At last, get your chocolate fix without all that sugar, fake chocolate flavour, and transfats! But what's most amazing is how blooming easy it is to make raw chocolate from scratch. At its most basic, it has just two ingredients and takes about 5 minutes to whip together. Isn't that amazing?! So, any time you have a chocolate craving, you can literally just pop to the kitchen, throw a couple ingredients together and then have gorgeous, luscious homemade chocolate all your own.
I love raw chocolate because it contains the fresh, potent antioxidants straight from the pod and isn't completely denatured and destroyed by the manufacturing process. And as new research starts to come out about saturated fat (gasp, maybe it's not the evil death food we've been led to believe!), we're learning that natural, plant-based saturated fat like that in cacao butter is healthy for us (in moderation, of course). Which raw chocolate has in spades.
Raw chocolate isn't tempered, which means that the raw cacao butter retains its incredible melt-iness, making the eating experience absolutely incredible. Beware, however--if you're used to eating 35% milk chocolate, the 100% raw chocolate experience might be a bit of a shock to the system. But never fear. By adding raw cashew butter to the mix, you can make a milder chocolate and gradually work up to enjoying amazing 100% raw chocolate. It's so worth it.
It's really important to use a scale to measure the raw cacao powder and cacao butter because the right proportion of the two ingredients is essential to creating a smooth, creamy chocolate (as opposed to a grainy, crunchy chocolate), and using measuring cups is just too unreliable with these ingredients. You'll also need to get yourself a silicon mold to use for cooling the chocolate. I've found that a mold for making small ice cubes works best for me, but feel free to experiment and find your favourite size and shape. You can even try out different flavours, like sprinkling a bit of sea salt on the top of the chocolate while it cools in the mold, which is brilliant.