Create your own artisan chocolate by blending our cacao powder, cacao paste, cacao butter and sweetening with Low GI Agave Syrup.
Making chocolate is an art. There are many factors that help to produce a wonderful artisan chocolate and the most important is good quality ingredients and the care during the manufacture process. Maretai’s cacao products are sourced from the Mayan region of Southeast Mexico where the delicate criollo cacao variety is organically grown. These quality ingredients will help you create a wonderful organic raw chocolate in its purest form.
Most of the chocolate you find in retail stores contain additives, milk, and relatively little cacao. This chocolate is made with 100% organic certified cacao and sweetened with Agave syrup. The aroma of the cacao is absolutely luscious! Enjoy this recipe!
1. Place 125g Cacao Butter in a steel mixing bowl. Submerge the steel mixing bowl in a larger container with warm water so the bowl becomes warm and the butter starts to melt. Let the butter slowly melt until it becomes liquid. Monitor the temperature of the melted Butter and try to keep it close to 35º C. Depending on the time you take and your temperature readings, you might need to replace the hot water if it becomes cold. Stir gently helping the cacao butter melt completely.
2. Melt 200g Cacao Paste in a steel mixing bowl in a similar way as step 1. (This can be done at the same time while melting the cacao butter). Chipped or grated Paste will melt easier than one big chunk
3. When Cacao Butter is completely liquid, slowly pour in 150g of Agave Syrup and stir until uniformly mixed.
4. Sift 25g of Cacao Powder to avoid lumps, and incorporate into the Butter/Agave mix until it is evenly mixed and uniform. While working on your mix, you can keep the bowl submerged in warm water to make sure you keep the appropriate temperature.
5. Incorporate the melted Cacao Paste with the Butter/Agave/Powder mix and stir until uniform. Keep submerged in warm water. Keeping the mix close to 35º C while stirring continuously will help to incorporate the ingredients evenly.
6. Pour into moulds. Make sure that your chocolate moulds are flexible as this will allow you to remove the chocolate easily once it is solid. Place in the freezer until chocolate is completely solid. Once out of the freezer de-mould and store in the fridge or wrap in aluminium foil.
There are many variations to this recipe. You can experiment with different proportions until you get your own perfect chocolate. Cacao Butter will give a creamy texture while Cacao Paste will give it a rich bitter cacao flavour. Agave Syrup will add the sweetness. Cacao powder will add chocolate flavour but also will help make the chocolate more firm. Be creative and experiment..
Professional building biologist, Birgit shares time between managing her own business, working for Maretai, and offering chocolate-making workshops around QueenslandOur Featured Chefs