Illman (illman) wrote,
Illman
illman

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Culinary Adventures: Raw Chocolate Episode 1

Having the kitchen to myself this afternoon, I finally decided to get serious about making raw chocolate. The results were, let's say, revealing.

Batch #1

Made from:


cacao butter, ground cacao nibs, mesquite meal, lucuma powder, raw agave syrup

Lessons Learned:


  • It takes ages for cacao butter to melt using a chocolatiere set to 43°C.

  • It is not a good idea to do the mixing of the ingredients in a blender as the cacao butter goes solid again almost instantly.

  • I do not like the taste of mesquite meal. Now I finally know what ingredient puts me off most store-bought raw chocolate.

  • Agave syrup renders the chocolate lumpy. Probably too much water in it. Unfortunately, raw sweeteners tend to be liquids.

  • Silicone molds may be more expensive that rigid plastic molds, but they are invaluable when it comes to raw chocolate.



The result: Edible. Better than the worst store bought raw chocolate I've tasted. But I wouldn't offer this to anyone :-(

Batch #2:

Made from:


ingredients of batch one, coconut butter/oil, ground freeze-dried mangosteen, whole hemp seeds (for crunchy-ness)

This batch went much better, still there were lessons to be learned:


  • Freeze-dried mangosteen tastes great, but it's slightly sour which does not work so well in chocolate. Must look into other freeze dried fruit.

  • Addition of coconut butter improves texture, but makes chocolate much more vulnerable to heat. Still, I think I'll keep using it in the future.




The result: Better, still not satisfactory though.

Ideas for the future:


  • Try xylitol, almond butter and other freeze dried fruit for additional ingredients.

  • Do the whole mixing in the chocolatiere pot.

Tags: alchemy, cooking, food, raw chocolate
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