Prep time: 30 minutes | makes about 1 oven tray sized block, or lots of smaller blocks
Gluten Free, Dairy Free, Egg Free, Vegan
The food of the gods
Chocolate is a gift from the gods. It is one of the most treasured foods in the world, with a history going back thousands of years.
It is also one of the most contentious crops in the world, with issues ranging from child slavery to agricultural destruction and beyond. It is for this reason that we should honour this food every time we eat it.
Look for fair trade, organic, and best of all, direct-trade cacao. Let’s make this a better world for everyone, one piece of chocolate at a time.
The Cacao tree’s Latin name means literally ‘food of the gods’. So tap into your inner god and goddess, and make yourself a beautiful bar of joy, to treasure by yourself, or share with the people you love.
Ingredients:
- 2 cups raw cacao butter, roughly chopped
- 1.5 cups raw cacao powder
- 1/3 cups maple syrup or coconut nectar
- 1 Tbsp Maca Powder
- 1 Tbsp Mesquite
- A pinch of salt
Extras:
Spike this luscious base with flavours as your heart desires. Some great starting points are cinnamon, ginger, chopped nuts, cacao nibs, rose petals, and cranberries.
When mixing everything together, you can stir in 1-2 drops of food grade essential oils. We love doTerra wild orange or peppermint.
Method:
Light a candle, some incense, or say a prayer. This is your chance to drop in and create something beautiful for yourself and the people in your life.
Place the cacao butter in a stainless steel or glass bowl over a pot of gently simmering water. Stir occasionally until melted.
Add the cacao powder, maca, mesquite, and salt.
Stir and watch as your creation takes form.
Add your spices, nuts, berries, or any other inclusions you have chosen.
Pour into a silicone mould or any dish lined with baking paper. Sprinkle any extra garnish you want on top. I love a scattering of Eros Love & Vitality.
Pop in the fridge to set for a few hours.
Notes
Chocolate is a temperamental lover, and behaves differently based on small changes in environment and technique. This is essentially a chocolate to keep in the fridge. Being un-tempered, it probably won’t harden into a super snappy block, and it might melt a little at room temperature.
But! If mama cacao smiles upon you, your chocolate might naturally form a stable temper, so test it out and see how it holds up out of the fridge.
You could always learn to temper chocolate, but that’s another story…
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