I have recently become addicted to answering food questions on foodpickle.com. Then, yesterday, I was psyched to get two food questions directly from friends. This is something I want to do a lot more of, so please, keep them coming! Here is the answer to one.
So I bought this amazing organic raw chocolate and I was wondering if you knew any recipes for it. I tried melting it with confectioner’s sugar and agave and it’s delicious, but it didn’t really melt. The texture is like if peanut brittle and a rice crispie treat had a baby. It’s weird. How do I make it melt?
If it is what I think it is, it is mostly made of cacao nibs (the “crispie” part). Those don’t melt because raw chocolate doesn’t have any of the emulsifiers, sugar or added cocoa butter that make regular chocolate melt.
I have two solutions for you.
1. If you would like to “melt” raw chocolate, buy it in powdered form and combine it with warm coconut oil, agave and vanilla. It will come out like chocolate sauce. To warm coconut oil, just put the jar directly in a pot of water that has been warmed to a simmer and turned off, and wait for it to liquefy. There is a great recipe for this by Sarma Melngailis.
2. If you want to use the raw chocolate you already have, I recommend keeping it raw. Raw chocolate has a lot of amazing properties that you miss out on with regular chocolate, because they are destroyed in the cooking process. Cacao contains phenylethylamine, a compound that triggers the release of dopamine in the brain. In other words, it’s an aphrodisiac!
Blend it into shakes, chop it fine and top your cereal with it, or grind it and use it to make a raw dessert! Here is a recipe for raw chocolate mousse that calls for cacao powder, but will also be yummy with the kind you have ground in a food processor or blender. It takes some patience, you have to pause and scrape down the bowl occasionally for it to get smooth, but it is worth the extra time and effort.
Raw Chocolate Mousse
2 cups coconut meat 2 cups raw cashews ½ cup coconut water ½ cup maple syrup 1/3 cup agave nectar ½ cup raw cacao powder 2 tbp vanilla extract ¼ tsp sea salt
Puree all the ingredients in a high speed blender. Add more coconut water and/or agave if necessary. Chill until set, about 3 hours.