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I have recently started making raw chocolates, which have had very good feedback from all who've tried them. However, some batches I made recently came out great, whereas others just would not set properly, however long I left them in the fridge. Most of the chocolate was set, but the top (bottom, in the mould) was still sticky. I had to re-melt them and I tried experimenting with using a larger proportion of cacao butter and a smaller proprtion of agave syrup etc but to no avail. (For info, the only ingredients were: cacao butter, cacao powder, and agave syrup, along with whatever flavouring, e.g. chopped goji berries etc). Does anyone know why this would be?
Also, some of them separated out slightly, i.e. the cacao butter largely formed one layer and whatever else I used formed a different layer. This especially applies to white chocolate, i.e the vanilla essence and agave forms a layer on its own. Is there any kind of raw, vegan emulsifier I could use? Any help would be most appreciated!
Comments
I've used organic, nonGMO soy lecithin, and it works like a charm. Not strictly raw though.
Something I've been meaning to try is slippery elm powder. I've heard it works.
Happy chocolate making!
I don't know if mixing is the problem or not... When I make my "fudge" or chocolate candy as I call it, I melt the cacao butter to at least 120 degrees then stir in the coconut oil, vanilla, salt and sweetener until combined before adding the cinnamon and cacao powder... My concoctions have never separated but I haven't added fruits or nuts to them...
I would like to try your recipes, so let us know when you are happy with the products... smile
Where are you guys buying your raw cocoa? I can't seem to find it anywhere! I feel pretty adamant about having it raw (even though I have SAD baking cocoa in my cupboard right now). Is there any reliable online sources I could buy it from?