View Full Version : raw chocolate question
02-26-2007, 12:09 PM
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!
02-26-2007, 12:13 PM
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.
02-26-2007, 01:34 PM
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...
02-26-2007, 02:39 PM
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?
02-26-2007, 02:59 PM
hmmm I guess I'll just have to keep experimenting and make more chocolate
::Insert fake sigh of disappointment here::
02-26-2007, 04:49 PM
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!
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