You will absolutely love this deep, dark raw chocolate candy. It’s easily as good as the best high-end dark chocolate candies, and it’s far better for you. In fact, this is chocolate at its antioxidant best – with pure raw ingredients that you can feel good about eating. It’s good, and good for you!
And it’s deceptively simple to make!
Just follow the 4:2:1 formula.
4 parts Organic Cacao Butter
2 parts Raw Chocolate Powder (Organic Cacao Powder)
1 part Organic Agave
Chop the cocoa butter into pieces, and put the cocoa butter pieces (only) into a plastic measuring cup – the kind that looks like a little pitcher and that has the incremental measurements on the side – I use one like this one.
It doesn’t matter how much cocoa butter you use – you will always adjust the other ingredients based on the amount of cocoa butter.
Set the measuring cup with the cocoa butter pieces in it into your dehydrator, and warm it at 115 degrees until the cocoa butter has melted.
Take the measuring cup with the melted cocoa butter out of the dehydrator when the cocoa butter is all melted, and take note of how much melted cocoa butter you have, by looking at the measuring marks on the side of the cup. Determine what half of that amount is – this is how much raw cacao powder you will add. Now determine what one-quarter of the volume of the cocoa butter would be. This is how much agave you will add.
Example:
If you have 1/2 cup of cocoa butter, you will add 1/4 cup of raw cacao powder, and 1/8 cup of agave.
Whisk the raw cacao powder and the agave into the cocoa butter (do this right in the measuring cup!)
Pour the chocolate mixture into small silicon ice-cube molds (see below). I use the hearts and the shells, but now that I see they have penguins, I may get some of those, too!
After the chocolates harden, pop them out of the molds and share them with someone you love.
You can make all kinds of variations on this recipe. I recently mixed in a little bit of cinnamon and red (cayenne) pepper. Yum! You can also put a piece of raw walnut in the mold before you pour in the chocolate, or drop it in after. Or mix in a little chopped fresh (well-dried!) mint!
These are the molds I use. You can click on any one of them to get the ordering information for them from Amazon!
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