Purely Chocolate

I've had a few friends ask for this one many times, so I'm sharing now from my heart.  Some times when you have to cook or create food it becomes a chore and we perhaps don't really enjoy the whole process.  I don't think this would ever be the case with these raw chocolates.

They are full of goodness with only a few natural ingredients needed to make them.  But be patient, using only a low to medium heat so as not to destroy the health benefits the raw cacao holds.  As with any chocolate, low to medium heat is all that is ever needed, so don't be in a rush.

Fun fact for Emily in particular here (just because she's great at sharing lots of fun facts with me), is that cacao contains 'phenylethylamine' (PEA), which is a mood enhancer, a natural energy booster and a stress reliever.  It's also said to stimulate the secretion of endorphins to help us stay alert and focused. Oh, and it's also an aphrodisiac.  Do we really even need an excuse to consume more of this 'black gold', as the Peruvians and Spanish call it.

I have played around with a few different ratios of cacao butter and coconut oil with mine and they do need to be kept in the fridge or even the freezer.  Have a go and you will be surprised how tantalizing they are in comparison to a store bought variety.

Ingredients:
1/3 cup cacao butter (melted form)  as solid lumps this is about 50grams
1/3 cup coconut oil (in melted form)
1/4 cup cacao powder
2 tbsp. maple syrup 
a little Himalayan salt
natural peanut butter/golden berries/goji berries/crushed almonds
(Get the picture here? You can put a variety of different fillings or none at all)

Method:

Place a small saucepan of water onto heat with with a medium bowl resting on top.  Make sure no water gets into the bowl.  Shave or chop the cacao butter into the bowl and gently melt until it's all liquid.  No lumps!  Then add the coconut oil and stir together. Take off the heat and sift in the cacao powder, a little at a time.  No rush remember, and also, no lumps.  Lastly add the maple syrup a little at a time and blend through.  It will smell amazing at this stage and be rich, dark and glossy.  Not thick at all and quite runny.

Carefully spoon into your chocolate moulds and place into the freezer to set.  You have many options here.  I like to put in a little choc, then freeze for a couple of minutes. Followed by some natural peanut butter and a sprinkle of salt. Pop that back in the freezer for a couple of minutes, then top up with more choc mix until mould is full.  Set them in the freezer for a while, before gently popping them out and storing in airtight containers in the freezer ready for eating.

Play around until you find your favourites.  Enjoy the experimentation with different fillings.  Love the process and the end result will be happiness.  You can never have too much good chocolate!!!!  Well maybe a little moderation is required.

Enjoy ☺ Shaz