Now you can enjoy one of the great tastes and textures in rawraw chocolate. Raw chocolate can be made without a lot of fuss and with great results. This book features truffles, fudge, buttercups, fruit, smoothies, bonbons, and more. With cacao beans and health-promoting ingredients like goji berries and maca, raw chocolate is even healthy for you!
|Publisher:||Smith, Gibbs Publisher|
|Product dimensions:||9.00(w) x 8.00(h) x (d)|
|Age Range:||10 Years|
About the Author
In 1994 Food and Wine included him as one of their Ten Best New Chefs of the Year. He’s been featured on the Today Show, The Food Network, and a variety of other morning talk shows. Matthew was nominated for the James Beard Rising Star Award. He lives in New York City.
Meredith Baird has been an integral part of the Matthew Kenney team since 2008. She assisted in writing and developing recipes for Everyday Raw Desserts and Everyday Raw Express, as well as helping with the Matthew Kenney Restaurant and Academy. She lives in New York.
Read an Excerpt
Lavender, Gray Salt
Our base has salt, although in certain instances, additional salt is part of the actual flavor of a recipe. In this case, along with the lavender, the salt creates a bar that, while still sweet, also has a bit of savory personality.
1 melted, tempered batch of Chocolate Base (page 11)
2 tablespoons dried lavender
1 tablespoon gray salt
Pour chocolate into a bar mold in the style of your choice. Before chocolate is solid, sprinkle with lavender and salt. Place in the refrigerator to firm.
Makes approximately 1 dozen bars
Chocolate Base Recipe
2 1/2 cups cacao liquor (paste)*
2 cups cacao butter**
1 tablespoon vanilla extract
1/2 cup liquid sweetener
Finely chop cacao paste and cacao butter. Place in a metal bowl. Dehydrate at 115 degrees F for approximately 1 hour until two-thirds of the chocolate is melted. Stir occasionally to increase the speed of the melting process. Once two-thirds is melted, remove bowl from dehydrator and stir until all chocolate is completely melted. Add vanilla, liquid sweetener, and salt. Continue to stir until well combined. (If mixture starts to thicken, place immediately back in the dehydrator.) Once all ingredients are combined, place back in the dehydrator and warm mixture for approximately 5 minutes. You don't want the chocolate to exceed 88 degrees F at this point. Remove from dehydrator. Your chocolate should now be tempered and ready to pour into molds. In order to test if your chocolate is tempered, pour a drop on wax paper and allow it to cool. If it becomes firm and shiny then it is properly and correctly tempered.
To properly make chocolate, it is essential that every utensil you use be very dry. Moisture will cause the chocolate to seize, which means the oil will separate from the other ingredients. If this does happen you can blend the chocolate with a touch of warm water in a high-speed blender to bring it back together. Although the chocolate is not ruined if this happens, it will no longer be possible to properly temper it, so it must be stored in the refrigerator in order to stay firm.
* Substitute 21.2 cups cacao oil for a white chocolate base.
** Substitute 2 cups sifted coconut flour for a white chocolate base.
Makes enough for approximately 1 dozen chocolate bars
Table of Contents
Chocolate Base Recipe 11
Chocolate Shells Recipe 12
Le Goûter 101
Smoothies and Drinks 115