Raw Homemade Chocolates

If you are like me, you probably have a chocolate stash in your house on any given day…

But have you ever tried making your own chocolates??

Why Raw Homemade Chocolates?

Creating homemade raw chocolates is very simple, yet has huge paybacks.

You get to enjoy all the wholesome ingredients without soy lecithin, powdered milk, or other unnecessary fillers. You also have control over the quality of cocoa that goes into your chocolates, and can choose the best — Wildly Organic's raw cacao powder.

Raw cacao powder retains the maximum amount of antioxidants, which diminishes significantly with high temperature treatment like Dutch processing with alkali.

Raw cacao is the reason Kuna Indians are known for their remarkable health and virtual non-existence of heart disease. They regularly consume a hot beverage made of raw cacao and banana or plantain!

So, if raw cacao can help keep me healthy AND I get to enjoy a decadent treat, I’m in!

To Temper Or Not To Temper?

Tempering chocolate is a process that causes molecules in cacao butter to form into specific patterns. This gives chocolate that classic shine, a solid consistency at room temperature, and a snap when you bite in. Tempering requires closely watching temperature — heating, cooling, then warming the chocolate mass again.

While all these qualities are attractive, tempering is quite a tricky process. In my world of toddlers, work, and laundry, I prefer the easy route: melt, mix, and mold.

Untempered chocolate needs to stay in refrigerator until ready to serve. Its edges melt slightly at room temperature. But according to all my testers, the taste and texture of untempered homemade chocolate is far better then a tempered DIY version, and even a lot of store-bought brands.

Have you ever made homemade chocolates? What is your process? Do you temper chocolate?

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