How to make
To prepare this homemade raw chocolate, begin by creating a gentle double boiler. Fill a larger pot with hot water and place a smaller heatproof glass bowl on top so that it sits above the water without touching it.
Add the coconut oil and cocoa butter into the bowl. Stir slowly while the oils melt gently from the heat of the water. If using a thermometer, the temperature should reach approximately 40-45°C (104-113°F). This low temperature helps preserve the raw qualities of the ingredients.
Once the oils are fully melted, add the sifted cocoa powder, carob flour and powdered sugar according to taste. Honey can also be used as a natural sweetener if preferred.
Stir the mixture carefully until it becomes completely smooth and glossy with no lumps. The mixture should cool slightly to around 28-30°C (82-86°F) while stirring.
Pour the chocolate mixture into silicone or polycarbonate chocolate molds.
Before the chocolate sets, sprinkle the surface with any optional toppings you like such as cornflakes, instant coffee granules, shredded coconut, chopped hazelnuts, almonds, dried fruit or crushed cookies. A small pinch of salt can also be added for a sweet and salty flavor contrast.
Place the filled molds in the freezer for about 10-15 minutes until the chocolate becomes firm.
Once the chocolate has hardened, carefully remove it from the molds.
Store the finished chocolates in the refrigerator in a covered container to keep them fresh and firm.
If you enjoy homemade chocolate treats, make sure to try our chocolate Garash cake and learn how to make a healthy vegan chocolate spread at home.
