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This chocolate is perfect for creating chocolate candies in molds or for dipping sweet treats into it. Below I talk about melting the raw cacao butter, using two different methods; using the dehydrator or double boiler. I tend to use the dehydrator method. For this method you will need a dehydrator that has a large cavity, such as an Excalibur.
Once the chocolate is all mixed up and ready to use, it will be very thin at first. As it cools, it thickens. You can use it at any stage of viscosity. If the chocolate gets to thick and hard to deal with, return it to the dehydrator or double boil to melt it back down. This hardening chocolate won’t be snappy and shiny when dried. That requires tempering and that is a style that requires practice, patience, and a more detail technique.
Regardless of which method you choose to use, I highly recommend grating the raw cacao butter into smaller bits. This will speed up the melting process and it will melt evenly. Make sure that your agave is at room temperature and don’t let water get into the chocolate at any time throughout the process. This can cause the chocolate to seize up and get clumpy.
Double boiler method:
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.