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Chocolate melts at about body temperature, so that’s not a problem. The problem is that chocolate itself is not raw. There are loads of amazing, and I mean AMAZING chocolate recipes on this website using cacao. Good luck!
what about 100% unsweeted cocoa that’s in the form of a bar?
If it doesn’t say raw then it probably isn’t. Besides, I’m not sure cacao will melt. It’s been defatted. It’s infinitly easier to work with cacao and coconut oil. Try it! Trust me it’s delicious….maybe I’ll go make some right now!
most chocolate is roasted. but i think you can get cacao butter (cocoa butter) that is raw and you can melt it on low heat.
What about carob?
I have not tried cacao because of health reason but to many have said how good it is so I believe them. I have used carob for 35 years. From the not raw to the raw and it is always grainy in texture. If any one knows how to make it smooth like the cacao I would really like to know how.
Read my raw vegan chocolate recipe in my profile for tips. You grate the chocolate. Then you can melt chocolate in a sealed bowl in a dehydrator, on top of a dehydrator or in a bowl over some warm water like coconut oil, I think..
People used to use raw carob for chocolate all the time but now we have raw cacao.
I melt cacao butter in a dehydrator in a bowl…..at about 110 degrees F and it’s liquid by 2-4 hours of melting.
make sure carob is raw and says it is on the package. Most carob is cooked and tastes awful. Really raw carob is a totally different thing, it tastes lovely. If you like me have always hated the taste of carob, just try it really raw, you’ll be amazed.
www.detoxyourworld.com sell whole raw carob pods they are delicious! A great snack to chew on ;))