Hi Everyone! :)
I’m quite new to Gone Raw, found you guys while searching for some recipes.. One of the recipes I found and tried was the one for Raw Chocolate. It was delicious, however I did have one problem. When making the mixture (coconut oil, raw carob powder, raw chocolate powder, agave nectar) the same problem happens every time. All the agave nectar does not dissolve into the mixture, but rather forms little balls which all sink to the bottom, no matter how much I try and mix them. When I put the mixture into the trays and in the fridge, the same thing happens, all the agave sinks and I end up with solid chocolates with syrup on top! This means one side is too sweet and the other not sweet enough.
I’m using the dark (rich) form of Agave, I wonder if the lighter version might mix better? Otherwise any suggestions very much appreciated! I think I might try it with raw honey instead.
Comments
Thanks Morning Theft, will give that a go.
Yeah, it is a bit strange. It almost acts like oil does it water, like it just won’t dissolve and remains in bubbles or clumps.. I noticed one time when I bought a bar of raw chocolate that was melting, the same thing happened, the nectar seemed to separate from the rest of the chocolate. Perhaps it’s not the best sweetener for making raw chocolate? I’m going to try others..
Wow, thanks for all the replies everyone! I can see I am not alone in my quest for the perfect raw chocolate! :)
I will definitely give the raw (set) honey and the maple syrup a go. I am still transitioning so it’s the little treats like this and my choco-mesquite smoothies that are helping keep me on track, I’m not too concerned about being 100% yet. I can already feel the benefits and my body is naturally taking it step by step.
I was thinking of getting some raw sugar cane and using the juice from that. I think that might work well.
RawKidChef- I have heard about this while reading stuff here on Gone Raw. Interesting. Also I notice you are being a bit cryptic with your post. What do you use as a sweetener, may I ask? Do you not use any coconut oil at all, just cacao butter? Do you find sweeteners (specific ones or in general) dissolve better in cacao than coconut? I have yet to try it with cacao butter, it’s next on the list but having trouble finding an affordable raw version.