Raw Chocolate Bar Recipe – Finally!

After filling my Facebook page and ‘Timeline’ with tempting pictures of raw chocolate bars I received so many orders that I will have to move to a more empowering strategy. How about you make these beauties yourself and send me a sample?! 😉

Yumberry Chocolate Bear

“Give a man a chocolate bear and you’ll feed him for a day. Teach him…”

Although the recipe listed below has been working well for me over the months you might encounter problems when adding nut flours or fruit powders to your liquid chocolate mix. Sometimes the cacao butter separates when cooling down (especially when adding liquids). To avoid this from happening you can melt just 50% of it and shave the rest with a grater. That will keep the temperature of the whole mix down. That also means your chocolate will solidify quicker. I tried it today. Worked like a Charm! Also the surface of the finished bars seems to be much smoother.

Freeze dried Passionfruit chocolate bars

Be aware that when making raw chocolate you will leave the field of approximates and enter the Sacred Realm of Alchemy. So tread carefully and record your recipe trials and precise amounts!

And here we go with:

Raw Chocolate Bars

Makes enough chocolate to brighten a hairy day
(36 ice cube tray bars and 1-2 teddy bears)

  • 1 lb (454g) raw organic  cacao butter
  • 2 c cacao powder
  • 1.5 c cane sugar/xylitol, ground into a powder
  • 1 t + vanilla powder
  • 1-2 drops lime juice (Not more!)
  • 1-2 drops tamari sauce
  • ¼ c raw cacao nibs, optional
  • 1 t freeze dried fruit powder, optional
  1. Melt the cacao butter carefully in a bowl over hot water. Be careful not to overheat it. Stir continuously! That will yield about 2.25c of liquid.
  2. Transfer to a blender jar and add the remaining ingredients. Mix at high speed till everything is emulsified into a homogenous mixture.
  3. Pour the liquid mixture into chocolate molds or small plastic wrapped tartlet shells. You can drizzle some fruit powder into the mold before pouring the liquid chocolate. Silicone ice cube trays are best.
    Silicone ice cube trays
  4. Drop the cacao nibs into the liquid chocolate. They will float. You can stir them in if you wish.
    Chocolate Buttons
  5. Chill. The quicker the chocolate solidifies the better.
  6. Serve on cold dishes or paper as the chocolate melts easily.

Tip: Variations can be made with different essential oils and essences. Use your imagination! Citrus oils work well, Geranium goes, and even Basil rocks!

Great New Zealand made freeze dried fruit powders and whole fruit here: Fresh As!

Yumberry and Cacao nib bars

Enjoy and Happy Birthday!
René
🙂

PS: While we are on it… To further your raw chocolatier education please do yourself a favour and visit my dear friend Amy Levin’s website www.ooosha.co.uk! She is the ‘Master of Raw Chocolate’ and has a bunch of her best recipes listed on that website. Make sure you try the Textured Mocha Truffles!

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