19/12/2023
Our chocolate Christmas gift to you…
Raw Chocolate was my very first product and something I continued to make until the shop closed earlier this year.
However it’s no longer cost or time effective to produce and I know that it’s missed!
Comment ‘chocolate’ below to the recipe straight to your DM’s
Want to know more about raw chocolate ⬇️
The term ‘raw chocolate’ frequently puzzles people, so we’re going to explain exactly what it means when it comes to raw chocolate and ours in particular.
‘Raw’ doesn’t solely refer to the ingredients, but also as to how we then make our chocolate, let’s explain that further…
At Ripe our Raw Chocolate uses just three ingredients. These ingredients are
non-processed and are in their most natural state – therefore they can be referred to as ‘raw’ ingredients.
We use:
1. ORGANIC RAW CACAO POWDER
Unlike regular cocoa powder, where the beans are roasted at high temperatures and then ground, the beans that go into raw cacao powder are dried in the sun. This means that they not only maintain a whole host of nutrients, that are otherwise lost, but also the flavour is very different too and you don’t have the same bitterness that you might come to expect from a conventional dark chocolate. Think of a dark roast coffee compared to a coffee bean: where the bean is lightly roasted, the flavour is completely different.
2. ORGANIC RAW CACAO BUTTER
The butter is cold pressed and is never heated to a high temperature so, in comparison with its processed counterpart (cocoa butter), it retains more nutrients.
3. PURE MAPLE SYRUP
Maple syrup mainly comes from Canada, where maple trees are ‘tapped’ to remove the sap which is then heated to allow the water to evaporate, leaving a concentrated maple syrup – as we know it. Uniquely rich in flavour.
Next, we take these three very carefully selected ingredients and gently heat them together taking care not to heat above 42 degrees, again so as to maintain it as a ‘raw’ chocolate.
Merry Christmas, enjoy 🎄
