This is delicious, it's what chocolate is made from. The cacao beans (raw chocolate beans) are cold pressed to produce this amazing pure cacao oil, which is solid at room temperatures.
Cacao butter (or cocoa butter as it is also known) can be used in many different chocolate recipes. I love to make my own chocolates by melting the cacao butter and then adding raw cacao powder, lucuma, carob and honey.
100% pure, no chemicals, from cacao beans grown in Peru. Fairly traded from small scale growers.
How to make raw chocolate (basic recipe):
- 50g cacao butter
- 1 tablespoon coconut butter
- 4 tablespoons cacao powder
- 4 tablespoons lucuma powder
- 3 tablespoons carob powder
- 1 teaspoon yacon syrup or raw honey
First melt the cacao butter and coconut butter. I grate the cacao butter first so it melts quicker, and if it is summer the coconut butter might already be liquid. Place in a bowl and then put this bowl into a larger bowl of hot water which heats the butters gently and you won’t end up cooking them! You can also get double boilers (bain marie or porringers) which does the same job but on the stove.
When the butters have completely liquefied (you might need to add more hot water), add the cacao, lucuma and carob powders a tablespoon at a time, stirring it in until dissolved. I shake the powder through a sieve to stop lumps. Next add the agave, slowly pour it in while stirring.
Now pour the liquid chocolate into the moulds and put in the fridge to set.
