Delicious homemade RAW chocolate with chili

30 min
Delicious homemade RAW chocolate with chili
This time, I am really sorry that we cannot yet transmit taste and smell over the Internet. All you have to do is try it for yourself!More information
Ingredients for this recipe100g of cocoa butter60g of cocoa from unroasted beans40g of xylitolA pinch of saltChocolate mold
You can buy the individual ingredients right below the procedure

Whatever I write, I can't describe the amazing taste of homemade chocolate, so you'll probably have to try it yourself!

So enough writing..

What will be needed?

- 100 grams of cocoa butter

- 60 grams of cocoa from unroasted beans

- 40 grams of xylitol (sugar or other sweetener)

- 1/2 teaspoon of chili

- A pinch of salt

- Ground cayenne pepper

How to do it?

Cocoa butter must be melted at 42°C. It is best to dissolve it in a water bath. Impatient people like me will have it dissolved directly. Just be careful, if you want RAW chocolate, you must not exceed the indicated degrees!

Pour the liquid cocoa butter into the blender and add all the other ingredients, mix for about 30 seconds. Make sure the temperature of the chocolate does not exceed 42°C. If the temperature is sufficient, mix for another 30 seconds.

Pour the chocolate into a stainless steel bowl. Place the stainless steel bowl with the chocolate in a larger bowl with cold water or ice and stir the chocolate thoroughly, just by hand, until the temperature of the chocolate drops to 32°C. It is important that you stir the chocolate as it cools, because then it will be beautifully stiff and creamy.

Once the chocolate has cooled to 32°C, pour it into the prepared molds and let it harden.

If you want, you can add nuts (ground or whole) or dried fruit (pieces of raisins, cranberries, prunes, apricots, figs, dates or maybe goji) to the melted cocoa butter instead of chili.

Raw materials
100g of cocoa butter
60g of cocoa from unroasted beans
40g of xylitol
A pinch of salt
Chocolate mold
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