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Sarah Wilson: Basic raw chocolate, three ways 

At I Quit Sugar we offer three different ways to make a basic raw chocolate and suggest experimenting to see which version you like (playing with the different sweeteners, too). But first, a few things to note…

Working with cacao butter takes a little more effort (shaving and melting) and it’s more expensive. But it does produce a creamier result and doesn’t melt as easily as the coconut oil versions. Working with coconut oil is simple and you don’t need as much sweetener (take out a little from the recipes if you like), but it doesn’t seem to ‘grab’ the cacao powder quite as well as the cacao butter does.

Plus it must be eaten quickly from the fridge/freezer (it melts if the temperature is anything over about 24C). You can keep a batch of your basic chocolate in the fridge or freezer for several weeks and remelt as required.

WITH CACAO BUTTER

Gently melt 225g raw cacao butter, buttons or shavings, stirring until dissolved. Blend/mix with 30g raw cacao powder, 1-2 teaspoons granulated stevia or 1-2 tablespoons rice malt syrup and 2 pinches of sea salt until smooth and combined. Makes about 320ml.

WITH A BLEND OF CACAO BUTTER AND COCONUT OIL

Gently melt 115g raw cacao butter, buttons or shavings, stirring until dissolved. Blend/mix with 115g softened coconut oil, 30g raw cacao powder, 1-2 teaspoons granulated stevia or 1-2 tablespoons rice malt syrup and 2 pinches of sea salt until smooth and combined. Makes about 320ml.

WITH COCONUT OIL

Blend 225g softened coconut oil, 30g raw cacao powder, 1-2 teaspoons granulated stevia or 1-2 tablespoons rice malt syrup and 2 pinches of sea salt until smooth and combined. Makes about 320ml.

 

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