Raw Chocolate

( 1 )

Overview

Experience one of the great tastes and textures in the raw food world—raw chocolate. Raw chocolate is expensive to buy, but can be made without a lot of fuss and with great results. And with cacao beans and health-promoting ingredients like goji berries and maca, raw chocolate is good for you, too.

This book features all flavors and types of chocolate: truffles, fudge, buttercups, dipped fruit, smoothies, bonbons, and more. Learn to make raw chocolate that is as beautiful as it ...

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Overview

Experience one of the great tastes and textures in the raw food world—raw chocolate. Raw chocolate is expensive to buy, but can be made without a lot of fuss and with great results. And with cacao beans and health-promoting ingredients like goji berries and maca, raw chocolate is good for you, too.

This book features all flavors and types of chocolate: truffles, fudge, buttercups, dipped fruit, smoothies, bonbons, and more. Learn to make raw chocolate that is as beautiful as it is delicious with Matthew Kenney and Meredith Baird’s Raw Chocolate.

Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. He is also the author of a number of cookbooks including Everyday Raw, Everyday Raw Desserts, and Everyday Raw Express. Matthew splits his time between New York and Maine.

Meredith Baird has been an integral part of the Matthew Kenney team since 2008. She assisted in writing and developing recipes for Everyday Raw Desserts and Everyday Raw Express, as well as helping with the Matthew Kenney Restaurant and Academy. She lives in New York.

Adrian Mueller grew up in Lucerne, Switzerland, and currently resides in New York with his wife and son. As a photographer, his aim is to create images that connect with a viewer’s personal memories, to ensure an emotional and lasting impression.

Jessica Acs is a researcher and creative director residing in Toronto, Canada. Passionate about natural foods, nutrition, and wellness, she believes the practice of a mindful lifestyle is first expressed through our everyday food choices.

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Product Details

  • ISBN-13: 9781423621058
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 2/1/2012
  • Pages: 144
  • Sales rank: 642,816
  • Product dimensions: 8.35 (w) x 9.22 (h) x 0.83 (d)

Meet the Author

In 1994 Food and Wine included him as one of their Ten Best New Chefs of the Year. He’s been featured on the Today Show, The Food Network, and a variety of other morning talk shows. Matthew was nominated for the James Beard Rising Star Award. He lives in New York City.

Meredith Baird has been an integral part of the Matthew Kenney team since 2008. She assisted in writing and developing recipes for Everyday Raw Desserts and Everyday Raw Express, as well as helping with the Matthew Kenney Restaurant and Academy. She lives in New York.

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Read an Excerpt

Lavender, Gray Salt

Our base has salt, although in certain instances, additional salt is part of the actual flavor of a recipe. In this case, along with the lavender, the salt creates a bar that, while still sweet, also has a bit of savory personality.

1 melted, tempered batch of Chocolate Base (page 11)

2 tablespoons dried lavender

1 tablespoon gray salt

Pour chocolate into a bar mold in the style of your choice. Before chocolate is solid, sprinkle with lavender and salt. Place in the refrigerator to firm.

Makes approximately 1 dozen bars

Chocolate Base Recipe

2 1/2 cups cacao liquor (paste)*

2 cups cacao butter**

1 tablespoon vanilla extract

1/2 cup liquid sweetener

Salt

Finely chop cacao paste and cacao butter. Place in a metal bowl. Dehydrate at 115 degrees F for approximately 1 hour until two-thirds of the chocolate is melted. Stir occasionally to increase the speed of the melting process. Once two-thirds is melted, remove bowl from dehydrator and stir until all chocolate is completely melted. Add vanilla, liquid sweetener, and salt. Continue to stir until well combined. (If mixture starts to thicken, place immediately back in the dehydrator.) Once all ingredients are combined, place back in the dehydrator and warm mixture for approximately 5 minutes. You don't want the chocolate to exceed 88 degrees F at this point. Remove from dehydrator. Your chocolate should now be tempered and ready to pour into molds. In order to test if your chocolate is tempered, pour a drop on wax paper and allow it to cool. If it becomes firm and shiny then it is properly and correctly tempered.

To properly make chocolate, it is essential that every utensil you use be very dry. Moisture will cause the chocolate to seize, which means the oil will separate from the other ingredients. If this does happen you can blend the chocolate with a touch of warm water in a high-speed blender to bring it back together. Although the chocolate is not ruined if this happens, it will no longer be possible to properly temper it, so it must be stored in the refrigerator in order to stay firm.

* Substitute 21.2 cups cacao oil for a white chocolate base.

** Substitute 2 cups sifted coconut flour for a white chocolate base.

Makes enough for approximately 1 dozen chocolate bars

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Table of Contents

Acknowledgments 4

Introduction 5

Chocolate Base Recipe 11

Chocolate Shells Recipe 12

Masculine 15

Feminine 29

Truffles 43

Bonbons 57

Fudge 73

Fruit 87

Le Goûter 101

Smoothies and Drinks 115

Buttercups 129

Index 142

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  • Posted April 11, 2012

    more from this reviewer

    Stunning Flavors Created by Effort

    Raw Food reaches past trendiness into a normal part of life these days. Restaurants, cookbooks, and even most kitchens are equipped to produce raw dishes that satisfy the palate and your hunger. Most cooks have a food processor, definitely needed to get the best results from “Raw Chocolate.”

    Preparing raw recipes involves some challenges. For example, many require advance planning. A home primarily eating a raw diet has the usual nuts soaking on a daily basis. Those exploring this approach to food or the raw-curious must handle the “Raw Chocolate” cookbook with deliberate intention.

    Read the cookbook first—from getting oriented to ingredients, techniques and timing—to choosing a couple of initial recipes that inspire you, I don’t recommend plunking the book down on your counter and diving in. I love jumping into a new recipe; here, you are likely to end up doing a header into the muck under the lake. Although paralysis is unlikely, the “now” scenario makes success equally elusive.

    Take the time to understand the special ingredients, add them to your pantry, and plan ahead for these recipes. The time and effort is worth the investment.

    A good starting place is the Macadamia Brittle. Once you’ve created a batch of tempered chocolate you may feel impatient to complete a recipe. Consider starting with the brittle. The combined powerful presence of the chocolate base, rich macadamia nuts and swarthy smoked salt reminds my mouth of a dinner party with my best friends. The flow of great conversation, interesting dishes, and the comfort of friendship resides in the flavors of each piece.

    One recipe I tested demonstrated the planning needed to complete the recipe. Fortunately, the authors made sure to tell you in the recipe it takes three steps. We found “Blueberry Bliss” to be a rewarding effort. Purity of chocolate flavor is one of the joys of raw chocolates. In many cases we’ve become accustomed to eating chocolate vastly changed by heavy processing. When you get the specified ingredients and follow the instructions, chocolate reveals a different personality. The bigger, stronger flavors pair with a more delicate touch on the tongue rewards the home cook who commits fully to these recipes. Blueberry Bliss combines this different chocolate reality with health-boosting, flavor-happy blueberries.

    Despite the surfeit of chocolate joy, a white chocolate recipe tore up the tracks and stopped the train dead in place. Part of the fascination with this recipe is the transformation that occurred. Everything was in the food processor, doing the raw food NASCAR routine. Stop the machine, check the texture, taste the results, start the engine and repeat. And repeat. All of a sudden, something changed. The color lightened, the texture lost any tiny remaining graininess. Then the taste: the component flavors disappeared into a deadly blend that dropped me to the kitchen floor in a full-on swoon. I thought only Victorian women swooned, until I tasted “White Chocolate Fudge.”

    The ingredient list is pleasantly short for a raw recipe. Clearly soaking the nuts makes

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