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This basic dark chocolate recipe is easy. Here, almost nothing can go wrong and if you are making raw chocolate for the first time, make it your starter. The only trick is to melt the cacao butter entirely, until it’s all liquid, and mix it really well with the sweetener, nothing else.

How to Make Homemade Raw Dark Chocolate

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Ingredients You Need for How to Make Homemade Raw Dark Chocolate

  • 1/2 cup melted cacao butter
  • 2 teaspoons cacao powder
  • 2 tablespoons maple syrup
  • 1/3 vanilla bean

How to Prepare How to Make Homemade Raw Dark Chocolate

  1.  Melt the cacao butter by placing it in a cup and adding the cup to a hot water container. It will take between 10-20 minutes to melt the cacao butter entirely. Work by keeping the mixture in the hot water, it will give you more time before the butter starts to thicken again.
  2. Add the sweetener. Here you can add virtually any sweetener you want!
  3. Mix the butter with the sweetener very well, they should incorporate entirely.
  4. Add the cacao powder and mix well again.
  5. Pour in molds and chill for 1-2 hours. The basic dark chocolate don’t need to stay in the fridge! You can keep it at room temperature and it won’t melt. It needs to be chilled only in the beginning for no more then 1-2 hours.
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The basic dark chocolate recipe can be modified by adding something to it. My personal favorite is to add something sweet & moist like coconut creme, agave, mint leaves or just any nuts butter you like. The trick here is to make the recipe in 2 steps and use molds. Modified Dark Chocolate 1. Make the basic dark chocolate mix mentioned above. 2. Pour a little bit of it in your mold to create a bottom layer. 3. Chill it for 10-15 minutes. 4. Add the filling. For example coconut creme mixed with mint leaves and agave. 5. Pour the rest of the dark chocolate on top and chill for 1-2 hours. Again, this kind of treat don’t have to stay in the fridge, just chill it there and then keep at room temperature.

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  1. I really like this recipe, I\’m willing to try it but just wonder if I should double up the ingredients. How many cupcakes the original recipe would make?