- Hide menu
A few years ago my husband and I took a chocolatier class for three months. We had way to much fun with it.
One thing I/we learned about working with chocolate is that is it messy and that doesn’t change between cooked or raw chocolate. It’s all darn messy. But it is finger licking good so clean up is a pleasurable experience.
Finding the right recipe for raw chocolate is easy but finding one that hardeners and looks wonderful as a candy / cookie coating is a bit more challenging. I went through 3 recipes yesterday till I found this winner. This chocolate recipe is inspired by Cafe Gratitude’s Sweet Gratitude book.
Sunflower lecithin is made up of essential fatty acids and B vitamins. It helps to support healthy function of the brain, nervous system and cell membranes. It also lubricates joints; helps break up cholesterol in the body.
It comes in two forms, powder and liquid. I prefer the raw sunflower lecithin. It has a thick, dark and sticky consistency with a nutty-seedy rich aroma and surprising pleasant flavor. Setting aside all the nutritional benefits, it is a natural emulsifier that binds the fats from nuts with water creating a creamy consistency. In this recipe the lecithin also adds a nice smoothness. It is optional but highly recommend it.
Ensure all utensils and the bowl are dry before the ingredients are added as water can cause the mix to separate.
To see how I made the Truffles in the picture above, please visit raw-minty-chocolate-truffles.