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.
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 🙂
You’re Mere Minutes away from this!
The Truly Raw Chocolate Recipe
Stove & Bain Marie
All the products linked to below are from UbudDirect, my favorite online Organic Grocery Store in Bali, and are affiliate links. This means RawFoodBali receives a very small percentage of any purchases you make after clicking one of these links. The prices stay the same, and you help support me so I can keep providing you high quality content and information about healthy living in Bali 🙂
- 1/2 – 3/4 cup Melted Cacao Butter
- ½ – 3/4 cup Cacao Powder
- ¼ – ½ cup Raw 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 :
- 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!
- 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.
- 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 🙂
How Freesh does this look?
How to Properly Make a TRULY RAW Chocolate Recipe !!!
- 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!!
- 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!!
- 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.
- Measure your melted cacao butter and pour into a different glass or metal bowl.
- Mix in cacao powder by hand until fully mixed with butter.
- Mix in sweetener and salt by hand until well incorporated and super smooooooth.
- 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.
- Flavor chocolate mix(es) – you can split this into a few mixes to make multiple flavors.
I usually split this recipe into 3 mixes. Here’s a setup from one of my Raw Food Classes
- 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 Nibs 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 😉
Durian Truffle – Who Says I Need to Save the Best for Last?
Almond Butter Cups
Chili & Desiccated Coconut Goji Berry Chocolate Sticks
Desiccated Coconut on it’s own makes Raw Chocolate real puuurrrrrtttttyyyy
Goji Berries and Cacao Powder
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!