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.
…
If you ever get a craving for chocolate chip cookie dough or chocolate chip cookies, but try to stick to healthy diet, these Raw Chocolate Chip Cookie Bars are for you. Not that these bars require any description, but I’ll give you one anyway.
This raw almond butter fudge isn’t your traditional fudge recipe. Unlike traditional fudge made with heavy cream, refined sugar, and butter, this fudge isn’t cooked and is made only from pure raw ingredients. However, it’s so decadent that it’s hard to believe that it’s raw.
Macaroons are the most coconut-y of all cookies. They’re also probably one of the easiest vegan and gluten-free cookies I’ve ever made. These coconut macaroons are chewy and moist on the inside, crispy and golden on the outside. They are delicious plain but even more irresistible when dipped in dark chocolate and sprinkled with a tiny pinch of crunchy sea salt. Soft, tender amazingness….