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Chocolate Candies

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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!

 

Ingredients:

  • 1/2 cup raw grated 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.

  1. 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.
  2. After the cacao butter is melted add the cacao powder, whisk all the lumps away.
  3. Add in agave, vanilla (if desired) and then the salt.  Whisk together.
  4. Pour the chocolate into your molds.  Gently tap the mold to release any bubbles.
  5. Place in the fridge until firm.
  6. To remove the chocolates just turn your mold upside down and lightly tap it on the counter top.
  7. Store chocolates in an air tight glass container in the fridge.
  8. **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.

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12 thoughts on “Chocolate Candies

  1. Lisa says:

    Hi Aimie Sue,
    First I want to raise my hands to you for a beautiful website. It is truly one of the best for Raw food that I have come across thus far. Brilliant and amazing photos.
    I love to look at all the recipes, although I haven’t tried any yet, but I will, you’ve made it look very easy and user friendly that anyone can find their way around. My question is where do you find the cacao butter? Do you order from a particular online store? or from a health food store? It is just so expensive in the health food stores. Just wondering if maybe you have a go-to online store for all your items?
    Thank you so much for teaching/guiding me through a life of Healthier choices.
    Lisa
    Ps please keep up the wonderful and inspiring work. WELL DONE!!!

    • amie-sue says:

      Good afternoon Lisa,
      Thank you very much for the sweet words. It sounds like I am achieving my goal and that is to help and inspire others! :) I do have an on-line store. It is located on the left menu of your screen. I know cacao butter is spendy, no way around that. I have used many brands and settled on my favorite, which is located here… http://astore.amazon.com/nouraw-20/detail/B002PAAWQU

      Have a blessed evening, amie sue

  2. Naomi says:

    Amie Sue, I just made this with a different brand of raw cacao butter, the Pacari brand. It has an oiliness to it that doesn’t seem right for a recipe such as this one. It is half the price of Navitas and maybe is best left for structure like in “cheesecakes”? How would you describe the difference that you noticed between other brands and Navitas? Thanks a million,
    Naomi

    • amie-sue says:

      Naomi, I can’t speak for all other brands. What did this one do in the recipe? amie sue

    • Naomi says:

      Oh, Amie Sue, I have so much to say. I will try to keep it concise. The mixture did not homogenize, even though I was careful about tempering it. I am a beginner when it comes t raw cacao butter, opting instead for the lower tech raw truffles and bark. My cacao butter when melted was like clarified butter, and when I say oily I think of how some high quality milk butters can have differing textures and tastes. Since I chose this brand for it’s purity, in that it is an artisanal made raw product, I’m not sure if it is the right grade for actual chocolate making. I added a spoon of mesquite powder and a spoon of soluble rice bran to bring the mixture together which worked somewhat. The bottom half of the finished chocolate is nice and glossy, while the top half is sweeter and less when formed because the agave sunk. I guess I have a lot to learn about raw chocolate making. What are your thoughts?

      • amie-sue says:

        Good evening Naomi…

        Raw chocolate is quite a different “animal” to work with and it does take practice. I am not by the far the leading expert on it myself but I tinker around with it now and then. I have learned though that different brands tend to alter my outcomes. And boy, it isn’t a cheap ingredient to mess up on either. I have had many batches seize up on me in the past… but I never would throw them out… I would add nuts and dried fruit, spread it out on a pan and freeze it into the bark. They wouldn’t have won an beauty pageants but they still tasted good. I took a 3 month chocolatier course (not raw) several years ago and boy did I learn several things. #1 chocolate making, whether raw or not has got to be one of the messier things I have tackled in the kitchen. #2, it is an art and requires practice and patience.

        I do applaud you for testing out other ingredients, to save the recipe. That is were we learn and discover things. As far as the separation that took place…. outside of not knowing the quality of the raw cacao butter… I would suggest that you keep whisking the chocolate, letting it cool and thicken a bit before pouring it into each mold, this will hold the ingredients together. If it is to liquidity, it separates due to the weight of the different ingredients. Does this help Naomi?

  3. Naomi says:

    Thank you Amie Sue,
    I was getting all tongue tied when I described my results and I think you explained it to me very well. They do taste yum, and the Italian bonbon molds I used have a lot of potential. Will definitely keep working at it.
    Did you get my email?
    All the best,
    Naomi

    • amie-sue says:

      Hello Naomi… tongued tied or not, I understood it perfectly. :) Or at least I did, according to how I answered. hehe Italian bonbon molds? Oooh that sounds decadent! I got your email this morning but had to go to the hospital today for tests… just got home, whew! I will read it over and get back with you. Have a wonderful evening. amie sue

  4. Nadine says:

    I have NEVER commented on any website but came across yours about 3 days ago and have been studying it like a menu! The detailed instructions, beautiful pictures & incredible recipes are one thing but the fact that you love what you do just comes leaping off the page.
    I myself am not that great of a cook (that’s being kind!) and can’t help but admire (okay…and maybe be a bit envious!)that you can walk into your pantry and just create! Truly a gift!

    • amie-sue says:

      Nadine, you my dear, made my night. I had a very busy day and I sat down exhausted… I opened my computer and found this message waiting for me. I was smiling from ear to ear. Thank you. :) Stick with me Nadine and I will help you as much as you need to get you working fluidly in the kitchen “uncooking”. hehe Have a wonderful weekend, amie sue

  5. EDanler says:

    I just made this recipe, having experience with making chocolate, but never making any raw chocolates. I was apprehensive because I had heard that raw chocolates were especially tricky to temper correctly.
    They turned out ABSOLUTELY AWESOMELY :)
    Thank You so much for the recipe!!
    (I added turmeric, ginger, cayenne, and cranberries to mine)

    • amie-sue says:

      Good evening EDanler,

      Thank you so much for sharing this. I love to hear how the recipes work for others. Your spice combo sounds wonderful! amie sue

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