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Raw Chocolate Candies

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Raw-Chocolate-Candies5There 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…

Mise en place

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.

Raw Cacao Butter

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.

Raw-Chocolate-Candies6Ingredients:

  • 1 cup (88 g) grated raw cacao butter, melted
  • 1/2 cup (60 g) raw cacao powder
  • 1/16 tsp Himalayan pink salt
  • 2 Tbsp agave nectar (or you can use 1 Tbsp lucuma powder & 1 Tbsp agave)
  • 1 tsp vanilla extract

Preparation:

Ensure all utensils and the bowl are dry before the ingredients are added as water can cause the mix to separate.

  1. Click (here) to learn how to grate and melt the cacao butter.
  2. In the meantime, sift the cacao powder (lucuma powder, if used) and salt together.
    • It is important to work all the lumps out before adding the cacao butter.
    • Unsifted powder will result in a lumpy / grainy chocolate.
  3. Once the cacao butter is melted completely, drizzle the cacao butter and agave into the bowl with the powder until thoroughly combined.
  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. 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 “Raw 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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