Evil Raw Chocolate! LOL

[trinity082482]

So today I took out my chocolate mould and decided to make raw chocolate.
I dont remember my measurements but I used Cocoa powder, Pure mint extract, coconut oil, olive oil and water to help the blade move along. I also added raw honey for sweetness. I poured it into the mould and 4 hours later in the freezer they aren't hard. I pulled one out and my fingers started to sink into it. I placed it onto a tin foil square to munch on it and its melting like frosty the snow man on a hot summer day right before me as I type this message lol :D
I dont know what makes chocolate firm but Im not having much luck. I enjoy the taste of minty chocolate but its melting like crazy!!! Akkk!! :eek:

[sungoddess]

if you just used coconut oil it would probably become firmer, coconut oil would even work kind of in the fridge. the water and olive oil are probably too thin!

[trinity082482]

Hmm. The coconut oil wasnt making the mixture watery enough to pour. Am I using the wrong machine? :confused:

[Sheryl]

You just need to warm the coconut oil to melt it. Olive oil will never go hard. Coconut oil or cacao butter is used because they go solid (cacao butter has a higher melting point so it's nicer). I will usually mix up my chocolate, then remelt in the dehydrator to make it smooth again before pouring the chocolate into moulds.

I recommend you call it chocolate sauce and enjoy!
Sheryl

[juliebove]

Regular chocolate is tempered to make it get and stay hard. This means it is heated to a certain degree and not any more. It is usually done over hot but not boiling water and done very slowly. Oil is only added if it is too thick to pour and if you add oil you may need to add something like paramount crystals to get it to firm up again. Chocolate is very finicky! And when you make homemade chocolates they are prone to melting so you have to keep them in the fridge. And you NEVER want to add water to your chocolate, raw or otherwise. This will cause it to seize up, or get hard. This is why you can not use boiling water to melt it. The steam is enough to cause it to seize.

I haven't had a lot of experience with making plain raw chocolate, but I did make some mint candies using cocoa beans, shredded coconut, dates and a bit of mint. I just put it all in the food processor. I may have added a wee bit of coconut oil. It has been a while, so I can't remember. They were really good but I stored them in the fridge.

[Bobbie]

You don't need to put it in a food processor. Did you ever make cornflake cakes when you were little??? Melting chocolate by putting it into a bowl placed over a bowl of boiling water??? You make raw chocolate the same way. Boil the kettle, pour the water into a bowl. Put a metal bowl inside it. In the metal bowl put the coconut oil until it melts then add honey until it melts then add cacao.

I tried making some yesterday and used far too much cacao powder, I only tried a tiny piece, and still can't get the taste out of my mouth, so I'm going to remelt it today and dilute it.

Mine went hard, out of the fridge, as soon as I took it away from the hot water - the coconut oil makes it hard even at room temperature.

[trinity082482]

Oooo thanks for the tip! Im going to make a new batch tomorrow :D