“Raw” Chocolate with Sea Salt
29 Tue, 2011 § 4 Comments
I am sort of insecure when it comes to cooking or baking for people. Yes, selfishness might play a small role when it comes to sharing some of my treats as well 😉 ; but I have such different taste than many people, I worry.
I said I would practice & perfect my chocolate making before sharing a “recipe” – I will still practice & perfect, don’t you worry – but after approving “mmms” when Dave took some to work to share with friends, I decided I could share what I did. [Honestly, I think they were simply impressed by the fact I made chocolate myself.]
The idea of making my own “raw” chocolate was initially intimidating, but there is not much to it! And you need only one pot.
This isn’t really a recipe but loose instruction on what I did, which was actually just a lot of pouring, melting & tasting. If anyone is interested in giving chocolate-making a go, maybe this will give you a good place to start.
I mentioned before I read equal parts of fat, chocolate & sweetener by weight is key. If you try this & have a kitchen scale, please let us know if this is accurate; also, feel free to include approximate, coordinating volume measurements too! [for those of use without a scale]
I started with equal parts coconut butter & [shaved] raw cacao butter, totaling about ¾ cup. I melted this in a small saucepan over low heat & removed from the burner once it was liquid. I stirred in a scant 1.5 cup raw cacao powder until mixed well; then added 2 big spoonfuls of almond butter, mashing & mixing until well incorporated. I also stirred in 1 – 2 tsp [alcohol-free] vanilla. I used raw blue agave to sweeten, maybe 2 – 4 T – with the agave I really just squeezed a bit from the bottle, tasted, squeezed a bit more, tasted, etc. It is really about tasting as you go & finding your perfect preference! You could also use raw honey or maple to sweeten instead. I finished off with a couple [or maybe just one] teaspoons of sea salt & poured into molds to freeze. I also sprinkled a little sea salt over half the cups for extra saltiness before freezing — you really have not lived until pairing chocolate with sea salt. You could add other flavors like cinnamon, mint instead of vanilla, espresso powder, finely chopped dried fruit or nuts or make it really pretty with pink Himalayan sea salt. My next batch will include lavender-sea salt.
This made enough to fill 12 silicone cupcake molds halfway, which is a lot of homemade, dark chocolate! I am not complaining though. 😉 We keep them in an airtight container in the freezer & chop each cup into quarters. They are going to last awhile. A small piece is indulgent. In the future, I will make half the amount & freeze in mini cupcake molds or small candy molds.
To start off our anniversary weekend, we paired a couple pieces of this chocolate with vanilla bean coconut ice cream & vanilla-wafer-like cookies by Country Choice. Now I just need a recipe to make our own vanilla wafers.
Thank you for the sweet anniversary wishes!!!
Do you have a kitchen scale? I am considering getting one. What do you find most handy about having one? Have you ever made homemade vanilla wafers?!