Raw chocolate. Glossy, snappy, creamy, and aromatic. What’s not to love?
I have been making my own raw chocolate ever since I can remember. There’s nothing easier than mixing together some raw cacao powder, coconut oil, and maple syrup, letting it set in the fridge for a few minutes and voila – you’ve got raw chocolate in no time. I never quite understood why my chocolate always melted as soon as I took it out of the fridge, but I didn’t care. It was delicious nevertheless.
It wasn’t until I enrolled in a course called “Introduction to Chocolate Making” that I heard about tempering chocolate. If you’re not familiar with tempering, it’s a culinary technique for making snappy, smooth, and evenly colored chocolate. Tempering prevents the dull grayish color and waxy texture that happens when the cocoa fat separates out. As soon as I learned the basic rules of chocolate tempering, I wanted to try it out. It sounded easy enough and I had all the ingredients in my pantry.