I bought a bag of cacao liquor and was determined to save it for the next batch of raw cacao chocolate. The trouble is it makes the most delicious chocolate drink, so it’s tough to make the stuff last.
TIP – pack your cacao liquor away in a box so you’re not tempted to indulge before raw chocolate making time!
While I was hoping for big things from this cacao liquor chocolate I still stuck pretty much to my standard proportions. That is 150g cacao powder, 200g fat, 200g sweetener.
However, I made more than this amount, however, and did reduce the proportion of cacao powder by using cacao liquor. I did this to reduce the bitterness of the chocolate. I also included some coconut oil and vanilla to achieve the same effect.
Cacao Liquor chocolate Ingredients
Everything is organic and raw!
- 300g Cacao Liquor
- 50g Cacao butter
- 100g Coconut oil
- 250g Lucuma
- 50g Peruvian Carob
- 1 and 1/2 vanilla pods
- 2 tsp Baobab powder
- 1 tsp camu camu powder
- Dried blueberries, goji berries and cranberries (sweetened with apple juice)
- 2 tsp Chia seeds
Like all raw chocolate it’s very easy to make, unless you do the tempering process. I don’t so it’s straightforward. So melt the cacao liquor and butter with the coconut oil in a glass bowl or jug in a pan of boiled water.
Be patient this can take some time. All good things come to those who wait…
Then mix in the other ingredients. Use as much of the dried fruit as seems right. Of course you can use different fruit, if you please.
The mix will be pretty runny still. This makes it a little messy when pouring into your moulds. I use ice cube trays. These make a nice chunky single raw chocolate thing.
I am lucky enough to have a bar mould. The lovely Trishul Smith gave me this some time ago. It really does make your raw chocolate look like the real thing.
Stick the moulds in the fridge for a couple of hours. This version of raw chocolate is quite fatty, This means it will melt easily so you need to chill it and keep it chilled.
So is the cacao liquor chocolate any good?
I’m biased but I’d say this raw cacao liquor chocolate is gorgeous! This recipe was my attempt to make a less bitter version of raw chocolate. It worked.
Using Lucuma and a little Peruvian Carob makes sure your raw chocolate is sweet enough without being overpoweringly sweet. It’s not white sugar sweet. It’s not corn syrup sweet. It’s sweet enough!
The whole process is very easy, so give it a go and let me know how you got on in the comments.