Chocolate Candies
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!
Ingredients:
- 1/2 cup raw cacao butter
- 1/2 cup raw cacao powder
- 2 Tbsp agave nectar (or you can use 1 Tbsp lucuma powder & 1 Tbsp agave)
- 1/16 tsp sea salt
- splash of vanilla if desired (1 tsp) Or any other flavoring you desire, just go easy.
Preparation:
Ensure all utensils and the bowl are dry before the ingredients are added as water can cause the mix to separate.
- You will want to create or use a double boiler for this. Melt the cacao butter until it is liquid. I got the water to a boil in the bottom of the double boiler then turned the burner to the very lowest setting. I then added the cacao butter to the top pot and moved it around until it was completely liquid.
- After the cacao butter is melted add the cacao powder, whisk all the lumps away.
- Add in agave, vanilla (if desired) and then the salt. Whisk together.
- Pour the chocolate into your molds. Gently tap the mold to release any bubbles.
- Place in the fridge until firm.
- To remove the chocolates just turn your mold upside down and lightly tap it on the counter top.
- Store chocolates in an air tight glass container in the fridge.
- **Tip – to wash your molds just use hot water, don’t use soap as this can build up in your molds and effect your chocolates.
Posted on Wednesday, May 11th, 2011 at 7:16 am. Filed under: Specialty Sweet Treats Tags: Gluten Free, Nut Free, Soy Free, Vegan RSS 2.0 feed.
Chocolate-Candies
Posted on Monday, May 9th, 2011 at 2:41 pm. Filed under: RSS 2.0 feed.
Is this chocolate durable enough to hold a filling…say raspberry ganache? Or chopped hazelnuts with ganache? I work quite a bit with tempered chocolate, have made some incredible tarts with a nut crust and raw chocolate filling but have never worked with molding raw chocolate. This could be exciting!!!
Hi Leslie, haha You are busy tonight. :) This recipe should work for that or this one.. http://nouveauraw.com/raw-recipies/specialty-sweet-treats/raw-candy-coating-chocolate/ Good luck! amie sue
Once again, thank you. This will be perfect. I own Cafe Gratitudes book…will explore it again. And yes, I am insane…will stay up till all hours researching new recipes, in addition to over 500 cookbooks and over 3 dozen raw books with more on order. (I have to keep reminding my husband that it could be worse…a shoe obsession..ha! At least this one feeds him.) That said, I do love love love your site and your recipes.
You sound like me… if there is a fire in the house… SAVE MY BOOKS!! hehe Thank you and enjoy! amie sue
where do you get your cacao butter?
Trudi,
I order it here…
http://nouveauraw.com/ingredients/chocolate-products/
Have a great evening!
Howdee hi I was wondering if and when I make this recipe and do not use it all can I store it in the fridge and warm it up again to re use it. Thanks Amie-sue your the best, Gratia xox
Gratia,
I have to say that I don’t recommend it. The reason being is that moisture can build up on the surface of the chocolate and once you reheat it, it can seize up or cause a blooming (creates white streaks in the chocolate). Have a blessed week Gratia. amie sue
I havent tried this yet but needed a place to make a request LOL
I need a WHITE hardening chocolate to decorate with I know you can do this kiddo
thanks cant wait to see what you come up with
constance
Hi Constance… this is doable with a white cacao butter. I won’t be able to test in the kitchen this week, but I will work on this maybe this weekend. :) amie sue