We are now able to deliver to Europe and Ireland via our Amazon shop.

Gaby's Bakery - Raw Chocolate

December 23, 2021

Gaby's Bakery - Raw Chocolate

Chocolate has been consumed as a drink for thousands of years in South America. It was brought to Europe over 500 years ago by Christopher Columbus having discovered it on his fourth mission there. Used also as a savoury addition to some dishes, it made little impact until introduced to the Spanish Court, where it became very popular.

They started to add sugar to sweeten the naturally bitter taste, and from here it spread throughout Europe. Chocolate’s bad press is largely down to high added sugar and fat content. But the unadulterated raw cacao can be seen as a superfood, high in anti-oxidants, that may have beneficial effects related to cholesterol levels, cardiovascular issues, cognitive decline and strokes.

Raw Chocolate

These raw chocolate hearts use powder from the Peruvian lucuma fruit as an alternative sweetener, to soften the naturally bitter taste of the raw cacao. It has a low-glycaemic index and a good amount of fibre, sweetening a little, without smothering the rich intense flavour. This makes it strangely satisfying after just one chocolate unlike your everyday addictive sweets.

50gms cacao butter
40gms cacao powder or cocoa powder
30gms lucuma powder
2 tbsp coconut sugar
1 tbsp coconut oil
Topping of choice; nuts, crispies, dried fruit

Gently melt the cacao butter and coconut oil in a bain-marie on the lowest heat, then take it off just as everything melts. Sieve the cacao powder, coconut sugar and lucuma powder into a bowl and then add the melted cacao butter/coconut oil and mix together.

You can use moulds, a flat tray etc. to set the chocolate in. Using small heart moulds today, I’ve left some chocolates plain, into some I've added a crushed buckwheat and chia seed cracker which tastes like a chocolate crispie, and some roasted chopped hazelnuts into others.

Pour the mixture into the mould and then place in the freezer to set for appx. 1 hour. The chocolates will melt at room temperature so take out at the desired time, but store in the fridge or freezer.


 Gaby Van Clarke

Also in Blogs

How to Get Thicker Hair - Part 3
How to Get Thicker Hair - Part 3

September 22, 2023

If you want more of something it’s normal to think about what needs adding. But in hair, the biggest gains come from stopping the losses. As Lord Weinstock stated when asked his best investment tip for getting rich, he said...

Continue Reading

How to Have Thicker Hair - Part 2
How to Have Thicker Hair - Part 2

September 21, 2023

Following on from last week’s, How to Get Thicker Hair Part 1. I didn’t want to exclude people who struggle with a bush and think these tips are only for people with fine hair. If you have thicker unruly hair all the tips will help you too because healthy hair is softer, vibrant and more manageable.

Continue Reading

In the Chair - Real People Real Hair - Lola
In the Chair - Real People Real Hair - Lola

September 17, 2023

Kids grow up fast enough as it is, in my humble opinion. So, I’ve never been fond of the American pageant ideal of getting ten-year-olds to look like Dolly Parton. But what style for a thirteen-year-old? It's a difficult age for girls, the 13-17 stage, as they mature quickly and...

Continue Reading