By Chef: Chris Anca
Posted: April 30, 2015
These chocolates are just delightful and it gives you another opportunity to think out of the box and reinvent these chocolates into your own masterpiece. The main thing to remember is balance!
- 30g cacao butter
- 30g coconut oil
- 2 tsp rice malt syrup (you can add more if you prefer your chocs sweeter)
- 30g carob powder
- toppings of choice: I went for popped quinoa, macadamia nuts and dry blueberries
- Melt the cacao butter and coconut oil using the bain marie method.
- Add the rice malt syrup and stir until combined.
- Add the carob powder and mix well until you have a smooth mix.
- Pour the choc mix into your chosen moulds, add toppings and place in the fridge.
- Enjoy straight from the fridge.
Although the rice syrup itself is not a raw ingredient, I’m calling these chocolates raw because all the other ingredients and the preparation process are raw. If you’d like to keep these fully raw, you can make them with honey. You can also try making them with maple syrup if you don’t have rice syrup.