The simplest raw chocolate recipe

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For this recipe you'll need:

• 250g cacao butter
• 250g cacao paste
• 70g raw coconut sugar
• 1 tb spoon vanilla powder 
• 1 tb spoon cinnamon powder 
• (optional) 1 tb spoon maca powder 
• a pinch of (Himalaya) salt
• 10 drops cinnamon bark (CPTG) essential oil
• 10 drops wild orange  (CPTG) essential oil
• boiled water to melt your cacao butter and paste au bain-marie

You'll also need the following tools:

• a "Bain-marie" installation or two matching pans to puton top of each other to form 
• a lid for the top pan, optionally with a thermometer (to make sure you make raw chocolate)
• bonbon silicone moulds - the softer, the better - or if you make a raw cake tart, a detachable cake mould is best.
• a whisk to whisk and a spoon to pour
• (optional) a (powerful) blender to improve the structure of your chocolate and gloves if you make it for someone else.

​This recipe makes around 75 bonbons and one beautiful yummy raw cake.
​If you want less bonbons, adjust the quantities accordingly.

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How to make the simplest raw chocolate:

First, measure everything to have it ready.

Prepare your bain-marie installation, cook the water, turn the heat off.

Put the cacao paste and butter in the pan on top and let it melt.
The melting temperature is at around 40C.
If you want your chocolate to stay "raw" try to keep the temperature of the melted cacao butter and paste under 42-45C.
It takes a while, maybe 10 minutes, depending on your Bain-marie, temperature at home, etc.

After your cacao butter and paste are melted, stir it for a while until well incorporated.
Then one by one add your other ingredients.
Start with a lower amount of sugar if you want a bitter chocolate and maybe taste on the way to adapt to your own taste.

The order of adding your ingredients is not important, just whisk vigorously the whole time.

Optional: to obtain a tong-melting chocolate it's best to use a (high power) blender after you incorporated everything. 
(a note on the blender: when using a high speed blender, if "raw" is important for you, blend your chocolate only for a short amount of time and watch out that the temperature does not exceed 45C.)

After your chocolate is ready it's time to put it in the moulds - or, if you are making a raw cake/tart, your cake mould. 
Here I decorated my cake with other colours raw chocolate and dry fruit and edible flowers.
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Put your chocolate in the fridge and let sit until hard. 
This takes a (long) while (depending on your fridge, etc), keep yourself from checking every 5 minutes.. Or not :-)

This recipe keeps best in the fridge, as the chocolate is not tempered. I keep my bonbons and cake in closed containers otherwise they tend to take the mixed aromas of your fridge.. (and that's not so yummy, mostly)

I am not entirely sure how long they are still delicious, in our house they don't resist more than two weeks in the fridge.. Cause we eat them.

Enjoy! <3

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Are you interested in more raw chocolate yumminess?
Check out my DeLicious and DeLuxe raw chocolate courses coming up
BONUS!! FREE webinar and Q&A: 
"What else can I do with my CPTG essential oils"
Sign Up before July 1st: