After spending a bomb on a Thermomix I always cringed a little when people would comment that I could make all the same things without one or that my food wasn’t made with love in it. This recipe defies this.
One of the super awesome features of a Thermomix is that it holds very steady and accurate temperatures when cooking (that would be the German design for sure). For food to be classified as “RAW” it has to be prepared in temperatures less than 40C. How convenient that Thermomix has a 37C setting which is also just above the melting temperature for cacoa butter.
You can make this recipe stovetop but you have to be meticulous with the low settings on your range and get your thermometer out to maintain a sub 40C temp. Yup, have fun with that!
The secret to raw chocolate is cacoa butter, if you are currently making yours with coconut oil it probably tastes good but not *great*. Its the cacao butter that gives it a real velvety texture.
Ingredients:
35g whole cacao beans (or equivalent cacao powder)
130g raw cacao butter
35g raw honey
2 pinches himalayan pink salt
optional filling: frozen raspberry, shredded coconut, goji berries
Method:
- (Optional) Prepare your mould by putting a small amount of filling in each cup. I often put a pinch of coconut or a single frozen raspberry in each cup.
- Mill cacao beans for 15 seconds on speed 9. Remove from TM bowl and set aside. Skip this step if using cacao powder.
- Melt cacao butter for 6 min at 37C on speed 4. Melting times can very if it is a hot or cool day. Ensure that cacao butter is completely melted, no lumps, and has a golden colour and a smooth consistency.
- Add milled cacao powder, honey and salt into the TM bowl. Mix speed 5 for 10 seconds.
- Gently spoon the chocolate mixture into the mould filling to the top.
- Put mold in the fridge for 15 minutes.
- Pop them out and enjoy!
Note: These chocolates will melt if left out of the fridge for too long.
Smart, Fit, and Healthy 