raw chocolate truffle

Homemade Chocolate with Cocoa Butter

Servings	Prep Time
8-12 servings	1 hour

Passive Time

4 hours

Ingredients

Homemade Chocolate

• 1 cup raw cocoa butter, melted See how to melt and measure cocoa butter below in Instructions. (see link in article for where to buy)
• 1 cup raw cacao powder (fair-trade cocoa)
• 1/3 cup raw honey
• 1 tsp. pure vanilla extract

Optional Chai Filling for Truffles

• 1/2 cup coconut butter, softened see link for how-to or where to buy
• 2 T. raw honey
• 2 T. powdered chai measured from Base Chai recipe (see Recipe notes)
• 1 tsp. pure vanilla extract

Servings: servings

Instructions

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Homemade Chocolate

1. Place cocoa butter chunk(s) or pieces into the upper insert of a double boiler, estimating how much you'll need to get one cup of melted cocoa butter. (Make sure no water touches the bottom of the pan or gets inside. Alternately, place cocoa butter in an oven-proof pan and allow it to melt slowly in a 200 degree oven.) Melt cocoa butter, measuring out 1 cup as it melts, and adding more to melt, as needed.
2. Place melted, measured cocoa butter into a medium size mixing bowl. Add remaining ingredients: cocoa, honey and vanilla. Stir or whisk to mix well.
3. Fill molds 1/2 way if you plan to fill them, or fully if you wish them to be solid chocolate. For filled truffles, carefully add 1/2-2 tsp. filling (depending on mold size) into the middle of each mold. Refrigerate this stage for 30 minutes.
4. To slightly chilled filling, add remaining chocolate, up to 1-1/2 T. more for each mold, to form the base of each chocolate truffle.
5. Refrigerate the mold to fully harden the chocolates. After a minimum of 3 hours, unmold. The chocolates are now ready to eat or may be stored at a steady room temperature.

Optional Chai Filling

1. Place coconut butter into medium-size bowl. Add honey, vanilla and 2 T. chai, measured from Base Instant Powdered Chai Recipe (below in Recipe Notes). Stir well to mix. Set aside.

Recipe Notes

Storage

After making your chocolates, protect them from fat bloom. Fat bloom occurs when chocolate is exposed to fluctuating temperatures, rising above 75 degrees Fahrenheit and then dropping in temperature. The cocoa butter rises to the surface in this situation and speckles the surface with white spots. Well-sealed, cool, dry storage helps to prevent fat bloom.

Base Instant Powdered Chai Recipe

Ingredients

• 1/2 cup powdered rooibos tea (Place 1 cup loose rooibos tea leaves into high-powered blender or spice/coffee grinder. Use speed 10 or highest power until leaves are mostly powdered. Sift to catch any large fibers.)
• 2 tsp. cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. cloves
• 1/4 tsp. each: cloves, cardamom, nutmeg, allspice

Method

1. Place all chai ingredients into small bowl. Stir to combine.