One of our favourite things to make this time of year is and will always be raw chocolates. Unlike regular chocolate, the process used to make raw chocolate means that the nutritional value is higher and it is much better for you. These raw chocolates are great if you still want that sweet chocolate fix, but don’t want the horrible skin breakouts or poorly tummy afterwards. Instead, they’ll put a smile on your face and make you glow from the inside out!
There are brilliant companies like The Raw Chocolate Company that make and sell it, but making your own will always be better and cheaper. Not to mention more fun. This is just a basic recipe, but another advantage to making it yourself means that you can experiment with different flavours and come up with your own creations. For this, all you need is some raw cacao butter, raw cacao powder, good quality maple syrup, orange extract (which is optional), salt, and a chocolate mould. All of these ingredients can be either bought at the supermarket, at your local health shop like Holland & Barrett, or online. We got our heart mould which is used for these chocolates from Amazon, but we also have another good one with lots of different shapes that we got from Lakeland.
These chocolates can also be made as gifts for the people you love this Valentines day, just to let them know they’re loved! Whether it’s your boyfriend, sister, mum, or best friend- they’re sure to love them. To make them more of a novelty, give them to them in one of these nice presentation bags from Lakeland. A few years ago we gave some truffles away to family in them and they looked absolutely lovely.
|Chocolate Orange Raw Chocolates|| |
- Makes about 25 small chocolates
- 100g Raw cacao butter
- 4 tbsp Raw cacao powder
- 4 tbsp Maple syrup or other natural sweetener like date syrup, brown rice syrup, etc.
- 2 tsp Orange extract
- A pinch of himalayan pink or sea salt
- In a medium sized saucepan, pour some hot water from the kettle in about a quarter of the way. Be careful not to put too much hot water in as you don't want it to be touching the bottom of the glass bowl. Alternatively you can just fill it up with tap water and wait for it to heat up, but this is a lot easier and faster.
- Put the cacao butter in a medium sized glass bowl and place over the pan. If the cacao butter isn't already in small pieces, chop it up finely so that it melts easier. Again, make sure that the water isn't filled up to high and isn't too close to the bottom of the bowl. This will ruin your chocolate.
- On a low heat, gently stir the cacao butter for a few minutes with a wooden spoon until it is completely melted. Turn the hob off and move the glass bowl over onto the worktop. Stir in the rest of the ingredients until they're all completely mixed in, and then with a tablespoon, gently spoon the mixture into your chocolate mould/s.
- Gently place your mould/s in the fridge and leave to set for 1-2 hours. Once they've completely set, place them all in a glass or plastic container and keep in the fridge for up to a week.