Raw chocolate is produced from unroasted cacao and is generally considered a healthier product. In this recipe, sugar is substituted by agave, maple, or stevia. It is regarded to have health benefits that include promoting cardiovascular health, improving digestion, and improving blood circulation.
• 100 grams raw cacao butter
• 100 grams raw cacao powder
• 40 grams agave syrup
Slice the raw cacao butter into small pieces.
Put the cacao butter pieces in a pot.
Melt over medium heat.
Bring the butter to 48 C.
Remove from the heat.
Add raw cacao powder and agave syrup.
Stir the mixture to combine until the powder has melted completely.
If the temperature of the mixture is going down, then warm the mixture a little bit.
The temperature of the mixture should be at 31 C.
Prepare a chocolate mold.
Fill each mold with the mixture.
Place inside the fridge and let them chill until firm.
Remove from the fridge.
Remove each chocolate from the mold.
Images – https://www.youtube.com/watch?v=6qEDNe6xf1c
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