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There is something very gratifying in making your own chocolate candies. Chocolate that is so decadent, rich, and creamy. Not only are they heavenly to eat, but they make amazing gifts for those you cherish.
These days you can find candy molds to fit every occasion, every hobby, every interest, they literally come in about every shape and size one can imagine. So not only do you give a “sweet labor of love” when you present someone with these homemade chocolates, you can personalize them! This recipe is makes a very dark and rich tasting chocolate. Have fun!
When it comes to molds, you are only limited to your own creativity. What I means is that you can use just about anything for a mold.
If you don’t have any chocolate molds but can’t wait to get started, you can use a lot of common kitchen items as molds. For example; ice cube trays, food containers, bowls, muffin tins, etc. Just keep in mind that any dents or impressions will be imparted on the chocolates. Also, keep away from any type of container that has been used to store pungent foods such as onions and garlic. Let’s get started…
Said real fast, it may seem as though I sneezed. Though I greatly appreciate the “blessing” this is a term that I want you to become familiar with. You won’t only be using it when making chocolate, you would greatly benefit by making this part of your culinary experience in the kitchen. Never heard of Mise en place? It simply means “putting in place,” as in “set up” or “everything in place.” Bottom line… be prepared!
Start by tiding up the kitchen. Don’t start with a sink full of dishes and “stuff” all over the counter tops. It also means to pull all the ingredients needed for the recipe out, making sure you have everything… once you start making chocolate, you really can’t stop mid-stream and run to the grocery store. Once the space is clean, all ingredients are present… measure them out. Now you are ready to get started.
Do not add the cacao butter into the blender in large chunks. This will only create more work on your end and will be taxing on the blender. Grate the butter into small bits. Click (here) to learn a quick and simple way. After grating the butter come back here… don’t melt the butter. I am very picky about the raw cacao butter that I use… the best quality will give you the best results. If you already don’t have a favorite that you work with, click (here) for the brand that I use. Same goes for the raw cacao powder.
Ensure all utensils and the bowl are dry before the ingredients are added as water can cause the mix to separate.
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.