Receta Rawfully Tempting Raw Chocolate Fruit and Nut Bark
Picture = not so great...but it was gone gone gone before I could get another photo. Tempering raw chocolate is possible, but challenging. I'm not a great chocolatier as I don't have the patience or the equipment, however, I try to attempt manually tempering whenever possible. For a quick..."I don't care about fussing" treat...DO NOT temper. Throw this tastiness together, and store in the refrigerator or freezer. WARNING: It will melt in your hands..so EAT it quickly, or break into smaller, bite-sized pieces. This will cure any junk food craving for sweets! There are several optional ingredients. I hope you use this blog for educational purposes, so even if you don't choose to use all of the suggested ingredients, you may at least become aware they exist.
Rawfully Tempting's Fruit and Nut Bark
Ingredients
- 2 cups cacao paste, chopped
- 1 cup cacao butter, chopped
- 2 Tablespoons organic cane (or coconut palm) sugar, powdered
- 6 drops Medicine Flower coffee extract
- 4 drops Medicine Flower caramel extract
- 1/8 teaspoon Himalayan pink salt, powdered
- 1/2 teaspoon sunflower lecithin (optional)
Assorted chopped nuts, sunflower seeds, raisins, ground cacao nibs, coconut, dehydrated buckwheat crunchies (see my recipes), etc.Melting Cacao Butter and PasteDirections
For best results, using a small nut seed or coffee grinder, powder sugar and set aside. (optional)
Using a small nut seed grinder, powder Himalayan salt and set aside (optional)
Cover a small cookie sheet with unbleached parchment paper or plastic wrap.
Sprinkle sheet evenly with dried coconut and set aside. (optional)
Options for melting: In 1j05 degree F dehydrator, melt chopped cacao paste and cacao butter together. Or fill small metal bowl with boiling water, and place a larger bowl on top.(See photo). Melt cacao in top bowl. Be CAREFUL to not get ANY water droplets in cacao. STIR and Stir.
Using candy thermometer or digital infra-red thermometer, do not let temperature rise above 115 degrees F. As chocolate heats, remove top bowl from hot water and keep stirring. ( If needed, place on top of bowl of cold water). Keep stirring.
Using Chocolate Molds for a More Professional Look
Let mixture slowly cool to 88 - 90 degrees F and add sunflower lecithin and extracts.( Lecithin is totally optional. It's an emulsifier, and will create a creamier chocolate, but not required for success). I prefer Medicine Flower extracts because they are concentrated and only afew drops are needed. Using standard extracts may change consistency of chocolate and will definately damage tempering... so use with care, adding smaller amounts at a time.
Pour mixture onto cookie sheet. Spread mixture evenly by tapping on countertop, and add desired ingredients. Chopped nuts, raisins, chopped dried fruit, sunflower seeds, etc. See recipe on blog for Buckwheat Crunchies. These can be made in many flavors like mint or rum. Make in advance and store in freezer and they are always available. (Hint: Run gently thru nut-seed grinder, you can create different textures from fine to super chunky).
Place cookie sheet in freezer on level shelf for at least 30 minutes.
PS, this can be made without any sweetener, if you like bitter chocolate...and it's #DAIRY FREE for those of you wisely avoiding dairy.
Remove from freezer and break bar into chunks. Store in airtight container in refrigerator or freezer for up to 3 months.
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Good article on Tempering Raw Chocolate
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