raw chocolates

So now onto a slightly less heart stoppingly rich way to use the salted caramel sauce I made a couple of posts ago, although no less indulgent. Raw chocolate is surprisingly easy to make and compared to traditional chocolate making takes no time at all. I followed the recipe on my packet of cocoa butter adding cocoa powder and a sweeter. Instead of the agave the recipe called for I used honey. Once all the ingredients were melted together in a Bain Marie I poured a scant teaspoon full into the bottom half of a cake pop mold and put it in the freezer for 10 minutes. The chocolate mixture will be very runny but will set quickly. I then put a small amount of salted caramel from the fridge in the centre of each mold with a couple of pan roasted almond flakes and topped with the remaining chocolate (kept warm on the hob). Using s silicon mold makes them super easy to pop out.

If you don't eat them all at once keep them in the fridge.