raw chocolate question

[brawdwaybaby]

for anyone who has made raw chocolate with agave, cacao, and coconut oil, did you have the problem of the agave separating from the oil in the freezer? I made sure i mixed them together really well as the oil was melting this time, but the agave seems to still form a separate layer.

maybe raw honey would be better since its more solid like?

just curious as to people's experience with this, as I'm trying to perfect a chocolate recipe so I can make some raw easter candy this year!

[Amberly]

Mine didn't separate, but I didn't actually leave it in long. The agave did sort of bead up on the cacoa, but it really wasn't a problem to mix.

[Apasaraw]

I didn't have that problem either...maybe it's an ingredient ratio thing? Also I used the fridge not the freezer for setting...doesn' t seem like that would matter tho...

[sungoddess]

When I use coconut oil I have no problem, but it is when I use CACAO butter that it NEVER emuslifies... myabe it IS a ratio thing, maybe we use too much oil?

[brawdwaybaby]

hmmm I guess I'll just have to keep experimenting and make more chocolate

::Insert fake sigh of disappointment here::

;)

[startootsie]

Are you sure that it's the agave separating? When it happens with the raw chocolate that I make it is the coconut oils that separats. I think this happens if you over process it. I usually process the wet ingredients first and then add the ground cacao last.

Love to all!

Christianna