Just once in a while, you know like all the time, things don’t go according to plan! And at my last Advanced Raw Chocolate Class (level 2) it happened just that way! Making great raw chocolates is a practiced craft and one that I cannot work well, just yet, without my trusty thermometer – that decided to have a day off during class!
This meant that I wasn’t able to truly temper my chocolate other than go ‘by eye’. So rather than cry about it (I must admit it did hit me right between the eyeballs!) we carried on regardless and I don’t think that the results of the chocolate suffered too much! This block in particular came out so shiny!
My students and I created a range of delicious treats, tempered and pralined our way through some lovely creations with white, milky and dark chocolate. This stunning (so shiny!) bar was probably my favourite so I am sharing the recipe here with you including some notes on tempering.
But hey – if you are not ready to start tempering yet just make the choc and worry about perfecting the ‘snap’ in your chocolate later… but if you are ready…
- 250g cacao butter buttons
- 30g raw cashews
- 100g cacao powder
- 20g pea or vanilla protein powder
- 20g mesquite or peruvian carob flour
- 65g xylitol (milled)
- Handful chopped activated almonds
- Handful dried blueberries
- Begin to melt the cacao buttons (or shaved cacao) over a baine marie (double boiler)
- Once the melt has begun remove the bowl from the baine marie and move the buttons around
- Transfer the semi melted buttons into your high powered blender
- Add the cashews
- Blend on high for up to 60 seconds
- You should have a lovely white warm paste
- Add the cacao
- Blend in the other ingredients – but blend quickly!
- Regularly take the temperature of your chocolate with a food thermometer
- Do not exceed 42c degrees
- Slow blend after around 38c
- Take the choc up to 42c degrees
- Once temperature reached you need to cool the chocolate
- Transfer the blended chocolate into a cooled clean bowl
- Using a clean large spoon – air the chocolate by lifting and moving it
- Reduce the heat down to 28/29c but do not exceed 27c
- Keep the chocolate moving
- While doing this have the pan of boiling water ready from the baine marie (double boiler)
- Once the choc temperature is 29c or 28c place the bowl on top of the hot water (not in it or with the pan boiling) just so the pre-boiled steam hits the bowl to raise the temperature of the chocolate very gently
- Gently raise the temperature again to 31.5c (you can also do this bit in a blender but I prefer it over the double boiler as you get more control)
- Do not let it go over 33c
- Your chocolate is now tempered!
- Stir in the almonds and blueberries
- Pour into moulds
- I use my old business card holders! (cleaned and dry of course!)
- Or use small tupperware lids or chocolate moulds
- A great tip is to pour the chocolate in the moulds while using a scale so all your chocs are the same weight
- I like mine at 45g
- Shake the mould gently to get rid of any air bubbles and gently tap the mould on the work surface
- Leave to set
- Put in fridge for up to 30 minutes
- Your tempered chocolate quickly sets and will release from the mould very easily!
If tempered well the shine on the chocolate is absolutely gorgeous! These make great gifts and delicious chocolates!
The chocolate should last a year in a cooled storage (not in the fridge).
Here’s some I made for a charity event:
Keeping it juicy & raw