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Hardening Chocolate

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Ingredients for the Chocolate:

  1. ½ cup melted raw cacao butter (use a double boiler to melt)
  2. ¼ cup raw cacao powder
  3. 1 Tbsp + 1 tsp mesquite powder
  4. 1 tsp raw agave nectar

Instructions For The Chocolate:

  1. Whisk the powders and agave into the cacao butter until thoroughly combined.
  2. Cover your creation with the chocolate liquid.
  3. Place in the freezer for 5 minutes to form a hard shell.

**If remaining chocolate has begun to solidify too soon (which can happen in colder climates), float the vessel holding the chocolate in a small bowl of boiling water to slowly re-melt it into a liquid.

Recipe by Julie Morris

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4 thoughts on “Hardening Chocolate

  1. elisha yarrington says:

    Hi there,

    First of all THANK YOU for your beautiful recipes, ideas, inspirations and photographers. You are a true inspiration for me.

    I have two questions for you

    1) I want to create an temper raw chocolate. I have been experimenting but have not “come up” with the right recipe. When i use liquid sweeteners like honey, coconut nectar, they do not emulsify with the fat (cacao butter) but when i use coconut sugar it doesn’t dissolve either. Any suggestions on how to create and temper raw chocolate would be amazing!

    2) What camera/lens do you use. Do you have any suggestions on taking great shots of food!

    Thank You

    xoxo

    • amie-sue says:

      Hello Elisha.

      Tempering chocolate is a whole process and deserves a post all of its own. Far to much info to share here. I will work on writing up a full tempering process and share it. :) Are you experienced in tempering cooked chocolate?

      As far as food pictures go… I use my iPhone. lol For great food pictures it takes beautiful food, patience, experience and natural lighting. Again, another big topic. I would google something like “beginners food photography” and skim through them until one speaks to you.

      Have a wonderful weekend, amie sue

  2. Michelle says:

    Amie-Sue,

    Can you explain the difference when to use Coconut Oil vs Cacao Butter? Cacao Butter is much more expensive and I want to know if I replace cacao butter for coconut oil will my chocolate still hold up?
    Thank you

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