Comments on: Ecstatic Raw Chocolate

By: Milica

Milica — Tue, 12 Mar 2019 06:13:41 +0000

In reply to JelenaB. Jelena, The fat separates from the solids sometimes and they "sink" a bit down. This is why most chocolates you buy have lecithin that prevents this from happening. You can get a powdered one and use a bit. If not for me it works to keep steering the mix every now and then until it cools down cool it down and only then shape it and put it in the cooler.

By: Ways to use cocoa butter - MadeOn Skin Care Products - Hard Lotion for Dry Skin

Ways to use cocoa butter - MadeOn Skin Care Products - Hard Lotion for Dry Skin — Tue, 21 Nov 2017 23:02:00 +0000

[…] This. I hesitate to suggest a recipe I haven’t tried but this is simply cacao butter, raw cacao powder, and soft pitted dates. My friend Michelle C. makes something similar and from chatting with her, the dates seem to be just the right amount of sweetness and texture to make this one work. […]

By: Homemade Raw Chocolate-Tried & Tested | beckyocole

Homemade Raw Chocolate-Tried & Tested | beckyocole — Sun, 06 Aug 2017 08:26:41 +0000

[…] into a piece of greaseproof paper and added the various toppings. For full instructions check out My News Roots Raw Chocolate post here or Elenor’s […]

By: Kimchi, tempeh and avocado nori rolls-Fabulous Fermentation Week | Coconut and Quinoa

Fri, 14 Apr 2017 09:36:20 +0000

[…] time they collaborated they created this gorgeous raw chocolate, so I think we’re in for a treat this […]

By: Wieneke

Wieneke — Tue, 07 Mar 2017 19:15:33 +0000

Loved it! Thank you so much for the recipe. Love from the Netherlands

By: JelenaB

JelenaB — Sat, 04 Feb 2017 20:05:48 +0000

Dear Sarah,
I make raw chocholate on the regular basis and am very suttisfied with taste. I ussualu make it in pralina shape.
There is one problem I have not solved so far; the problem is that when I take it out from the fridge (it is firmed and cooled) there is a white layer on the top of it. The obvious is that it comes from cocoa butter and I scrape it with small spoon, but I would like not to have it at all. Just to mentione, white layer does not influence the taste.
Do you maybe have an idea about the reasons?
Thank you in advance,

By: shelly

shelly — Thu, 08 Dec 2016 00:41:23 +0000

yum, yum yum. I chose to use scraping from a gorgeous tahitian vanilla bean I ordered from slofoodgroup.com and it gave a nice fuity undertone. Love this wonderful recipe, thank you.

By: Alice

Alice — Wed, 31 Aug 2016 02:59:47 +0000

I love your stuff Sarah, i made this for my birthday and it was better than actual chocolate!

By: Increase Energy, Lose Weight and Nourish Your Body With These 10 Raw Food Recipes - Healthy Holistic LivingHealthy Holistic Living

Tue, 04 Aug 2015 15:24:59 +0000

[…] for dessert but don’t want the refined sugar-filled cakes? Here’s a recipe for raw chocolate that can be turned into lots of desserts, including mint chocolate chip cookies. Super simple to […]

By: Anouk

Anouk — Sat, 25 Jul 2015 21:43:07 +0000

I love this recipe! My only problem is, I can’t sleep at night when eating this after dinner. I wonder if this is caused by the cacao butter, because I don’t have this problem when making for example date truffles with cacao nibs and cacao powder. Do you know if this effect is less when using coconut oil instead? Thank you for all the inspiration and sharing your knowledge! X