degrees Celsius! Think about that for a minute and reflect on how you’ve seen Cacao Butter melted in the past. To Heat a pot of water to 55 degrees Celsius it takes 2-3 minutes, max. I have a fancy shmancy temperature gun (only 20 bucks though!) to measure as I heat it up, but a simple thermometer will do the job. Having one of these incredibly handy tools at your disposal will allow you to make a TRULY Raw Chocolate Recipe!!
    linespace
  3. Put cacao butter in a smaller metal bowl and place that bowl into your pot of hot water. Be very careful not to get water into the cacao butter as it will ruin the consistency of your chocolate! Alternatively you can put it in a dehydrator or a Thermomix at 43 Degrees Celsius. If you use the Bain Marie method and the melting process is taking a long time, you can remove the bowl of cacao butter from the pot, reheat your water to 55 Degrees Celsius, and put the bowl of cacao butter back on. Repeat as needed.
    linespace
  4. Measure your melted cacao butter and pour into a different glass or metal bowl.
    linespace
  5. Mix in cacao powder by hand until fully mixed with butter.
    linespace
  6. Mix in sweetener and salt by hand until well incorporated and super smooooooth.
    linespace
  7. If your chocolate becomes too thick to pour then you can reheat it again using the same method as before. Again, don’t use water hotter than 55 degrees C.
    linespace
  8. Flavor chocolate mix(es) – you can split this into a few mixes to make multiple flavors.Pouring Raw Chocolate in a Raw Food Class
    I usually split this recipe into 3 mixes. Here’s a setup from one of my Raw Food Classes
    linespace
  9. Use chocolate as desired – pour into molds, onto bars, use to dip nuts, pour onto clusters of dried fruits and nuts, make truffles, etc.

You can keep the chocolate warm and liquid (depending on the temperature it can set at room temperature quite quickly) while you make magical concoctions with it by putting the bowl of mixed chocolate inside your pot of hot water. But not above 55 degrees C!

These are some of my go-to flavor variations :

  • Peppermint (I use Essential Oils for this)
  • Cacao Nib Crunch
  • Walnuts & Dates
  • Goji Berries & Cayenne Pepper or Chili Powder
  • Lavender (Essential Oils again)
  • Almonds & Raisins
  • DURIAN TRUFFLES!!!!

And now a whole bunch of Raw Chocolate Food Porn for you to drool over ;)

Raw Chocolate Durian Truffle by Jonny Freesh

Durian Truffle – Who Says I Need to Save the Best for Last?

Raw Chocolate Almond Butter Cups

Almond Butter Cups

Raw Chili Goji Berry Chocolate Sticks

Chili & Desiccated Coconut Goji Berry Chocolate Sticks

Raw Chocolate Piece with Desiccated Coconut

Desiccated Coconut on it’s own makes Raw Chocolate real puuurrrrrtttttyyyy

Raw Chocolate with Goji Berries and Cacao Powder

Goji Berries and Cacao Powder

Raw Chocolates Galore from a Raw Food Class

The Glorious Aftermath of one of my Raw Food Classes

What do you put in your favorite Raw Chocolate Recipe? Tell us in the comments!

19 Comments
  1. Your recipes are so creative and delicious, I absolutely love your site! I wanted to ask do you purchase your cocoa butter from an online store and if yes what is the name of it?

    • Thanks Amber :)

      Really glad you’re loving the site! I buy my Cacao Butter from local suppliers here in Bali, but am familiar with some good western brands. Where do you live? I will find one of the brands I like on an online store that ships to you :)

  2. I live in the United States in Illinois, thank you so much for this help I really appreciate it :)

  3. Your recipes look interesting ,must try.

  4. I live in Nusa Lembongan and want a good cheap cocao supplier. Do you know of any? Also, have you ever tried making your own Cocao butter or do you know a good supplier of this too?

  5. I love ur site and recipes im from india and im searching fr cocoa butter please can u let me know where will i get cocoa butter online
    Thank u

  6. Hi Jonny, love the recipe above. Just curious, when is the ‘Tempered Raw Chocolate’ video tutorial coming? Really looking forward to it!

    • Thanks Roderick, glad you like the recipe.

      I will make a video for Tempering Raw Chocolate when I get back from Korea – going there for a week on Tuesday :)

      It’s been getting pushed back by other projects, but a bunch of them are wrapping up, so thank you for reminding me. It’s on the To Do List now.

  7. In my search for raw chocolate bars I have seen other recipes using coconut oil in place of cocao butter. I am wondering if you have any expirience using coconut oil? Which is healthier?

  8. Hi! I’m trying your recipe. Do you harden the chocolate at room temperature or in the fridge? How long does it normally take to harden? Thanks!

    • Hi Cindy,

      In the fridge. About a half hour. Also, some chocolatiers say that chocolate is at its tastiest the next day after setting. Something to keep in mind while experimenting…

Leave a Reply

Want To Be Listed on Our Site?

Contact Us and let us know about your organization

Get Our Updates on Facebook