I made the best chocolate ever made today.

Pretty sure I made the best chocolate ever made today. Have I said that before? This started with a recipe for raw ‘milk’ chocolate. When making raw chocolates you would do best not to use refined sugar and never use dairy products. The purpose is to make it healthy and if it’s vegan, you use no bee product. I use bee pollen and honey, so, my chocolates usually are not vegan. Personally I love the medicinal qualities attributed to honey and bee pollen. I love to use them in my super food smoothies, chocolates and deserts.

Here are the ingredients for the best chocolate ever: cacao butter, cacao powder, ground raw cashews and very small amount of berry flavor Vega Sport performance protein powder (plant based and natural), and a small bit of Himalayan salt. The sweeteners I used are maple sugar and dark cacao sugar.

I poured the tiniest bit of chocolate into silicon moulds for mini cupcakes, lined with paper ‘tins’ for the same and set that in the freezer to harden for a few minutes. Then, I placed a whole cacao bean on the center of each 'cup.' I poured Manuka honey, just about 1/4 teaspoon on each cacao bean and filled the rest of the cup with the chocolate and placed back in freezer to chill. 

I tempered my chocolate today. When it becomes solid, tempered chocolate has a nice crisp snap to it. It also holds its shape and form and doesn’t melt as easily as raw chocolate that hasn’t been tempered. Check out the picture before the second layer is poured on. I think you’ll agree, this chocolate looks delicious. What’s the best part of making raw chocolates? Sharing them!