A while ago I attended a raw chocolate workshop given by Tanya Alekseeva of Better Raw and I’ve been practising to get them right since then. To me the key seems to be to get the right amount of sweetener, because if you’re using agave syrup, it can overpower the chocolate.
As Easter is just around the corner, maybe it’s time to give these healthy chocs a go!
100g Raw Cacao Butter
6 Tablespoons Raw Cacao Powder
2-3 Tablespoons Agave Syrup
1 Small pinch of sea salt
Handful of cacoa nibs
Grate the raw cacao butter into a bowl and place over a pan of water on a low heat and melt gently.
Ensure the heat is low and add the agave and mix well. Taste the mix once melted and add more sweetener if necessary.
Once completely melted and blended remove from heat. Your mixture should be runny and easy to pour. Pour into cases or moulds and sprinkle with the cacao nibs. Leave to cool for a few hours.