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Agave sweetened raw chocolate (ILB's recipe, with roasted almonds)
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Rapadura sweetened 'almost raw' chocolate
This is my version of the Gluten Free, Dairy Free Raw Chocolate recipe (http://www.forumthermomix.com/index.php?topic=1666.0) that ILB posted a while back - I wanted to try Rapadura (http://quirkycooking.blogspot.com/2009/07/rapadura-sucanat-muscavado-turbinado.html) to sweeten it instead of agave, as I like the rich taste of Radadura and chocolate. I found it definitely helps to cook/stir it longer as ILB suggests, as it turns out much smoother. The first picture was chocolate that was stirred for about 30-40 minutes, the second was stirred for an hour.
I call this "Almost Raw" Chocolate, since Rapadura's not really raw (but closer to 'raw' than raw sugar, at least!!)
Make sure your bowl, blades, lid and seal are all nice and dry before you start - water and chocolate don't mix!!
1. Grind in Thermomix on speed 9 for 1 to 2 minutes, until as fine as possible, scraping down sides now and then with spatula:
- 100g Rapadura (http://quirkycooking.blogspot.com/2009/07/rapadura-sucanat-muscavado-turbinado.html)
- 1 whole vanilla bean, cut in quarters
(alternatively, you can use 1 tsp of vanilla bean paste added with the salt and any other flavourings at the end)
Remove to a bowl and set aside.
2. Place cacao butter in bowl and melt at 37 degrees for 10 minutes on speed 1:
- 200g raw cacao butter, chopped in small pieces
(if you can't get raw cacao butter, you can use cocoa butter)
3. Add in Rapadura and vanilla, and keep cooking at 37 degrees for 20 minutes on speed 1.
4. Add cacao powder to bowl and combine on speed 6 until well mixed, scrape down sides, then continue to stir at 37 degrees, speed 1, for another 20 minutes:
- 80g raw cacao powder
5. Add salt and any flavourings you want and continue to stir on 37 degrees, speed 1, for another 10 minutes, or until smooth:
- 2 pinches good quality sea salt (eg. Himalayan, pre-ground)
- optional flavourings (eg. peppermint oil/ground dried chilli/ground cinnamon)
- optional extra sweetener - sometimes I add a little agave syrup here if I want it sweeter
6. Prepare a large rectangular tray/dish lined with baking paper and pour the chocolate in - it should be quite thin. If you'd like nuts or fruit in your chocolate, sprinkle them over the paper, then pour chocolate over the top. Place in the fridge to set (or freezer if you're like me and don't want to wait!). Here's some filling ideas:
- roasted nuts: hazelnuts, almonds, cashews, macadamia nuts
- raw cacao nibs
- naked ginger pieces
- orange zest
- toasted, roughly chopped coffee beans
- dried fruit: cherries, blueberries,
- shredded coconut
- a mixture of above fillings!