raw chocolate mistake turned great

Oh, geez. Keep me away from online shopping. I was looking for cocoa butter and couldn't find any locally. So, do I order a small amount to try it out? No, I order 5lbs / $75 worth! Better to have more in case I run out I think. Saves me from paying shipping charges again in the near future I tell myself. Logical, yes. But now I have a large bag of hard, greasy, lumps that I'm sure will last me until the end of time. Thankfully, it's the most wonderful smelling lumps and lasts up to 5 years. I ordered from Real Raw Food for the first time. I also bought raw cocoa powder and cashew pieces. The quality was excellent and it arrived fast.  
My plan was to make raw chocolate (a lot of it apparently, now that I see how much 5lbs is). I tried my first batch almost immediately. The recipe called for maple syrup but I figured coconut sugar would be fine and just take a little longer to dissolve. Nope. Stayed gritty and settled on the bottom of the saucepan. It looked bad and I thought I made something inedible. But thankfully, no! I don't know what happened, but a day later, it's delicious: the coconut sugar changed into crunchy, chewy caramel. Best mistake I've made in a while and one worth telling you about.

This is what I was trying to do, following these directions from Oh she glows. If you are interested in trying my "mistake turned meant-to-do-that" here is what I did. 

crispy chewy dark chocolate caramel bites

Yields: 15+ pieces depending on how you break it up

  • 120 grams organic raw cocoa butter 
  • 1/2 cup organic coconut sugar
  • 1/2 cup raw cocoa powder
  • pinch of pink salt
  1. Put everything in a small saucepan. 
  2. Heat on very low heat.
  3. Stir frequently, cleaning sides of pan with a silicone spatula until melted. Takes about 15 minutes. 
  4. The coconut sugar doesn't melt fully (even after I tried mixing on low for another 15 minutes). It sits on the bottom and doesn't change except becoming a little less gritty. 
  5. Cool in the fridge to give the mixture a little more body to the point where you can stir it and the sugar doesn't sink right away to the bottom.
  6. After cooling about 10-15 minutes, it should still be liquid but not runny. Pour on a silpat lined baking sheet (or use parchment paper) and freeze until hard. 
  7. When hard, break in pieces and store in freezer. 
  8. This chocolate (like all raw chocolate in my experience) melts as a lower temperature so best to store in the freezer or fridge. 

*Many uses for cocoa butter besides eating. Makes a great moisturizer. I just want to rub it all over and smell chocolaty. I designated a nice sized lump as moisturizer.  It's very firm and works best when warmed. A good idea is to drop a small piece in the bath.
Things are still on track for the cleanse starting this Friday. See the bottom of the last post for details. I hope you'll join me!

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