Grate cacao butter. Melt cacao butter in thin bowl in bigger bowl of hot (not over 118 degrees) water. Or put the grated cacao butter in a sealed container or bottle to melt in the hot water. Or on top of a heated dehydrator or in a covered bowl inside a dehydrator. Blend together ingredients in a food processor or blender. Pour into some chocolate molds you’ve bought. I have all sorts of shapes- from bars to hearts to candies. Especially fruit and vegetable bite size shapes- they’re cute. :) You can get chocolate making supplies at an art supply store like Micheal’s or AC Moore.
These chocolates will melt in your mouth and look good too as well as taste phenomenol.
I think you can freeze them if you want for faster hardening. Also, it’s important to get quality ingredients. Here’s the purest and cheapest places i know to get ingredients.
For milk chocolate i’ve tried replacing some of the cacao butter with more milky tasting and looking coconut oil but then it has trouble hardening unless you freeze it. Adding too much agave nectar also doesn’t allow it to harden and tastes oversweet. The vanilla seeds impart a beautiful smooth flavor and it’s the closest to milk chocolate that i’ve come to. :)
The best tasting and cheapest and smoothest cacao powder i get from www.naturalzing.com . The best and cheapest cacao butter i also got from there. I also want to try the white cacao butter from www.purejoylivingfoods.com . It is white and smooth and buttery and very hard.The best agave is made from blue agave. No Madhava- not pure raw organic i think. I want to try the clear agave you can purchase on www.alissacohen.com . The rawest organic vanilla seeds are either from www.livingtreecommunity.com or scrape out your own vanilla seeds from Organic raw Tahitian vanilla beans you can purchase on www.ebay.com . I want to also try www.rawglow.com beans. Finally, good tasting raw organic celtic sea. salt.
For fresher chocolate. There’s a way to grind raw cacao beans into cacao liquor. Cacao liquor is 1/2 powder and 1/2 butter (oil) which is the recipe proportions (4 T:4 T or 1:1 or 1/2 and 1/2- you like that old school math?) If you keep the cacao beans as whole beans and grind them to order they will be fresher, i think. You will need a Champion Juicer however. http://www.chocolatealchemy.com/grinding.php This is where the instructions are. It strains out the cacao liquor. Then you have the cacaco powder and cacao butter already blended up. The champion juicer acts like a grinder.
An alternative to the cacao butter is coconut oil, especially if you keep the chocolate frozen. I think it tastes good. Also must buy it raw organic and the coconut flavor will be very mild, not very pronounced. The cacao butter ,however, will hold up better at room temperature. Must stay raw through all processing or you can lose taste and flavor and texture and basically everything. I’ve overheated the raw cacao butter while trying to melt it and the flavor gets bitter and it doesn’t harden well etc.
Edit: Another raw organic vegan sugar you can use with less calories is yacon syrup, i think. I think that’s all that’s available right now. Make sure the yacon syrup is raw. I’ve never tasted yacon syrup but i plan to buy it very soon.
These can be wrapped and presented as gifts if the ingredients are high quality in the first place and it is maintained as a raw product throughout the preparation process. And it should be preserved healthfully too to maintain it’s flavor.
Raw organic fine ground lucuma powder is low calorie and is supposed to taste like maple syrup. That would probably be even better for harder chocolate creations to give people- and healthier. As long as it’s very sweet and smooth and floury and dry it’ll make the finished product last longer at room temperature.