Chocolate: raw

Speaking of the Dominican Republic we should remember one the most valuable products in that country – it’s cocoa beans! Their cultivation began in the 20th century, and now the Dominicana has a large number of associations and companies produced cocoa.

If you’ll be in Punta Cana or any other places of that country, don’t forget to bring home a real cacao, chocolate bars and hot chocolateThe most famous chocolate brands are Rizek, Munné & Co, Xocolat and Cortés Hermanos & Co.

Today I will share with you the real raw chocolate recipe! It’s very quickly and easy. I often make it when I want something sweet, plus it gives a huge boost of energy. Try to make the real chocolate with rich, astringent flavor.

Cooks in 20 min.


  • cocoa liquor (cocoa mass) – 100 g.
  • cocoa butter50 g.
  • powdered cane sugar50 g.
  • nuts, raisins or cacao nibs


1) Put cocoa liquor and cocoa butter on the bottom of the pot. Cocoa liquor is pure cocoa mass in solid or semi-solid form.


2) Make a “water bath” in a pot (just add hot water from the kettle in other pan which should be bigger). The cocoa should not boil!


3) The mix is heated in a water bath. Do not forget to stir it slowly. The process takes about 15-20 minutes.

Important! The temperature should be max. 45°. Check the temperature with a cooking thermometer.


4) Add the powdered cane sugar and heated the mix on water bath to 42° C using hot water.

Do not forget to check the temperature: the chocolate will be smooth and flat.


5) Stir the mix and chill it to 32°!


6) At will add to the cooled mix the chopped nuts, raisins, dried fruit, chia seeds, pieces of cocoa nibs or mulberry.

*do not add honey, syrup and liquid sweeteners!


7) Pour out the cacao-mix in the dish (it is better to choose the teflon coated dishes).

Put in the fridge for 20-30 minutes.


The real raw chocolate is ready! Buen provecho!




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