Indulgent Raspberry and Vanilla Raw Chocolates
Designed by our resident natural chef Ceri Jones, Founder of Natural Kitchen Adventures. Raspberry and Vanilla Raw Chocolates are made using raw cacao powder, but work equally well with good quality cocoa. Who’d have thought you can make your own chocolate at home?
I fell in love with the idea of using freeze-dried raspberries when I assisted on desserts at Pure Taste Pop up. As well as being brilliant for adding flavour and for making desserts look super pretty, I couldn’t help wonder if they’d work in raw chocolate.
I’ve made raw chocolate before with coconut oil. This time, however, I decided to be more adventurous and make use of cacao butter, the fat this is used to make all commercial chocolate. Cacao butter is the pure cold-pressed fat edible fat extracted from the cacao bean. As well as being used for chocolate you may be familiar with it from its cosmetic use. It’s creamy in colour, solid at room temperature and looks and smells like soap. Cacao butter on its own actually doesn’t have much flavour, other than the flavour of pure fat!
Making your own chocolate is really fun and doesn’t take long at all. In doing so you can also choose your own flavours. So many things go well with chocolate and I often like to peruse the shelves of expensive chocolate shops to see what flavour combinations they have come up with for inspiration.
You can purchase cacao butter from a health food shop or buy it online from specialist retailers or from Amazon. Just make sure you buy commercial rather than beauty grade. If you can’t get hold of cacao butter then melt down some 70+% dark chocolate, add the raspberries, and vanilla (no need for extra sugar) and set in molds just like in my method.
I have chocolate molds from Amazon, but silicone ice cube trays are a great cheat. You can also improvise with baking parchment or film.
This is a very simple way of making the chocolate. There is also a technique called tempering, in which you raise and lower the temperature of the mix before allowing it to set
- 100g cacao butter
- 6 Tablespoons raw cacao powder
- 1.5 Tablespoons of freeze-dried raspberries
- 1.5 teaspoons vanilla essence/extract or a pinch of vanilla powder
- 3 Tablespoons of coconut sugar or unrefined golden caster sugar
- Set up a bain-marie, and melt the cacao butter over a very low heat.
- Whilst the butter is melting place a pinch of raspberries at the bottom of each chocolate mold.
- When the butter is completely melted stir in the cacao powder, sugar, and vanilla essence till well combined.
- Pour into the silicone molds and place in the freezer for 30 minutes or fridge for 2 hours to set. They don’t store incredibly well at room temperature so keep them in the fridge or freezer. They will keep for a few weeks.
For more delicious recipes from our resident chef Ceri Jones, check out her website here.