Raw Honey Chocolates

March 13, 2016 0 Comments

This simple variation to our basic raw chocolate recipe that comes in our raw chocolate making kit swaps the usual Sweet Freedom for some yummy local raw honey and bee pollen.

The result isn't quite as diabetic friendly, as honey has a higher GI of around 52 and many won't view it as vegan, but it is darn tasty.

Ingredients

60g Elements for Life Raw Cacao Butter
50g Elements for Life Raw Cacao Powder
15-25g Raw Honey (adjust to taste)
10g Bee Pollen

Method

All utensils must also be dry or the chocolate will separate. Wash your silicone mould before it's first use and then dry it thoroughly
Place a clean bowl over a saucepan of hot water (bain marie). Ensure the bottom of the bowl does not touch the water & no water goes inside the bowl
Grate the cacao butter, add to the bowl & allow to melt slowly. Don’t keep the water boiling, turn the heat off and just give it a quick blast every so often if necessary
Once melted, add the cacao powder & stir in thoroughly with a balloon whisk or fork, until it starts to slightly thicken
Add 15g of raw honey & bee pollen, then stir in thoroughly
Taste it and if you prefer it sweeter, add a little more at a time, mixing thoroughly and tasting after each
When the mixture suits your taste, pour gently into the mould using a jug or spoon
Place it in the fridge to set for an hour or more (or in the freezer if you can’t wait that long)

Storage

Your raw chocolates are untempered, which means they need to be kept in the fridge for the best experience. If you don't they will go grainy, so trust us, keep em in an airtight container in the fridge!

When you do, they will keep for up to 4 weeks (even longer in the freezer), though we doubt they will actually last that long as you'll be enjoying them

Read this article to learn more about tempering chocolate.