Who would have thought that the bittersweet cacao bean could transform into the heart of many delicious baked goods? Let's explore the journey of cacao from bean to oven and learn how to bake with raw chocolate.
What is raw chocolate?
First things first, what is raw chocolate? It's a form of chocolate that's not been heated above a certain temperature, usually around 118 degrees Fahrenheit. This keeps the beneficial enzymes and nutrients intact, making raw chocolate a healthier alternative to traditional chocolate.
Baking with raw chocolate can be a bit of a challenge, as it behaves differently than regular chocolate. However, the effort is worth it for the unique, rich flavor it imparts to your baked goods.
Tips for baking with raw chocolate
When you're ready to start baking with raw chocolate, keep these tips in mind:
- Always melt raw chocolate gently to avoid overheating and damaging the beneficial nutrients.
- Try incorporating raw cacao nibs into your recipes for an extra crunch and a blast of chocolate flavor.
- Don't be afraid to experiment! Mix raw chocolate with different flavors to see what combinations you love the most.
Raw chocolate recipes to try
To get you started, here are a few raw chocolate recipes to try:
- Raw chocolate brownies: Combine dates, walnuts, cacao powder, and sea salt in a food processor until smooth. Press into a pan and freeze until solid. Cut into squares and enjoy!
- Raw chocolate chip cookies: Mix together almond flour, raw honey, coconut oil, vanilla extract, and raw cacao nibs. Scoop onto a baking sheet and chill in the fridge until firm.
- Raw chocolate cake: Blend together dates, nuts, cacao powder, and vanilla extract. Press into a cake tin and refrigerate until set. Top with a layer of raw chocolate ganache for an extra decadent treat.
And remember, the key to baking with raw chocolate is to have fun and enjoy the process.