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Chocolate/ Desserts/ Gluten-free/ Recipes/ Snacks/ Vegan

Raw Homemade Chocolates

 

Raw Homemade Chocolates | If you are like me, you probably have a chocolate stash in your house on any given day... But have you ever tried making your own chocolates?? For busy moms with children underfoot, this recipe doesn't even require you to temper the chocolate. Winning! | WildernessFamilyNaturals.com

If you are like me, you probably have a chocolate stash in your house on any given day…

But have you ever tried making your own chocolates??

Why Raw Homemade Chocolates?

Creating homemade raw chocolates is very simple, yet has huge paybacks.

You get to enjoy all the wholesome ingredients without soy lecithin, powdered milk, or other unnecessary fillers. You also have control over the quality of cocoa that goes into your chocolates, and can choose the best — Wilderness Family Naturals raw cacao powder.

Raw cacao powder retains the maximum amount of antioxidants, which diminishes significantly with high temperature treatment like Dutch processing with alkali.

Raw cacao is the reason Kuna Indians are known for their remarkable health and virtual non-existence of heart disease. They regularly consume a hot beverage made of raw cacao and banana or plantain!

So, if raw cacao can help keep me healthy AND I get to enjoy a decadent treat, I’m in!

To Temper Or Not To Temper?

Tempering chocolate is a process that causes molecules in cacao butter to form into specific patterns. This gives chocolate that classic shine, a solid consistency at room temperature, and a snap when you bite in. Tempering requires closely watching temperature — heating, cooling, then warming the chocolate mass again.

While all these qualities are attractive, tempering is quite a tricky process. In my world of toddlers, work, and laundry, I prefer the easy route: melt, mix, and mold.

Untempered chocolate needs to stay in refrigerator until ready to serve. Its edges melt slightly at room temperature. But according to all my testers, the taste and texture of untempered homemade chocolate is far better then a tempered DIY version, and even a lot of store-bought brands.

Have you ever made homemade chocolates? What is your process? Do you temper chocolate?

Print Recipe
Raw Homemade Chocolates
Creating homemade raw chocolates is very simple, yet has huge paybacks. You get to enjoy all the wholesome ingredients without soy lecithin, powdered milk, or other unnecessary fillers.
Votes: 1
Rating: 5
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Rate this recipe!
Servings
chocolates
Ingredients
Servings
chocolates
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Grate 1 cup of raw cacao butter into a heat-proof glass bowl.
  2. Heat grated cacao butter over a water bath or a pot of hot water. Make sure the temperature doesn't go above 110ºF (43ºC).
  3. Add raw cacao powder and powdered sugar. Add vanilla extract and coconut oil, if using.
  4. Blend for several minutes (I use a hand-held blender) until the mixture is very smooth.
  5. Pour the liquid chocolate into molds and cool in refrigerator for 3-4 hours before releasing from the molds.
  6. Store in refrigerator until ready to serve.

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Disclaimer:

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

2 Comments

  • Reply
    Kathy
    February 7, 2017 at 6:57 pm

    I didn’t see a sweetener is the chocolate sweet like a dark chocolate would be? Thx!

  • Val Weaver
    Reply
    Val Weaver
    February 9, 2017 at 6:37 pm

    Hi Kathy, the sweetener is listed as a second ingredient in the recipe, take a look, hope this helps ~

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