I just made some raw milk chocolate! It was ok, but I think the recipe needs a little bit more work. Also, I put it into the metal moulds but it didn’t set quite as firmly as the dark chocolate and therefore wouldn’t come out without a spoon! In future, I need to use the paper cases that peal off, it would have worked fine in those. (See my first raw chocolate post for a pic of the paper cases and how to melt the cacao butter if you’ve not done it before.)
- 35g cacao butter
- 3 tablespoons cacao powder
- 1 tablespoon raw carob powder
- 1 tablespoon lucuma powder
- 1 tablespoon dark agave nectar
- about 50ml raw (unpasteurised) milk (I used organic goats milk)
Melt the cacao butter and stir in all the ingredients. I just added a couple of spoonfulls of powder at a time and stir it all in to make sure there are no lumps. Initially, the milk didn’t seem like it would mix, but a bit of stiring was all it needed. I put it into the moulds and put in the fridge to set.
Well, actually, I only put half into the moulds, I kept half back for more experimenting. To continue my sesame theme, I added 3 or 4 tablespoons of ground sesame seeds and another tablespoon of carob and mixed it all together. It became very thick, might be good for a topping for a cake. This tasted good, I think better than the first one.