Recipes

(Recipe) Homemade Artisan Chocolate Raw Cacao & Lucuma

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Introduction

Homemade Artisan Chocolate Raw Cacao & Lucuma

A delicious homemade artisan dark chocolate recipe, using raw cacao and lucuma. Sweet and nutritious.

Homemade Artisan Chocolate

Yield: 1 big bar

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

50g raw cacao butter
3 tablespoons coconut sugar
4 tablespoons raw cacao powder
2 tablespoons lucuma powder
2 teaspoons vanilla extract
3 brazil nuts (optional)
1 tablespoon dried goji berries (optional)

Recipe from: Kind Earth

Directions

‘Shave’ the solid cocoa butter with a sharp knife or grater. Shaving is just really thin slicing that makes the cocoa butter crumble. The finer you can get it, the easier it will be to melt. You can leave it in big chunks if you like, but be prepared to wait a while for it to melt.
Melt the cocoa butter. You can do this by leaving it in a warm place in a heat proof glass bowl by a fire or directly above a hot radiator. It melts at 34˚C. The idea is to melt it, rather than cook it, maintaining its ‘un-cookedness’. If you don’t have a gentle heat source then use a hob or stove. Put the cocoa butter in a small, oven proof, glass bowl and then put that bowl in a pan containing an inch or so of really hot water. Keep the hob/stove burning on a low heat. The heat will then transfer through the bowl, enough to melt the cocoa butter. Give it frequent stirs to assist the melting process. Don’t keep it on the heat any longer than it takes to melt it. See video for demonstration of melting method.
The best time to use it is when it has just melted. If it is too hot, then it takes longer to cool down and the coconut sugar will sink to the bottom of the chocolate when added.
Add the coconut sugar and vanilla extract to the melting cocoa butter during step two. The melting cocoa butter and vanilla will help to soften and dissolve the sugar. (Note: if you vanilla extract isn’t water based then add ¼ teaspoon of water – which will help to dissolve the coconut sugar).
When the cocoa butter has finally melted, mix in the cocoa powder and any other remaining ingredients. You can also just toss everything in at the beginning stage (still works, just a matter pf preference).
Spoon into a container lined with parchment paper and make a bar. A loaf tin is the perfect size for this.
If you are using brazil nuts and goji berries to garnish, then pop them on as soon as you’ve poured the chocolate into the parchment paper. Crush or chop the brazil nuts and sprinkle, along with the gojis, on top of the chocolate. They’ll slightly sink in to the blend, holding them in perfectly when it sets hard.
Chill in the freezer for 20 minutes or in the fridge for 45 minutes and then pop out of the container, slice with a sharp heavy knife and enjoy or give to your friends as gifts.
This keeps for ages in the freezer if you want to save it.