Join our newsletter and get 15% off your first order.
Blogs

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.

Ingredients:
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

Method:
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.

Enjoy.


 Gaby Van Clarke



Also in Blogs

Gaby's Bakery - Individual Tiramisu Cups
Gaby's Bakery - Individual Tiramisu Cups

September 24, 2026

Possibly the most famous Italian desert, Tiramisu is a light boozy sweet made of ladyfingers dipped in coffee, layered with a whipped mixture of cream, sugar and mascarpone cheese, then dusted with cocoa. Levels of marsala wine are optional to personal taste.

Continue Reading

Autumn/Winter 2026 Hair Trends with Principal Stylist Lamphane
Autumn/Winter 2026 Hair Trends with Principal Stylist Lamphane

September 18, 2026

From the return of ’90s layers and statement fringes to softer bobs and high-gloss styling, Principal Stylist Lamphane shares the cuts, finishes and celebrity inspiration she predicts will define AW26.

Continue Reading

Gaby's Bakery - Japanese Milk Bread
Gaby's Bakery - Japanese Milk Bread

September 18, 2026

This Japanese Milk Bread was meant for last week’s blog but my household ate half of it before I managed to get the photos. Two versions, rolls and a loaf that makes for amazing toast too.

Continue Reading

Subscribe