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For all the brilliant chefs on this forum

I need your advice. I am making this Marble Chocolate and Orange Travoletta for my boyfriend’s birthday. Here is the linkaroo: http://www.therawchefblog.com/marbled-chocolate…

But here is my predicament, the filling is the following:

2c cashews
1c orange juice
1T orange zest
2c cacao powder
1 1/2c grated cacao butter
2T vanilla
1c agave nectar

All I could find was a 7 oz. jar of NOW cocoa butter, so I and am wondering if I can possibly substitute the 1 1/2c grated cacao butter with an organic chocolate bar? Would this work?

Thanks in advance.


  • I would say that you could sub coconut oil instead. I make fancy desserts all the time and usually use whichever I happen to have or a combo of both. That recipe sure does look delicious!

  • i agree. the cocoa butter is more like coconut butter or oil. its just somehting to add oil to your dish

  • Hey Satchy…I’ve made this lovely chocolate goodness & it is so amazing! I totally agree about the coconut oil (or butter). I think the butter would work best. But you’ll have to keep it refrigerated after making it so it doesn’t melt all over. :)
    Yummy! Enjoy!

  • Thanks so much everyone.

  • germin8germin8 Raw Master

    Great question Satchy… because I wanted to make that dessert and don’t have cacao butter anywhere. I’m going to have to try it with the coconut oil/butter as everyone has suggested. I say, throw in a little extra cacao. I’m going to use carob, though… about 1/4th of what the cacao calls for.

    Chocolate bar? Hmmm, that’s not a bad idea. ;-)

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