Raw Chocolate Chunks

Makes a lot Prep Time 5 minutes   Cook Time 15 minutes  
by Tenina Holder

I know there is a whole raw chocolate movement out there, but this kind of goes against my philosophy on raw chocolate, (which is basically, don't!) BUT, this is quite delish. I add the coconut cream as I find raw dark chocolate overwhelming and too much.

There are a lot of reasons that I don't believe in raw chocolate. Firstly, the fermentation process of the chocolate beans, way before they become cacao or cocoa or any other chocolate product, is well in excess of the 48°C top temperature mark for rawbies! So right there, that is the end of raw chocolate before it begins. Other reasons relate to health and safety as well as flavour for me, but I need to write an article about that so you can understand further.

This recipe works, and is perfect for use in your ice creams, or just a treat on its own, this too, is scarily easy to make and extremely easy to eat ... don't say I didn't warn you! The adding of the coconut cream is the only temperamental part of the recipe. GO SLOW!

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