There seems to have been a lot of chocolate around the house lately which is really unusual for us.
We had visitors coming over the other day and with only 1/2 hr before they were due to arrive, I decided to make some chocolates to go with coffee and tea. I had all the ingredients in the cupboard, just waiting for the perfect moment to make them and now seemed to be that moment. Why do I get these crazy ideas when I don't really have the time to do them - who knows!! Thankfully this idea paid off and they were in the fridge cooling with time to spare - mmmm this is a first for me!
They are so easy to make and so much more satisfying (and healthier) to make your own than buy them in a shop so I thought I would share the receipe.
Raw Chocolate Receipe
Raw Organic Cocoa Butter (however much you intend to make)
Raw Organic Cocoa Powder (1/2 the amount of the Cocoa Butter)
Mesquite (same amount as the Cocoa Powder)
Agave Nectar
Raw Chocolate Receipe
Raw Organic Cocoa Butter (however much you intend to make)
Raw Organic Cocoa Powder (1/2 the amount of the Cocoa Butter)
Mesquite (same amount as the Cocoa Powder)
Agave Nectar
Put boiling water in a bowl.
Put the Cocoa Butter in another bowl and then set that in the bowl with boiling water (make sure the Cocoa butter is broken into small pieces, otherwise it will take forever to melt).
Once the Cocoa Butter has melted, pour in the cocoa powder, mesquite powder and as much agave nectar as you want (add this gradually as it will give the chocolate quite a sweet taste).
Pour chocolate into a rubber ice tray. Put in freezer and they should be ready in 30mins.
***Note: You can use a plastic ice tray but they will be hard to get out. I used a rubber muffin tray and poured a dspn in to cover the bottom which was perfect. They are actually better than the little Xmas tree chocolates that I had a mould for. Oh the other thing, go on the lean side with your quantities as it does make quite a bit of chocolate. I used a whole pkt of cocoa butter (250g) and that was WAY too much. I still have a bowl of hard chocolate in the cupboard waiting to be remelted. I actually found Jordan in the cupboard trying to eat some of it off the spoon that was still stuck in it last night!!! Hope you enjoy
Put the Cocoa Butter in another bowl and then set that in the bowl with boiling water (make sure the Cocoa butter is broken into small pieces, otherwise it will take forever to melt).
Once the Cocoa Butter has melted, pour in the cocoa powder, mesquite powder and as much agave nectar as you want (add this gradually as it will give the chocolate quite a sweet taste).
Pour chocolate into a rubber ice tray. Put in freezer and they should be ready in 30mins.
***Note: You can use a plastic ice tray but they will be hard to get out. I used a rubber muffin tray and poured a dspn in to cover the bottom which was perfect. They are actually better than the little Xmas tree chocolates that I had a mould for. Oh the other thing, go on the lean side with your quantities as it does make quite a bit of chocolate. I used a whole pkt of cocoa butter (250g) and that was WAY too much. I still have a bowl of hard chocolate in the cupboard waiting to be remelted. I actually found Jordan in the cupboard trying to eat some of it off the spoon that was still stuck in it last night!!! Hope you enjoy
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