Ingredients
- 100 g Rapadura, or more if you want it sweeter (this amount will be bitter-sweet)
- 1 whole vanilla bean, cut in quarters (or 1 tsporganic vanilla extract, or 1 tsp vanilla bean paste)
- 200 g raw cacao butter, chopped in small pieces(or you can use cocoa butter)
- 80 graw cacao powder
- 2 pinchesgood quality sea salt (eg. Himalayan, pre-ground)
- optional flavourings (eg. peppermint oil/ground dried chilli/ground cinnamon)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Make sure your bowl, blades, lid and lid seal are REALLY dry before you begin - water and chocolate don't mix!!! 1.
Grind Rapadura and vanilla bean in Thermomix on speed 9 for 1 minute, until as fine as possible -
you might have to scrape it down a couple of times with the spatula. (If using vanilla extract or paste, you can add it with the salt and any other flavourings at the end.) Remove to a bowl and set aside.2. Place cacao butter in Thermomix bowl and melt at 37 degrees for 20 minutes on speed 1, until mostly melted.
3. Add Rapadura & vanilla to bowl and continue cooking at 37 degrees, 10 - 20 minutes, speed 1.4.
Add cacao powder to bowl and combine on speed 6 until well mixed,
scrape down sides, then continue to stir at 37 degrees, speed 1, for
another 20 minutes.5. Add salt and any flavourings you want (zest, peppermint oil, cinnamon) and continue to stir on 37 degrees, speed 1, for another 10 minutes, or until smooth.6.
Prepare a large rectangular tray/dish lined with baking paper and pour
the chocolate in - it should be quite thin. If you'd like nuts or fruit
in your chocolate, sprinkle them over the paper, then pour chocolate
over the top. Place in the fridge to set (or freezer if you're like me
and don't want to wait!).
Tip
The longer you let the chocolate stir on 37 degrees, the more smooth it will be. So if you like you can add more time to the stirring. If you look at my photos, you'll see the difference - the almond chocolate was stirred for about 40 mins, and the plain one was stirred for an hour or so.
Once you stop the Thermomix, tip the chocolate out immediately and rinse bowl, or it will set in there and be very hard to clean!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
So good, a bit too good actually.
Made it with Rice Malt Syrup, worked beautifully. Thank you!
I found cacao butter at the local health food store (I don't live in a very big town..) or online.. Loving earth sell cacao butter, not the cheapest but the more you buy the cheaper it is. Shop around, theres a few options just depends on where you are! Not sure on cocao butter tho, sorry!
I love love love this chocolate! I have added a chopped up mix of goji berries, almonds and cacao nibs.. And also used it as a topping for raw fudge.. Just yummo!
where can you find raw cocoa butter?
This chocolate is amazing! Thanks for sharing.
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