Here's a raw chocolate that doesn't hold back: cacao, maca, lucuma, barley grass powder, purple corn and manuka honey all come together in the same melt-in-your-mouth bite. The idea isn't to follow the list to the letter — if you're missing a superfood, simply swap in a bit more maca or lucuma. The one essential step: taste your batter before pouring it into the molds, to adjust the sweetness and saltiness to your liking.
Homemade Raw Chocolate with Superfoods
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Ingredients
- 200 g cocoa butter
- 2 tsp manuka honey (or liquid honey)
- 1/2 tsp sunflower lecithin (optional)
- 15 drops liquid stevia
- 1 pinch Himalayan salt
- 1/4 tsp vanilla powder
- 1 tsp barley grass powder
- 3 tbsp raw cacao powder
- 1 tbsp carob powder
- 2 tbsp lucuma powder
- 2 tsp virgin coconut oil
- 3 tbsp purple corn powder
- 3 tsp maca powder
Preparation
- Gently melt the cocoa butter in a double boiler (or in a dehydrator).
- Add the manuka honey right at the start of melting, since it takes a while to dissolve; liquid honey or agave nectar makes mixing easier.
- Once the cocoa butter and honey are fully melted, stir in all the other ingredients and mix until you get a smooth batter.
- Taste and adjust the seasoning if needed.
- Pour into chocolate molds and place in the fridge until fully set.
Tip
If you're missing one of the superfoods (barley grass, lucuma...), don't let that stop you: simply swap in a bit more maca or lucuma, the result will be just as delicious.
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FAQ: your questions about cocoa butter and raw chocolate
What are the ingredients in cocoa butter?
Just one: the fat extracted from the cacao bean. Pure cocoa butter contains no sugar, no dairy, and no additives. It comes in pellets or ivory-colored blocks, keeps for a very long time at room temperature, and melts around 34 to 38°C, just above body temperature. That's exactly what gives chocolate its melt-in-the-mouth quality.
How is cocoa butter made?
The beans are fermented, dried, hulled, then ground into a liquid cacao paste. This paste is then pressed under a hydraulic press that separates the fat — the cocoa butter — from the solid cake that will become cacao powder. For what's labeled raw cocoa butter, these steps are carried out at low temperature. The butter is then filtered, sometimes deodorized, and finally solidified.
How do you make cocoa butter at home?
Technically, you'd need to grind beans and then press the resulting paste under several tons of pressure — that's out of reach for a home kitchen, and homemade attempts waste a lot of beans for a poor yield. In practice, you buy cocoa butter ready-made. What you can make at home, on the other hand, is the chocolate itself, starting from the butter and powder, as in this recipe.
How do you make homemade chocolate with cacao?
The base comes down to three elements: a fat (cocoa butter, possibly topped up with coconut oil), cacao powder, and a sweetener. Melt the fat very gently in a double boiler, stir in the sweetener first if it's thick like honey, then the powders, mixing until you get a smooth, glossy batter. Pour into molds and let set in the fridge. Untempered raw chocolate stays more fragile than couverture chocolate: keep it refrigerated.
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