Chocolate Orange - it's not Terry's it's raw
Servings:
Makes 10 orange slicesMildly orange flavoured chocolate slices
Ingredients:
20 grams cacao butter
10 grams coconut butter
15 grams cacao powder
15 grams mesquite powder
1 tablespoon agave nectar
finely grated zest of half an orange
Preparation:
Melt the two butters together in a bowl and stir in the orange zest while they melt. Stir in the cacao and mesquite making sure there are no lumps of either. Stir in the agave until all thoroughly mixed. Pour into orange shaped ice cube tray. Freeze until set and then leave in the freezer until you want to enjoy them. I’ll try and photograph them before they all get eaten.
No responses to "Chocolate Orange - it's not Terry's it's raw"
1.
To melt the butters I place them in a smallish bowl and place that one inside another slightly larger bowl filled with hot water and stir frequenctly. Its quicker if you finely chop or grate the cacao butter first.
2.
Thats so true! I too am in the UK & went on hols to Turkey a couple of weeks ago, took some coconut oil with me and didnt think when I opened it, hence liqiud cocconut oil everywhere - nevermind, I just rubbed it in!
3.
what's the easiest way to melt the butter? I haven't figured a way out yet...
4.
clr-1976 I dont think it matters if you use coconut oil or butter, I read that it tends to be oil in warmer places and butter in colder places and seeing as Im in England its always solid and butter like!
KelleyS Thats exactly what I mean! The 'catchphrase' in the adverts here used to be "Tap and unwrap", but is now "It's not Terry's, it's mine". I used to love cracking them too - never a tap through, more of a crack as you say.
I hope you both enjoy them as much as I am (and even my unraw partner likes them)
5.
oh that's what you were talking about to begin with, the "Terry's" kind.
6.
mmmmmmmmmm i used to love those chocolate oranges that you crack on the counter and then break into slices and eat. i want to try this.
7.
This sounds great! I am so loving making raw choc at the mo. I bought some chocolate moulds last week but didnt get the mixture right and it was more like a caramel bar as the agave didnt mix well (still ate it all though of course!)
Cant wait to try! Does it matter if you use coconut butter or coconut oil? My understanding of the difference is that the butter has a little more of the meat mixed in than the oil but both are solid when cold and liquid when warm...?
When I get my mixtures right I'll post them too - looking forward to the pics!