What could be more charming than opening up a package of raw chocolates to celebrate each of the Twelve Days of Christmas? This is a raw chocolate recipe (without the technical fuss of tempering) that you can add your own delicious flavours to. These also make fabulous gifts that you can box – if you want to give them away.
This recipe makes around 24 chocolates.
I used different types of flavourings: a few drops of orange extract and goji berries, a drop of Japanese oil of peppermint (it’s very strong) and cacao nibs, chopped pistachios and raisins. Simply divide the chocolate mixture and flavour at will.
If you would like to make a large bar of ‘Fruit and Nut’, stir in some raisins and chopped hazelnuts and pour the mixture into a silicone loaf mould.
100g cup cacao butter
60g (½ cup) cacao powder
1 tablespoon lucuma
1 tablespoon agave
Pinch of sea salt
Melt grated cacao butter in a heat proof bowl over a saucepan of barely simmering water. Sift in the measured cacao powder and lucuma and stir gently to avoid any lumps forming. Gently stir in the agave and salt. Mix until it is smooth and thick, taking care not to over heat.
Divide the mixture into different batches according how you wish to flavour your chocolates. Add a different flavour to each batch.
Once you have flavoured your chocolates, distribute them into silicone moulds.
Leave to set in the fridge or freezer. When set turn out of the moulds and wrap with coloured foil.